Kale and Pancetta Quiche
This recipe makes 8 servings
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 |
- Portion size: 8
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 4ozpancetta or thick slice bacon, diced
- 1 tbsp 1tbspvegetable oil
- 1 1small onion, chopped
- 2 2cloves garlic, minced
- 6 cups 6cupschopped kale
- 1/4 cup 1/4cupwater
- 4 4eggeggs
- 3/4 cup 3/4cupmilk
- 1/2 cup 1/2cupwhipping cream
- 1 Pinch 1Pinchsalt
- 1 Pinch 1Pinchpepper
- 1 tbsp 1tbspDijon mustard
- 3/4 cup 3/4cupshredded Swiss cheese Sour Cream Pastry:
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 1/4 tsp 1/4tspsalt
- 1/4 cup 1/4cupcold butter, cubed
- 1/4 cup 1/4cupcold lard
- 2 tbsp 2tbspIce water
- 4 tsp 4tspsour 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
