Quiche Lorraine with Kale

I never thought of myself as the pastry making type, but…
Brenda-Janschek-Recipe-Quiche-Lorraine-Kale-Feature.jpg

….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead. 
 
And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook , Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

 

Quiche Lorraine with Kale
Serves 6
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Ingredients
  1. 200 grams spelt flour
  2. 100 grams butter
  3. 1/4 teaspoon salt
  4. 60 grams chilled water
  5. 200 grams bacon or ham, chopped
  6. 200 grams cheddar cheese, grated
  7. 7 eggs
  8. 200 grams pouring cream
  9. 2 cups kale, finely chopped
  10. sea salt and pepper to taste
  11. pinch ground nutmeg
Instructions
  1. Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
  2. Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
  3. Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
  4. While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
  5. Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
  6. Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
  7. Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
  8. Once cooked remove from oven and remove baking paper, pie weights or beans.
  9. Lower oven temperature to 180 degrees C.
  10. Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
  11. Bake for 30-40 minutes or until golden brown and firm.
Notes
  1. This is delicious served with a big garden salad and makes a great lunchbox leftover.
  2. For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x

The Wholefood Collective

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