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Quiche Lorraine with Kale

Brenda Janschek
Servings 6


  • 200 grams spelt flour
  • 100 grams butter
  • 1/4 teaspoon salt
  • 60 grams chilled water
  • 200 grams bacon or ham chopped
  • 200 grams cheddar cheese grated
  • 7 eggs
  • 200 grams pouring cream
  • 2 cups kale finely chopped
  • sea salt and pepper to taste
  • pinch ground nutmeg


  • Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
  • Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
  • Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
  • While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
  • Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
  • Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
  • 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.
  • Once cooked remove from oven and remove baking paper, pie weights or beans.
  • Lower oven temperature to 180 degrees C.
  • Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
  • Bake for 30-40 minutes or until golden brown and firm.


This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!