Bacon, Onion & Kale Quiche

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Bacon, Onion & Kale Quiche

Yield: 1 9-inch quiche

Author: Sarah Truesdell

adapted from "Baking at Republique"

Ingredients

For the Crust

• 1 1/2 cups (205 g) all-purpose flour (plus more for rolling)
• 3/4 tsp fine salt
• 9 tbsp (4.5 oz) butter, cool
• Cold water in ice, about 1 cup
• 1/2 tsp apple cider vinegar

For the Filling

• 4 oz bacon
• 3 tbsp unsalted butter
• 2 yellow or white onions
• 1/2 tsp salt
• 3/4 cup heavy cream
• 1 spring thyme (or 1/2 tsp dried)
• 1/4 tsp vinegar
• 2 bunches of kale
• 4 large eggs
• 1 large egg yolk
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 tsp ground nutmeg
• 3/4 cup milk
• 2 1/4 cup heavy ream
• 1 3/4 oz gruyere cheese

Instructions

Make the crust

1. Chop the butter up into small cubes. Store on a lined plate in the fridge.
2. Measure out about 1 1/2 cups water and add ice. Hold in a liquid measuring cup or small bowl.
3. In a large mixing bowl, combine flour and salt. Add butter and toss with flour, using hands to break down cubes until the all the pieces are smashed and broken apart.
4. Measure out 1/2 cup cold water and mix with 1/2 tsp apple cider vinegar. Sprinkle over flour/butter mixture. Use a spatula or wooden spoon to toss together until large clumps form. If you can press into a ball, you can stop adding water. If mixture is too crumbly, continue to sprinkle water in, a little at a time, until you can gather the mass into a rough ball. It should not be sticky, but should hold together. It will not be smooth, but can feel a little tacky to the touch.
5. Gently knead again the sides of the bowl to pick up dry bits and pull dough together. Pat into a disk, wrap in plastic and chill for at least 30 minutes.
6. Roll out into a thin disk and line a metal 9-inch pie pan with crust. Trim and crimp edges. Freeze until firm. Preheat oven to 375℉.
7. Line crust with foil and fill with either dried beans, rice or sugar. Bake for 20 minutes. Carefully remove blind baking filling, return to oven and bake until crust is golden brown. About 20 minutes minutes.

Make the Filling

1. Fry the bacon: chop bacon into small pieces. Heat a heavy skillet and fry bacon until fat has been cooked down and bacon is crispy. Drain on a paper towel lined plate.
2. Caramelize the onions: Slice the onions thinly. Melt 3 tablespoons of butter in a large, heavy skillet. Add onions & season with salt. Cook over medium heat until onions have turned a caramel color. This takes about 15-20 minutes. Reduce heat to low and add the cream, thyme, vinegar and pepper. Cook for another 30 minutes. Remove to cool.
3. Blanch the kale: roughly chop the kale, removing ribs. Bring a large pot of salted water to a boil. Add kale and stir for 3 minutes. Remove with a slotted spoon and transfer to a bowl of ice water. Once cold, drain on a paper towel lined plate. Squeeze out the excess liquid.
4. Filling: Whisk together the eggs, flour, salt, pepper, nutmeg, milk & cream until smooth. Pass through a fine mess sieve.

Bake

1. Preheat oven to 350F.
2. Spread 1/2 cup of caramelized onions on the bottom of the pie shell. Cover with half of the kale. Add the shredded cheese. Add the remaining kale. Cover with bacon.
3. Carefully pour in egg filling until just below the rim of the crust. Protect the crust rim with foil.
4. Bake for ten minutes. Check on quiche and add in any excess egg filling if the filling has settled. Bake for 45 minutes. Rotate pan, bake for another 45-60 minutes. Let cool completely.

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