Appetizers-Baking-Breakfast-Lunch

Quiche with bacon, kale and leeks

Quiche is a classic French dish, a savoury tart consisting of a rich custard filling combined with various flavourful ingredients which makes it a favourite among both home cooks and professional chefs.

Quiche can be served hot or cold, making it suitable for any meal of the day.

Ingredients for the dough:

100 g butter
200 g flour
1 egg
3 tbspoon cold water
Salt and pepper

Ingredients for the quiche:

1 leek
3 cloves of garlic
4 to 5 leaves of kale
150 g bacon
5 eggs
50 ml double cream
1 tbspoon sour cream
100 g brie cheese
50 g parmesan
Salt and pepper

Procedure:

Start by adding in a bowl, flour, salt, pepper and small pieces of cold butter then incorporate the butter in the flour. I used my hands, but a food processor can also be used for this step. The texture of the mixture must be as wet sand and if it is squeezed it must hold its shape.
Add our last ingredients for the dough, which are the eggs and cold water then mix well until you form a dough.
With the help of a rolling pin roll the dough to a thickness of 0.5 cm and lay it in a tart form pressing the dough evenly on the wall of the form.
With a fork poke holes in the dough for the steam to escape during baking.
Place the dough in the fridge for 20 minutes then bake in the preheated oven for 15 minutes at 180 Celsius.
Next step in our recipe is to prepare the vegetables and the bacon for our quiche.
Chop the leeks, kale, garlic and cut into medium cubes the bacon.
In a pan add 2 tablespoon of oil and cook on medium heat the leeks and garlic together for about 4 minutes.
Add the bacon to the pan, let it cook for another 5 minutes then at the end add the kale and sear it for 1 minute
Season with salt and pepper.
In another bowl add the eggs, salt, pepper, double cream, and the sour cream then whisk everything together until it become a homogenise mass.
At the end its time to put everything together. Add our fried vegetables and bacon to the tart form and over the baked tart dough, then pour the egg mass over, followed by the brie and parmesan cheese.
Bake the quiche at 160 Celsius for 20 to 25 minutes or until the eggs has coagulated and golden brown in colour.
Enjoy!