Kale and Pancetta Quiche

By The Canadian Living Test Kitchen

61 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	387387 cal
pro	12 g12g pro
total fat	28 g28g total fat
sat. fat	13 g13g sat. fat
carb	23 g23g carb
fibre	2 g2g fibre
chol	150 mg150mg chol
sodium	318 mg318mg sodium
% RDI:	-
calcium	1919 calcium
iron	1616 iron
vit A	8787 vit A
vit C	8787 vit C
folate	3131 folate

More great recipes from this menu:

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 , diced4 4oz ozpancetta or thick slice bacon, diced
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 small onion , chopped1 1small onion, chopped
2 cloves garlic , minced2 2cloves garlic, minced
6 cups chopped kale 6 6cups cupschopped kale
1/4 cup water 1/4 1/4cup cupwater
4 eggs 4 4eggeggs
3/4 cup milk 3/4 3/4cup cupmilk
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 Pinch salt 1 1Pinch Pinchsalt
1 Pinch pepper 1 1Pinch Pinchpepper
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
3/4 cup shredded Swiss cheese 3/4 3/4cup cupshredded Swiss cheese
Sour Cream Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 cup cold butter , cubed1/4 1/4cup cupcold butter, cubed
1/4 cup cold lard 1/4 1/4cup cupcold lard
2 tbsp Ice water 2 2tbsp tbspIce water
4 tsp sour cream 4 4tsp tspsour 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