Quiche Lorraine with Kale
bacon or ham
sea salt and pepper to taste
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!