‘Eat your greens’ quiche Lor­raine


Olive - - HERE & NOW -

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

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