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Kale Quiche

This kale recipe doesn’t disappoint. With few ingredients you can make this quiche, serve it for breakfast, brunch, lunch or dinner and it is an absolute winner. Also no one can tell there is kale in the quiche.
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Prep Time 45 minutes
Cook Time 1 hour
Chill Time 2 hours
Course Breakfast, Brunch, High Tea, Main Course, Party, Starter
Cuisine French
Servings 6 people

Equipment

  • Food processor
  • Rolling Pin
  • Cling film
  • Baking paper
  • Baking dish (9 inch)
  • Knife
  • Chopping board
  • Spatula
  • Stock top (medium)
  • Sauté pan (small)
  • Blender

Ingredients
  

Short Crust Pastry

  • 250 gm Flour
  • 125 gm Butter fridge cold
  • 65 ml Water ice cold
  • Pinch of salt

Filling

  • 200 gm Kale roughly chopped
  • 1 Onion large
  • 4 Garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 Bay leaf
  • 2 tbsp Flour
  • 150 ml Milk
  • 75 gm Cheese grated
  • 2 Eggs
  • 1 tsp Pepper
  • Salt to taste

Optional - Bacon Crumble

  • 4 strips Bacon diced
  • 2 Garlic cloves thinly slices
  • 3 tbsp Walnuts roughy chopped
  • Pinch of pepper

Instructions
 

To make the pastry -

  • In a food processor pulse the flour and cold butter until fine breadcrumbs. Add the water tablespoon at a time and keep pulsing until a dough forms. Wrap in cling file and leave to chill for 30 mins in the fridge.
  • Alternatively you can make this with your hands by rubbing the flour and butter together until you achieve the breadcrumb consistency. Add the water as suggested and form a ball. Don’t knead it like you would with bread.

To make the filling -

  • In a large stock pot on medium heat start by sweating the onions and garlic in some olive oil.
  • Once they are soft and translucent add the herbs and bay leaf, stir.
  • Add the kale, stalks and everything. Continue to sweat the mixture until the leaves have calmed down and wilted a little.
  • Add a tablespoon of flour and stir it around until everything is coated well.
  • Reduce the heat and pour in the milk , keep stirring to avoid lumps. Cook this for a couple of mins, it will thicken.
  • Add the cheese and season with pepper and salt.
  • Blend the mixture until smooth and leave to cool.
  • Add the eggs into the mixture and beat until combined.

To make the bacon crumble topping -

  • In a small sauté pan on low heat fry the bacon until lightly crisp. Add the garlic and continue to fry until crispy and browned.
  • Remove from the pan and in the same bacon fat fry the walnuts. Add into the bacon mixture and season. Set aside to cool before using

To assemble -

  • Roll out the pastry dough to 1/2 inch thickness.
  • Using the rolling pin transfer the dough into a 9 inch baking tin/tray and cut off the excess pastry dough.
  • Poke holes into the dough with a fork (docking) and place a large sheet of baking paper on top of the pastry dough, fill with lentils/legumes/baking beans (this is blind baking).
  • Bake in a preheated oven at 180℃ for 20 mins until the pastry has colored lightly and is dry to the touch.
  • Remove the dried legumes/lentils/baking beans and the baking paper. Pour the kale mixture into the pastry shell and bake the quiche for 35-40 mins until the center is wobbly and the sides are firm to the touch.
  • Leave to cool for at least 2 hours in the fridge before slicing. If you are serving it warm then let it cool down at room temperature before slicing and serving.
  • Serve a slice with the crumble topping, either warm or cold.

Notes

  • Don't forget to dock the pastry dough before baking.
  • Also blind baking is important. Don’t be lazy as this will help the quiche hold its structure.
  • Use a good blender to mix the filling well. To ensure it is not lumpy. You can use a strainer to remove the fibre or any lumps if there are any. Be patient when you are blending it as it will become smooth once blended well.