Brunch has got to be my favorite meal, and yes it might be just because of the mimosas! I usually have a go-to spot on Sunday mornings but sometimes I prefer to stay in for a home-cooked brunch. Here is a recipe for my favorite quiche-it’s baked in a deep dish making it all the more luxurious and filling! Feel free to add any fillings you like, this recipe has bacon and sautéed kale, and serve with a side salad and, of course, a mimosa!
Bacon & Kale Quiche
1 ½ cups cream
¼ cup sour cream
¾ cup sautéed kale, cut into 1” pieces, cooled
¼ cup sautéed leeks, cut in small dice, cooled
¼ cup bacon, ½” pieces cooked, cooled
¾ cup Gruyere or White Cheddar, grated
1 ½ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
1 recipe pate brisee, recipe follows
One 3” deep cake pan
Pie weights or beans
- Make one batch pate brisee, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 350 F
- When ready, roll dough at ½” thick, to fit in cake pan. Allow dough to fall over the sides about 1”, as it will shrink as it bakes.
- Line the dough with parchment or wax paper and fill with 1 cup pie weights or raw beans.
- Bake pie crust for about 20 minutes or until lightly golden.
- Remove from oven and allow to cool with pie weights in place. When cool, remove weights and set aside.
- In a large bowl, whisk eggs together then add cream, sour cream, salt, pepper and nutmeg. Whisk to combine.
- Add kale, leeks, bacon and ½ cup of cheese to bottom of pie crust.
- Pour cream mixture over filling and sprinkle with remaining cheese.
- Bake quiche for 35-45 minutes or until golden brown. Broil on low, if desired.
Servings: 2 crusts
2 ½ cups flour
1 teaspoon salt
1 cup butter, cold, cut into ½” pieces
¼ cup ice water
Kitchen-aid mixer or food processor
- Combine flour and salt in bowl of mixer or food processor.
- Add cold butter and mix or pulse until flour is consistency of sand.
- While mixer is on low, add water little by little until dough comes together.
- Turn dough out onto a sheet of plastic, divide in half and wrap up tight.
- Refrigerate for at least 30 minutes before rolling.
*This can be stored in the freezer for up to a month and thawed in the refrigerator overnight before use.