Kale quiche

Ingredients for 8 servings:

• 1 kg kale, fresh
• 4 tbsp pine nuts
• 8 slices of bacon
• 4 m.-large shallot(s)
• 150 g bacon, diced
• 4 tbsp white wine
• 1 tsp pepper
• 1 tsp spice mix (Magic Dust)
• 2 shots of balsamic vinegar
• 240 g spelt flour
• 100 ml mineral water
• 100 g butter
• 100 mountain cheese, spicy
• 200 g cream cheese
• 50 ml milk
• 2 eggs
• 15 g Dijon mustard
• ½ tsp sea salt
• ½ tsp pepper
• 1 cube of vegetable stock
• ¼ tsp sugar
• n. B. Butter for greasing

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

with spelt flour

For the dough, combine the flour, butter, salt, and water and knead into a dough in a food processor for two minutes. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove any tough ribs from the kale and blanch for five minutes. Drain well and, if desired, finely chop the kale with a knife. Dry roast the pine nuts and set aside to cool. Fry the bacon until crispy and drain on a paper towel. Fry the shallots and bacon in the remaining fat until crispy, deglaze with balsamic vinegar and white wine, and season with pepper and Magic Dust. Mix this mixture with the kale and toasted pine nuts and set aside. For the filling, combine the cream cheese, milk, eggs, mustard, salt, pepper, vegetable stock, and sugar in a food processor. Finely grate the mountain cheese. Preheat the oven to 180°C. Grease a 26cm springform pan with butter. Roll out the dough to allow a rim of about three to four centimeters. Prick the crust with a fork and pre-bake for ten minutes. Pour the kale and bacon mixture onto the pre-baked crust and cover with the cream cheese mixture. Finally, spread the grated cheese on top. Bake the quiche for 45 minutes until golden brown. Let cool and serve warm with the crispy bacon.