Kale; not only is this winter green high in Vitamins C, A, B6, K, Magnesium and various antioxidants, it is also delicious. In fact, the health benefits of Kale sound pretty incredible. It is touted as reducing the risk of various cancers, reducing the risk of skin and eye diseases, and generally keeping the immune system healthy. Popeye would certainly approve.
So after reading about all these benefits, I raced out and bought me some and made a Kale and Smoked Bacon Quiche. Its dark green, curly leaves have a lovely texture somewhere in between English Spinach and Seaweed. Kale can be eaten in a variety of ways: steamed, raw, in soups or as in this case, sauteed and then baked.
I cheated with the pastry. I didn't make it. Instead I bought it from the A La Mode pie shop at Granville Island Public Market. Their pastry is of course excellent, being a pie shop, and it saves me the hassle of making my own when I want a quick and no-fuss dinner.
I just spent an hour trying to come up with a clever name for this story. I came up with things like 'Hail, Kale!', which I dismissed for its Nazi connotations. Or 'If Popeye was alive today, he'd choose Kale', which is clearly way too long and unwieldy, and lastly 'Kale: health and vitamins' Holy Grail', which, seeing as we are talking about a leafy vegetable, may be overstating things a little.
So after tortuous deliberation, I settled on 'Kale & Smoked Bacon Quiche'. Pretty clever don't you think?
I have submitted this post to Weekend Herb Blogging being hosted this week by Simone of the blog Briciole.
Kale and Smoked Bacon Quiche Recipe
A bunch of green Kale, roughly chopped
Several rashers of good quality, thinly sliced smoked bacon
1 medium white onion, diced
1 tbs olive oil
3/4 cup of Buffalo Parmesan, grated
5 large eggs
3/4 cup of whole milk
1/2 cup of whipping cream
1 tsp of sea salt
1/2 tsp of freshly ground black pepper
1 sheet of pie dough
Special equipment: 9 inch baking tin & pastry brush
- Preheat the oven to 450 degrees.
- Butter the pie tin and press the pie pastry along the base and up the sides. Brush the pastry with a little olive oil. Set aside.
- Heat the remaining olive oil in a fry pan over medium heat and saute the onions until they are slightly browned. Add the kale and fry for about 3 minutes or until it has wilted slightly. Remove from heat and set aside.
- Fry the bacon strips until they a little crispy. Remove and drain on paper towels.
- Next, spread the bacon, kale and onion over the base of the pie shell.
- Beat the eggs and mix in the milk, cream, Parmesan, salt and pepper. Blend well and pour into pie shell.
- Bake for 15 minutes in the preheated oven at 450 degrees.
- Lower the oven temperature to 350 degrees and bake for another 10-15 minutes or until the centre of the quiche is almost firm.
- Remove the quiche from the oven and let it stand for about 10 minutes before serving.