Kale quiche with spicy mustard
For these easy and delicious kale quiche I used cavolo nero and a spicy mustard
Equipment
- 4 tart tins small
Ingredients
- 4 squares puff pastry or one large one you can divide across the four tins
- 200 gram cavolo nero sliced and tough bits removed
- 1 onion sliced
- 2 cloves garlic finely sliced
- 1 tbsp olive oil
- 50 gram bacon
- 2 eggs
- 80 ml double cream
- 1 tbsp mustard use a spicy mustard
- 100 ml milk
- pepper
- salt
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 200˚ C (400 ˚F)
- Heat a frying pan with the olive oil and add the onions. Sauté until translucent and add the garlic and the cavolo nero. Bake for about 5 minutes or until tender. Set aside.
- Cut the bacon into small strips
- Combine the cream, the milk, the eggs, the smoked paprika, mustard and a bit of pepper and salt in a bowl and whisk.
- Put the puff pastry into the tart tins and use a fork to prick holes in the bottom. Put a piece of baking paper in and some baking beans or dried legumes. Bake the tartlets blind for 15 minutes, remove from the oven, remove the baking paper and the beans and bake for another 5-10 minutes or until golden.
- Remove from the oven and divide the cavolo nero over the tins and the strips of bacon too. Add the cream mixture and put into the oven for another 15 minutes untl cooked and golden.
Nutrition
Calories: 526kcal | Carbohydrates: 32g | Protein: 12g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 350mg | Potassium: 341mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5705IU | Vitamin C: 47mg | Calcium: 195mg | Iron: 3mg