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🍽️ Autumn Kale Quiche with Crispy Bacon

657 kcal · 30 min · 4 servings

Ingredients

• Quark 40% fat in dry matter 125 g
• Oil 3 tbsp
• Salt pinch
• Eggs 7 pcs
• Wheat flour, Type 405 280 g
• Onions, yellow 2 pcs
• Kale, fresh 400 g
• Bacon strips 100 g
• Butter 3 tbsp
• Sugar pinch
• Parmesan 40 g
• sour cream 300 g
• Nutmeg, ground pinch
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Add quark, two tablespoons of oil, one teaspoon of salt, one egg, and flour to a bowl.
3. 3. Mix the ingredients until you have a smooth dough.
4. 4. Dust a work surface with a little flour and roll out the dough.
5. 5. Place the dough into a greased quiche tin.
6. 6. Press the dough against the edge and form a border about three centimeters high.
7. 7. Prick the bottom of the dough several times with a fork.
8. 8. Halve the onion and peel it.
9. 9. Cut the onion halves into thin strips.
10. 10. Wash the kale thoroughly under running water.
11. 11. Spin the kale dry.
12. 12. Chop the kale leaves coarsely.
13. 13. Heat a frying pan over medium heat.
14. 14. Fry the bacon strips in the pan for about four minutes.
15. 15. Add one tablespoon of butter and the onion strips to the pan.
16. 16. Continue frying the mixture for about two minutes.
17. 17. Remove the bacon and onion mixture from the pan and place it in a bowl.
18. 18. Set the bowl aside.
19. 19. Leave the pan uncleaned.
20. 20. Add one tablespoon of oil to the pan drippings.
21. 21. Heat the oil over medium to high heat.
22. 22. Add the kale, some salt, and sugar to the pan.
23. 23. Fry the kale until it has wilted.
24. 24. Reduce the heat to low.
25. 25. Fry the kale for another two minutes.
26. 26. Grate the Parmesan finely.
27. 27. Add the Parmesan, sour cream, and the remaining six eggs to a bowl.
28. 28. Mix the ingredients well together.
29. 29. Season the egg mixture with nutmeg, salt, and pepper.
30. 30. Fold the kale, onions, and bacon into the egg mixture.
31. 31. Distribute the filling evenly in the quiche tin.
32. 32. Make sure you do not add too much liquid from the bowl.
33. 33. Pour the remaining egg mixture evenly over the filling.
34. 34. Place the quiche in the lower part of the oven.
35. 35. Bake the quiche for about 25 to 30 minutes.
36. 36. Remove the finished quiche from the oven.
37. 37. Let the quiche rest for a short time.
38. 38. Carefully release the quiche from the tin.
39. 39. Cut the quiche into portions.
40. 40. Serve the quiche warm.

Nutrition per serving

• kcal: 657
• Protein: 30 g · Fett/Fat: 45 g · Carbs: 37 g