The savory tart is essential to French cuisine; it can be modified to whatever ingredients you want — a suggestion from this end is to go vegetarian and easy on the egg. This one comes from somewhere out toward the ol’ Alps.

Quiche au chou frisé et feta
a couple handfuls of kale
one onion
a few garlic cloves
some feta
a few eggs
salt and pepper
olive oil
savory pastry dough (flour, butter, water, salt)


Preheat oven to 220 degrees celsius (475-ish degrees fahrenheit, or up high). Grill chopped onion and garlic in skillet for a couple o’ minutes — then add the chou. Season well with salt and pepper and let soften (about five minutes). Meanwhile, having made the dough in advance, roll it out and place it in a lightly floured, 20cm pie form, letting the edges hang over.

Next you’re going to add the veggies to the crust, cover with feta, a few eggs and a bit more olive oil. Bake for 20 minutes and let cool for ten.

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