Kale quiche with spicy mustard

These easy to make mini kale quiches are made with some crispy bacon and a spicy mustard. They are the perfect quiche to make for a cold autumn or winter day! You can use them as part of your dinner or serve them as a snack.

Kale quiche with spicy mustard

I made these pretty little kale quiches with cavolo nero, but you can easily make them with regular curly kale as well. Cavolo nero is a little less known than regular kale, but I love it. I made this cavolo nero stir fry a while ago and still make it every single winter. Cavolo nero is also called lacinato kale. But use whatever kale you have available.

Since the lacinato kale is a bit tough I do stir fry the sliced leave for a short 5 minutes just to make sure that chewing on the quiche with kale is actually a good experience. You can also quickly cook them for the same result. The advantage of stir frying is that you can add flavor and they will be tastier.

Adding flavor

In order to add flavor to the kale quiche you can stir fry the kale with some garlic and onions. While you’re preparing the kale you can bake the puff pastry blind first. That’s optional but I always bake them blind whenever I make a quiche. I find that baking it right away the dough can be slightly soggy. Baking it blind prevents that from happening.

In order to blind bake you can use baking beans or dried legumes or dried rice. Whichever you have on hand. I usually have a large pot of legumes that I use for this purpose. You can let them cool afterwards and re-use them time and time again. I don’t use them for eating anymore though.

Adding the filling

Once you’ve prebaked the shells it is time to work on your filling. If you’ve baked the cavolo nero you only have to mix the eggs. I add a good tablespoon of a spicy mustard. At the time of making these I had a special black pepper mustard but a spicy dijon mustard will work just as well. I added bacon bits as well and some smoked paprika.

Divide the cavolo nero over the four tart shells, add the bacon and then pour the cream mixture over the vegetables. Bake for another 15 minutes or until golden and cooked.

Cavolo nero is a member of the Brassica family, to which kale and cauliflower also belong. Originally from the sunny part of Italy, but now also available in the Netherlands and it is a rather versatile vegetable. The leaves are firm and the veins can be a bit tough so – depending on your dish – you might have to remove the tough bits. Cavolo Nero has a lot of vitamins K,A and C and also minerals a plenty! 

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Kale quiche with spicy mustard

Prep time 15 minutes mins

Cooking time 45 minutes mins

Total time 1 hour hr

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Servings4 people

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

Equipment

• ▢
  4 tart tins small

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How to make the kale quiche

1. Preheat the oven to 200˚ C (400 ˚F)
2. 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.
3. Cut the bacon into small strips
4. Combine the cream, the milk, the eggs, the smoked paprika, mustard and a bit of pepper and salt in a bowl and whisk.
5. 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.
6. 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.

Author recipeAuthor: Simone

Nutrition Information per portion:

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

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Categories:

• Casseroles
• Dinner
• Kale