Kale and Pancetta Quiche

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

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

Method

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.

Nutritional facts Per serving: about

  • Sodium 318 mg
  • Protein 12 g
  • Calories 387.0
  • Total fat 28 g
  • Cholesterol 150 mg
  • Saturated fat 13 g
  • Total carbohydrate 23 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 87.0
  • Vitamin C 87.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kale and Pancetta Quiche