Woo HOO! Crescent Zucchini and Kale Quiche

[veganbeing]

I've been trying to cook more with dark greens, like kale, but we don't like them!  Can you tell me if the kale in this recipe is bitter?  Or is it better when you cook it this way?

[avianrights]

I've been trying to cook more with dark greens, like kale, but we don't like them!  Can you tell me if the kale in this recipe is bitter?  Or is it better when you cook it this way?

I use the frozen bagged kale to cook, and honestly I can't tell the difference from spinach (which was my previous old reliable green to use). Keep in mind that it's also mushed up in a blender so that you can't distinguish the kale from the zucchini.

This quiche turns out so rich and yummy, you'll be glad to know the extra vitamin A is in there and you can't taste it! I bet some Red Star nutritional yeast would add to the creaminess and further mask the flavor of the kale. You can substitute for spinach though if you're feeling sketched about it!  Good luck!

[ungreen]

Using Pillsbury Crescent Rolls for the pie crust is such genius!  Yay!  I can't wait to try this...

[peoke]

This recipe is fantastic! It is extremely versitile as well. I followed the recipe exactly the first time, the second time I added shredded carrots and all sorts of vegetables. Great idea. It is fantastic for potlucks too!

[veggeroni]

This was fabulous!!!  One of the easiest quiches I've ever made and soooo goood!! I used a 9-inch glass pie pan sprayed with olive oil spray. I only needed one package of crescent rolls to fill the plate, so I just saved the other package for next time. I used 2 small fresh zucchini cut into quarters, 3 cloves of garlic, 1 small onion, 1/2 bag of frozen kale, and extra-firm tofu. I omitted the vegan cheese (didn't need it!!) and sprinkled the top with some garlic salt. I baked for 15 minutes at 350, then brushed some olive oil on top and used my pie crust cover to prevent the tops of the crescent rolls from burning. I baked another 15 minutes after that. This was awesome. I'll be making this again and again - thanks!!

BTW I looked at Pillsbury crescent rolls - regular and reduced fat, as well as Stop & Shop crescent rolls - regular and reduced fat. The Pillsbury reduced fat ones were the only ones with 0 grams of trans fats per serving - the full-fat ones had 1.5 grams for each crescent - YIKES!! And I think the S&S reduced fat had trans fats as well. I thought the Pillsbury reduced fat ones were great anyway so I definitely recommend those.

[little2ant]

This was pretty good-much more so the next day. I used canned bread sticks for the crust instead of croissants. Its a long story, but ever since croissants were served at my grandma's nursing home when I was a kid, I can't eat them. Neither can anyone in my family. Anyway, the croissants had FDC #5 and #40 also, and the bread sticks seemed "cleaner". The recipe itself came out pretty tasty-I used a home made nutritional cheese sauce and mixed it in. I think next time I will use spinach instead of kale. I LOVE kale by itself, but it seemed to not blend in well with the recipe. Thanks for the ideas!!!

[aubrey22]

Soooo yummy! I thought this was perfect. Tasty and easy to make. My husband really liked it too but he thought it was kind of bland. I will probably add more garlic and onion next time.

[lemonbutter]

this recipe came out so delish! only thing i would change is to use different crust...the crescent pillsbury rollsmay be vegan but they have hydrogenated oils which are a big no no in my eye. but a simple vegan pie crust or filo dough work great as well.  i used fresh kale and fresh zucchini and it came out awesome. i also used mori nu organic tofu. i love cooking with that brand. thanks for the recpie!

[tofu_fiend]

I messed with the recipe a bunch, but it was terrific. I think you could use most any vegetables you have; I used everything I had left over from my CSA allotment: beet greens, zucchini, onion, and some unidentified garlic-type thing and I threw in a bunch of different spices: basil, oregano. I also used a different pre-made crust to make it a bit healthier.  I love that the recipe is so versatile.

[jessecoug]

I subbed the phyllo dough for the crust and the dish came out fine. 

However, I would have added some carrots or mushrooms to the tofu/kale/zucchini mix instead.  It was pretty bland and needed a bit more savory stuff -- and that was with half a sweet onion and 5 or 6 cloves of garlic.  Also, I would have put the Follow Your Heart cheese throughout instead of on the top only.

I will probably make this again with those changes! 

[heater_rae]

This was amazing!! I used fresh zucchini, onions, lots of garlic cloves, and frozen collard greens. Because my cheap blender sucks, I had to add some soymilk to get it to blend up properly so it didn't set up as well as it would have without the added liquid (duh!)....BUT the dish ended up tasting like the spinach artichoke dip from TGIF's (even though mine didn't have spinach nor artichokes in it, lol). After refrigerating the casserole overnight, though, it firmed up like a 'normal' quiche should.

This recipe is most definitely a keeper!!!

[Yorkiemom73]

I made this last night with fresh kale and zucchini.  I used an organic whole wheat pie shell and plain tofu.  It turned out pretty good.  I think that next time, I will mix in some of the cheese into the filling and then add some to the top.  I couldn't tell when it was done, so the cheese kind of created a hard shell on top.  It did taste much better the next day.  On the whole, a good basic recipe. 

[harsar]

I subbed the phyllo dough for the crust and the dish came out fine. 

However, I would have added some carrots or mushrooms to the tofu/kale/zucchini mix instead.  It was pretty bland and needed a bit more savory stuff -- and that was with half a sweet onion and 5 or 6 cloves of garlic.  Also, I would have put the Follow Your Heart cheese throughout instead of on the top only.

I will probably make this again with those changes! 

ooh
phyllo pastry
good idea.

[JessaCita]

OMG. This looks heavenly! I know my parents will love it, too! I am totally making this tomorrow to kick off the weekend! (And yes--you don't have to say it. I am such a food dork that I look forward to kicking my weekend off with food instead of a cocktail... )