Speck, Kale and Ricotta Quiche
Cook Time 1 Hour Plus Blind Baking and Chilling
250g plain flour
125g butter, cubed
1 egg yolk
½ bunch kale, blanched
150g speck or bacon
50g Gruyere or cheddar
Place the flour in a bowl and make a well in the centre. Add the butter. In a small bowl combine the yolk, water and salt and add the flour. Now working with the tips of your fingers slowly incorporate the flour into the butter until a ball of dough is formed. Remove from the bowl and work the pastry briefly until it all comes together.
If using a food processor, add the flour, butter, egg yolk and salt and pulse briefly before gradually incorporating the water. Once a ball of dough is formed, turn it out on the bench and work into a disk.
Wrap in clingfilm and refrigerate for a few hours and even better overnight.
Pre-heat the oven to 190C.
Remove the pastry from the fridge and roll it out to fit the desired quiche or tart tin. Prick with a fork and then refrigerate again for one hour. This will ensure minimal shrinkage when baking. Now place a piece of baking paper in the lined tin weighed down with baking beads and blind bake for 15 minutes. Remove from the oven.
To make the pastry extra crunchy, remove the baking paper and baking beads and pop the pastry back into the oven for 5 minutes until golden brown.
In a large pan, fry the speck in a little oil. Add the kale and sauté together until the kale has wilted.
Whisk the eggs with the ricotta, milk and nutmeg and season with salt and pepper.
Scatter the kale, speck and cheese over the pastry and finally pour in the egg mixture. Bake in the oven for 15-20 minutes.