….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead.

And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

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Quiche Lorraine with Kale

Servings 6

Author Brenda Janschek

Ingredients

• 200 grams spelt flour
• 100 grams butter
• 1/4 teaspoon salt
• 60 grams chilled water
• 200 grams bacon or ham chopped
• 200 grams cheddar cheese grated
• 7 eggs
• 200 grams pouring cream
• 2 cups kale finely chopped
• sea salt and pepper to taste
• pinch ground nutmeg

Instructions

• Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
• Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
• Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
• While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
• Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
• Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
• Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
• Once cooked remove from oven and remove baking paper, pie weights or beans.
• Lower oven temperature to 180 degrees C.
• Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
• Bake for 30-40 minutes or until golden brown and firm.

Notes

This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x

How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, stabilising weight, clearing congestion, improving circulation and keeping your skin clear and blemish free and fighting disease.

Leafy greens are the vegetables most missing from the diet, and many of us never learned how to incorporate them. Start with the very simple and cleansing recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Salt

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Shitake and Kale Cleansing Bowl

Prep Time 2 minutes

Cook Time 10 minutes

Servings 4

Ingredients

• 225 grams shiitake mushrooms
• 1 tablespoon olive oil
• 1-2 cloves crushed garlic
• 1 bunch kale chopped
• pinch of salt

Instructions

• Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
• Add chopped shiitake mushrooms, stir-fry for 5 minutes.
• Add chopped kale, stir-fry for a couple of minutes.
• Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
• Serve with a garden salad with some nuts and seeds for a cleansing light lunch or as a side dish to fish, chicken or meat.
• Enjoy!

Kale chips are a big hit with my kids and, evidently, their friends, who come around and hoover them down before returning home demanding their mums make them too.

The teacher at school has her doubts, however, explaining to the kids (who are starting to ask for kale chips to be packed in their lunch boxes) that chips are bad for your health. Good on the teacher, because eating conventional chips every day is clearly not good for your health, but kale on the other hand is an incredibly nutritious food.

Keeping up with the demand is the real struggle. Luckily, the kids enjoy helping me make these moorish, healthy snacks so we can have them in constant supply.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut or olive oil
Himalayan rock salt

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Kale Chips

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 1 bunch of kale
• 2 tablespoons of coconut or olive oil
• Celtic sea salt or Himalayan rock salt

Instructions

• Preheat oven to 150 degrees
• Place coconut oil into oven for 1 minute to melt
• Cut/pull kale off the stem & wash well
• Spin in a salad spinner to dry then place on tea towel to absorb any extra moisture
• Put coconut oil in a bowl and using your hands, circulate the kale in the oil until well covered
• Lay strips of kale onto large flat pan (I usually need 3 pans) and put in oven for approx 10-12 mins
• Check kale at 10 minutes to make sure they are becoming crispy and not turning brown
• Spin the tray around (to ensure even heating).
• Remove from oven and sprinkle lightly with Celtic sea salt or Himalayan rock salt
• Don’t forget to make sure they are completely cool before storing in glass mason jars or plastic container

Why you should be eating kale?…

Kale is a dark leafy green (we all know we should be eating more of these), full of health benefits and nutrients. Like? Kale:

– is loaded with vitamins, especially vitamin A, but also vitamins C and K and folic acid;

– is rich in calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes;

– contains important anti-oxidants such as carotenoids & flavonoids which can help to prevent cancer;

– is low in calories & high in fibre, so it’s great for digestion;

– is an anti-inflammatory food with lots of omega-3 fatty acids, which help to fight inflammatory and autoimmune disorders.

Kale is a very versatile plant that can be cooked in many ways, including steaming, stir-fries and salads … oh, and chips!

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Other snack ideas you might like are Chewy Choc-Banana Biscuits and Raw Caramel Slice.

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