Keywords
Search:

Kale and Pancetta Quiche

By The Canadian Living Test Kitchen

Tested till perfect

61 people added this to their Recipe Box
Bookmarks
Kale and Pancetta Quiche

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving: about -
cal 387
pro 12 g
total fat 28 g
sat. fat 13 g
carb 23 g
fibre 2 g
chol 150 mg
sodium 318 mg
% RDI: -
calcium 19
iron 16
vit A 87
vit C 87
folate 31

A pale yellow filling laced with green kale in a golden crust is pretty enough for any brunch table. With all the components ready and waiting in the fridge, it takes only minutes to assemble and pop the quiche in the oven.

Ingredients

  • 4 oz pancetta or thick slice bacon, diced
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chopped kale
  • 1/4 cup water
  • 4 eggs
  • 3/4 cup milk
  • 1/2 cup whipping cream
  • 1 Pinch salt
  • 1 Pinch pepper
  • 1 tbsp Dijon mustard
  • 3/4 cup shredded Swiss cheese
  • Sour Cream Pastry:
  • 1-1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold lard
  • 2 tbsp Ice water
  • 4 tsp sour cream

Preparation

Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) glass pie plate. Trim to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Prick all over with fork. Refrigerate for 30 minutes.

Line shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for about 15 minutes or until rim is light golden. Remove weights and foil; bake for 8 to 10 minutes or until pastry is golden. Let cool on rack. (Make-ahead: Cover and store for up to 24 hours.)

In skillet, fry pancetta over medium-high heat until crisp, about 5 minutes; drain off fat.

Add oil; fry onion and garlic over medium heat until golden, about 3 minutes.

Add kale and water; cover and cook until wilted, about 5 minutes. Uncover and fry for 1 minute. In bowl, whisk eggs, milk, cream, salt and pepper. (Make-ahead: Refrigerate pancetta and egg mixtures separately for up to 24 hours.)

Brush pastry shell with mustard; sprinkle with 1/2 cup (125 mL) of the cheese and the pancetta mixture. Pour in egg mixture. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for about 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 10 minutes. Cut into wedges.

Source : Canadian Living Magazine: December 2007

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.