Quiche Lorraine with Emmental & Kale Quiche Lorraine with Emmental & Kale

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 6 servings



Using fork, prick bottom of pastry shell all over; refrigerate for 30 minutes. Meanwhile, preheat oven to 400°F. Place pastry shell in 9-inch pie plate; line with foil and fill with dried beans or pie weights.

Bake in bottom third of oven for 15 minutes. Carefully remove dried beans and foil. Place pie plate on rack; let cool. Reduce oven temperature to 375°F.

Meanwhile, in skillet, melt butter over medium heat; cook onion, ham and kale, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Remove from heat; let cool slightly. In bowl, whisk together eggs, cream, chives, lemon zest and nutmeg. Mix in cooled onion mixture. Stir in cheese; season with salt and pepper. Pour into cooled crust.

Bake until knife inserted in centre comes out clean, about 40 minutes (if necessary, make a foil collar to cover crust to prevent it from burning). Let stand for a few minutes. (Can be refrigerated for up to 3 days or wrapped in foil and frozen for up to 3 months.) Cut into wedges.

Nutritional facts PER SERVING: about

  • Iron 1.5 mg
  • Fibre 23 g
  • Sodium 550 mg
  • Sugars 3 g
  • Protein 17 g
  • Calories 475
  • Total fat 35 g
  • Cholesterol 230 mg
  • Saturated fat 18 g
  • Total carbohydrate 23 g
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Lunch & Dinner

Quiche Lorraine with Emmental & Kale