You could make this quiche with collard greens or kale, or other members of the cabbage family. I happened to have some collards that came from Portugal (or maybe northwest Spain) and were shredded raw and then frozen. They still needed to be cooked. In Portugal or Spain they would probably be cooked in a soup. Here, I cooked them and then let them cool down to room temperature and mixed them into a quiche batter. The other ingredient in the quiche is bacon. I used French bacon — I'm italicizing the word because it's French bacon, not American. It's more like Canadian bacon: very lean.
This bacon was cut into small pieces called "matchsticks" (alumettes) and sold as lardons. I cooked the frozen collards and bacon together in a frying pan on the stove with a little bit of water to prepare them for the quiche. Collards, unlike spinach (also good greens for a quiche of course), need long, slow cooking. Taste them after they've cooked for an hour or more and make sure they are tender. Bacon or other lardons give them good flavor.
Mix the collards and bacon into the quiche batter, which is made with three eggs some grated cheese, and about three-quarters of a cup of either cream, half-and-half, or milk. Then pour the mixture into a blind-baked pie crust (pâte brisée) and top it with some more grated cheese. I used Cantal, the French cheese that most resembles Cheddar, but so-called "Swiss" cheese like Comté or Guyère or even Morbier woult also be good.
Bake the quiche in a hot oven (180ºC, 350ºF) for 30 to 45 minutes. When it's browned and the custard (batter) has set, it's ready. Serve slices of the quiche hot, warm, or even cold. Enjoy.
I often give quiche to someone who is sick because it can be eaten at anytime of day -hot or cold. I ate a little onion to mine and a pinch of cayenne pepper. Your collard quiche looks delicious.
ReplyDeletePacked full of flavor! I remember that small, palm-size mini quiches were a regular take-away lunch choice for some of us in Paris (when we could afford it), after classes at the Alliance/Alma :), picked up at a charcuterie. Fond memories. I find that when I make quiche (which is rarely), it turns out much creamier, and tastier, using cream or at least whole milk.
ReplyDeleteI’ve never had a quiche I didn’t like.
ReplyDeleteBettyAnn
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Oh gawd this looks good!
ReplyDeleteI agree with you, BettyAnn, I usually also say that about cake! And your collard green and french bacon quiche are making my eyes water, Ken. It looks like COMFORT FOOD on a cold day!
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