An excellent 100-mile diet quiche for Spring in the Pacific Northwest. Every single ingredient can be sourced locally and it was a hit at our last Sunday Cooking Collective.
Quiche is excellent at every temperature. Great to bring to a picnic, to serve at a party or eat for dinner on a weeknight.
There are four steps involved in making quiche – only three steps if you make the crust ahead of time:
1- Preparing the crust. For this recipes I used the Sunday Cooking Collective’s Spelt Pie Crust recipe.
2-Layering the crust with cheese. This helps keep the dough flaky and crisp.
3-Preparing the filling. The filling goes on top of the cheese layer and can be made ahead of time.
These are some of our family’s favourite quiche fillings depending on the time of year:
*Kale, red onion and bacon – Sauteé a medium red onion (halved and thinly sliced), 3-4 ribs of kale (chopped) and 1/2 a cup / 200 grams of cooked bacon (chopped).
*Asparagus – 10-12 medium asparagus steamed and chopped (add 1/2 of a cup of cooked, chopped bacon for extra flavour).
*Smoked Salmon and Chives- ¼ of a cup / 100 grams of salmon (hot or cold smoked) with ¼ of a cup / 10 grams of fresh chives.
*Tomatoes and basil- 1/2 a cup/ 75 grams of sliced cherry tomatoes and 1/2 a cup / 10 grams of chopped fresh basil.
4-Make the custard. Whisk eggs and milk together and pour over the filling.
Kale, Red Onion and Bacon Quiche
- 1 9 inch/23 cm refrigerated pie crust
- 2 tbsp of olive oil or butter
- 1 medium red onion, halved and thinly sliced
- 1 cup / 100 grams of chopped kale
- 1/2 of a cup of bacon, cooked and chopped
- a pinch of freshly grated nutmeg
- 1 cup / 125 grams of grated cheese- cheddar, Gruyere or Emmental work well
- 3 large eggs
- 1 cup / 250 ml of milk - 2%, whole, cream or yogurt work well.
Roll out pie crust on a lightly floured surface to a 9-inch round pie pan, folding and pressing sides.
Layer the bottom of the crust with 1/2 cup of grated cheese. This help keep the dough flaky and crisp
Prepare the filling by pan frying the red onion, kale and bacon and pour it over the grated cheese.
Whisk together eggs, milk and nutmeg. Season with salt and pepper and pour over the filling.
Bake at 375 F / 200 C for 45 minutes or until firm. Cool for 15 minutes before cutting.