⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ½ cup Cold unsalted butter
• ¼ cup, or more as needed Ice water
• 1 cup Cooked ndolé leaves
• 1 Small onion
• 2 Garlic cloves
• ½ teaspoon Ground ginger
• to taste Salt and black pepper
• 3 Large eggs
• ½ cup Heavy cream
• ¼ cup Grated cheese

📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a 9-inch pie dish. Don't skip this – a properly prepared pan is crucial for a perfect quiche!
2. Make the crust: You can use store-bought pie crust to save time, but homemade is always more rewarding! If making your own, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of cold unsalted butter (cut into cubes) in a mixing bowl. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water gradually to the flour-butter mixture, mixing until the dough just comes together. Don't overmix! Gently form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to about ⅛ inch thickness. Transfer to the prepared pie dish and trim any excess dough.
5. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Blind bake (optional but recommended): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment paper and bake for another 5 minutes, or until lightly golden.
6. Prepare the ndolé filling: In a large bowl, combine 1 cup of cooked ndolé leaves (finely chopped or blended), 1 small onion (finely chopped), 2 cloves of garlic (minced), and ½ teaspoon of ground ginger. Season with salt and black pepper to taste. You can adjust seasoning as needed
7. In a separate bowl, whisk together 3 large eggs, ½ cup of heavy cream, and ¼ cup of grated cheese (such as cheddar or Gruyère). Add a pinch of salt and pepper. Be gentle when whisking; you don’t want to over-beat the eggs and end up with a rubbery quiche.
8. Combine the ndolé mixture and egg mixture, stirring gently until evenly combined. Make sure not to overmix, or you might end up with an overly tough quiche..
9. Pour the ndolé filling into the pre-baked pie crust. Sprinkle with additional cheese if desired. I like to add some extra cheese, gives it a nice flavor!
10. Bake for 30-40 minutes, or until the quiche is set and the crust is golden brown. Check for doneness by inserting a toothpick into the center – it should come out clean. If the crust starts browning too quickly, tent it loosely with foil.
11. Let the quiche cool slightly before slicing and serving. This is the hard part, waiting for it to cool! Enjoy!

📝 Notes

• If using fresh ndolé leaves, blanch them in boiling water for a few minutes before chopping.
• Feel free to experiment with different types of cheese.
• For a richer flavor, use homemade pie crust.
• If your ndolé is especially salty, you may want to reduce the amount of additional salt you use in the recipe.
• If you can’t find fresh ndolé, many African markets sell pre-packaged frozen ndolé leaves in various quantities. Adapt your measurements based on what is listed on the package’s directions.