‘Eat your greens’ quiche Lorraine

2 HOURS 20 MINUTES + COOLING SERVES 6 | EASY

diced pancetta 2 x 77g packs garlic 2 cloves, sliced red chilli 1, sliced spring onions 2, sliced cavolo nero 150g, stalk discarded, leaves shredded eggs 4, 2 whole, 2 yolks double cream 250ml whole milk 250ml nutmeg a good grating gruyère 150g, grated PASTRY plain flour 125g, plus extra for dusting spelt flour 125g fine sea salt Ω tsp unsalted butter 125g, cold and cubed egg yolk 1

• To make the pastry, put the flours, salt and butter into a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and 2-3 tbsp of ice-cold water until it comes together as a dough. Wrap and chill.

• Put the pancetta into a large, cold frying pan and cook until the fat has rendered and the pancetta is crisp. Scoop out onto a plate with a slotted spoon. Gently fry the garlic and chilli in the pancetta fat for a few minutes before adding the spring onions, cavolo nero and some seasoning. Cook very gently for 20-25 minutes until wilted and no moisture remains.

• Remove the pastry from the fridge, roll on a floured worksurface to the thickness of a 50p coin and use it to line a 22cm x 4cm-deep pie dish, leaving 1cm of pastry overhanging. Line with baking paper and fill with baking beans. Chill for 20 minutes.

• Heat the oven to 200C/fan 180C/gas 6 and bake the tart for 15 minutes. Remove the baking beans and paper, and bake for a further 10 minutes until really crisp and golden. Gently trim any overhang and cool.

• Turn the oven down to 160C/fan 140C/ gas 3. Whisk the eggs, cream, milk, nutmeg and ae of the gruyère with lots of seasoning, and stir through the pancetta. Spread the greens evenly on the base of the pastry, then pour over the egg mixture. Scatter with the remaining gruyère and bake for 40 minutes until just set in the middle and golden on top. Cool in the tin for 20 minutes, then serve warm.

PER SERVING 812 KCALS | FAT 63.7G SATURATES 36.8G | CARBS 34.8G | SUGARS 3.2G FIBRE 1.9G | PROTEIN 23.9G | SALT 1.8G