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Recipes > Main courses > Kale and bacon quiche Back to Recipes Index

Kale And Bacon Quiche

Preparation Time: 20 minutes
Cooking Time: 1 hour

Serves: 6


1 lb. Kale
1 Tbsp. olive oil
6 slices bacon, chopped finely
1 red onion, chopped finely
3 eggs
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 tsp. sea salt
1 Tbsp. oregano, finely chopped
1/2 cup water
1/2 cup olive oil


To make the pastry: Sift the flour with the salt in a mixing bowl or food processor. Stir in the oregano, and add the water and olive oil all at once, stirring well or pulsing until it forms a moist dough. Press the dough evenly into an 11-inch flan pan with removable bottom, and refrigerate for 1 hour.

Preheat oven to 350F. Remove stalks from kale, and shred the leaves. Heat the oil in a skillet, and sautee the bacon and onion for 5 minutes. Stir in the kale, and cook for 10 minutes, until softened. Season with pepper, remove from the heat, and allow to cool. Beat together the eggs, cream and Parmesan, and stir into kale. Transfer the mixture into the chilled pastry case, and bake in the centre of the oven for 40 minutes, until firm and golden brown. Cool to room temperature before removing sides of the pan and serving.

Source: Luckett, The Greengrocer's Kitchen.

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