Kale, tomato and bacon quiche
A quiche is delicious for lunch or as a main meal with a green salad. This quiche contains kale, tomato and bacon. Tasty and full of flavor.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
Quiche dough
- 130 gram flour
- pinch salt
- 60 ml olive oil
- 60 ml ice-water water with ice cubes
Quiche filling
- 1 tablespoon oil
- 1 shallot finely chopped
- 1 clove garlic
- 300 grams kale sliced in thin strips
- 6 eggs
- 350 ml cream
- 200 grams cheese matured, grated
- 100 grams bacon minced
- 200 grams cherry tomatoes halved
- 2 teaspoons Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
Quiche dough
- Mix the flour and salt in a food processor (with the knife).
- Add the olive oil.
- Pulse and then add ice water to.
- Pulse once again, to release the dough from the wall.
- Remove from the bowl and roll the dough into a circle about 4 cm larger on each side than your quiche dish.
- Cover the bowl with the dough.
- Put at least half an hour in the refrigerator.
Quiche filling
- Preheat the oven to 220 degrees Celsius.
- Heat a frying pan with the oil.
- Fruit the onion three minutes and then squeeze the garlic on top.
- Stir-fry for 1 minute, then add the kale with one glass of water.
- Bake the kale five minutes.
- In a bowl mix the eggs with the cream.
- Cover the bottom with the kale. Spread the cheese and bacon on this.
- Pour the cream / egg mixture onto the quiche.
- Spread the tomatoes over the quiche, sprinkle the herbs on top and place the quiche in the oven.
- Bake the quiche 30 to 40 minutes (until it is firm and light brown).
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