Kale and Pine Nut Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g fresh kale, stems removed and roughly chopped</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">75g pine nuts</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">120g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl (or food processor), combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Toast the pine nuts in a dry frying pan over medium heat, stirring frequently until golden brown (about 3-4 minutes). Watch them carefully as they burn quickly! Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped kale to the pan with a pinch of salt. Cook, stirring occasionally, until the kale has wilted and most of the moisture has evaporated (about 5-7 minutes). Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (160°C fan/350°F). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully lift the pastry and drape it over your tart tin, gently pressing it into the corners without stretching. Trim the excess pastry, leaving a slight overhang to account for shrinkage. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is just starting to color. This pre-baking ensures your crust won't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the pastry case is baking, whisk together the eggs, double cream, milk, grated cheese, nutmeg, salt, and pepper in a large bowl until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the pastry case is ready, spread the cooled kale and onion mixture evenly across the base. Scatter two-thirds of the toasted pine nuts over the kale.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully pour the egg mixture over the kale and pine nuts, making sure the filling is evenly distributed. Sprinkle the remaining pine nuts on top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Reduce the oven temperature to 170°C (150°C fan/325°F) and bake the quiche for 25-30 minutes until the filling is set but still has a slight wobble in the center. The lower temperature ensures the eggs cook gently, creating a silky texture rather than becoming rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the quiche to cool in the tin for 15 minutes before removing. This cooling period helps the filling to set completely, making it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve warm or at room temperature. The quiche can be enjoyed fresh from the oven, but the flavors develop beautifully if allowed to rest for a few hours. Store any leftovers in the refrigerator for up to 3 days, and reheat gently in the oven before serving.</li></ol>