Chessy Kudzu Brussel Quiche

Oh my this was good! This was our very first kudzu experiment and we are very pleased with the results.

Behold the roasted brussel sprouts and red oniony goodness.

What's the secret to a quiche that makes the kudzu taste so good? A crust that's secretly a cheese-it cracker! It makes it so tasty, even the pickiest eaters will eat their veggies and sing your praises:)

Crust Ingredients:
-2 cups whole wheat pastry flour
-4 tbsp grass fed butter
-1 cup shredded hard cheese
-2 cloves mashed garlic
-1 tsp no salt seasoning
-1/2 tsp rosemary
-1/2 tsp thyme
-3+ tbsp ice cold water

Directions: place all ingredients except the water into a bowl and mix with a mixer or your finger tips until it starts to form crumbles. Gradually add water until it dough forms together. Wrap in plastic wrap and store in the fridge for at least 1 hour. Preheat oven to 375F. Roll out and place in greased pie pan. Cover with aluminum foil, pour in pie beads or dried beans and bake for 15 minutes. Remove from oven and set aside.

    

The kudzu sauteing, those deliciously yellow, farm fresh yolks, and the quiche right before it bakes.

Filling Ingredients:
-2 tbsps olive oil
-1 tbsp homemade chicken stock (or oil)
-1/2 red onion finely diced
-1 tomato chopped
-2 cloves minced garlic
-1 cup frozen brussel sprouts
-4 cups kudzu leaves chopped
-1 tbsp balsamic vinegar (optional)
-1 cup shredded hard cheese (Parmesan, pecorino,Romano, cheddar)
-4 eggs
-1 cup organic milk
-1 tsp no salt seasoning
-1 tsp Italian seasonings
-1/4 tsp black pepper


Directions: In a skillet, over medium heat, warm the olive oil and stock. Add the onions and cook until they begin to turn clear. Add the tomato, garlic, brussel sprouts, kudzu and balsamic vinegar. Cook until leaves start to wilt. In a separate bowl combine remaining ingredients. Remove beans and aluminum foil from pie pan. Pour cooked ingredients onto crust, pour egg mixture over top. Bake at 375F for 35 minutes or until middle doesn't jiggle. Remove from oven and let set for 10 minutes before serving.