Sautéed kale seasoned with scallions and basil makes a full-flavored quiche with a easy to make whole grain teff crust.
Teff Pie Crust Ingredients
1 cup water
⅓ cup Maskal Teff™ brown grain
Pinch of sea salt
Quiche Filling Ingredients
1 Tbsp extra-virgin olive oil
4 cups kale, sliced
½ tsp sea salt
¼ tsp fresh ground black pepper
1 cup scallions, sliced
1½ cups fresh basil leaves, chopped
6 ounces chevre (soft goat cheese)
Preheat oven to 350F.
Teff Pie Crust
Make the teff pie crust first by bringing the water, teff and pinch of salt to a boil in a 1-quart stock pot.
Reduce the heat to a simmer for 15 minutes or until all the water is absorbed.
Pour cooked teff into a 9-inch pie pan and spread it out over the bottom and sides of the pie plate to form pie crust. While the crust cools and firms up, make the quiche filling.
Heat oil in a medium sized skillet over medium high heat. Add kale, (½ teaspoon) salt and pepper. Sauté, stirring occasionally for about 5 minutes, or until kale is tender and bright green.
Turn off heat and stir in scallions and basil. Taste and adjust flavors if desired.
In a medium mixing bowl, whisk eggs.
Pour and spread the sautéed vegetables over the bottom of the teff crust.
Pour the egg mixture on top of the veggies. Crumble the chevre on top, and bake for 20 minutes or until the eggs set.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.