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Gruyere and Pancetta Quiche + Kale Chips

Quiche is such a versatile meal option – it can be served chilled with a big green salad for lunch or brunch or steaming hot for dinner.  The filling is extremely straight forward to make – its just milk or cream, cheese, eggs, salt and pepper (optional: veggies and meat to make it more exciting!).  Also – you can totally make a quiche “figure friendly” if you omit the pie crust.  I however, always make my quiche with a buttery crust and just limit my portion size to make it healthier. 

Another thing that bumps up the nutrition factor on this meal? Adding crispy kale chips.  In my opinion, kale chips are the best kind of healthy food because they taste decedent but are actually quite good for you.  I call them “chips” because I break them into bite sized pieces, add a little olive oil, salt and pepper and bake them in the oven until they are crisp like potato chips!

I am not claiming that these kale chips will make you think you are really eating potato chips, because they are definitely different.  But, I honestly think that I like kale chips even more than their more traditional potato counterpart!  If there was a bagged, inexpensive kale chip option at take out places and grocery stores, I swear I would choose it over potato chips!

Gruyere and Pancetta Quiche – Serves 4

You can make this quiche with any variety of flavorings. You are only limited by your imagination.  Some of my other favorite combinations include broccoli and cheddar and asparagus and goat cheese.  However, the one I make most often is a spin on the traditional Quiche Lorraine which includes French ham and gruyere cheese.

Ingredients

  • 1 10 inch pie crust (I used the recipe from this post), homemade or pre-frozen
  • 2 cups milk or cream
  • 3 eggs
  • 1 cup gruyere cheese, shredded
  • 4 ounces pancetta, diced
  • 2 shallots, chopped
  • Pinch of nutmeg
  • S+P to taste (I used about 1/4 tsp of each)

Directions

Pre-heat oven to 375 degrees.  Once you have rolled out your pie crust and placed it into a pie pan, crimp the edges and poke the dough with a fork all over to prevent rising.

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Bake the crust for 10-15 minutes until it has hardened slightly, but is not brown.

Meanwhile, shred the cheese, dice the pancetta (bonus if you buy the pre-diced pancetta), chop the shallots, measure out the cream or milk.

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Sauté the pancetta in a pan until cooked through, but not crispy.  Remove from pan using a slotted spoon and place onto paper towel to remove excess oil. Pour out all but 1 tablespoon of oil from the pan and sauté the shallot for 5 minutes, stirring often, until softened.

Combine eggs, milk, nutmeg, salt and pepper into a medium sized mixing bowl and whisk to combined.

Remove pie from oven and the layering process begins!

Step 1: Add pancetta, shallots and cheese to crust:P1010935

Step 2: Pour milk and egg mixture over the cheese, pancetta and shallots:

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Increase oven temperature to 425 degrees. Cook quiche for 30-40 minutes until the top is browned and the crust is crispy.

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Let the quiche sit for 5-10 minutes after it comes out of the oven to allow the custard to “set’” and allow the whole thing to cool.  Cut it into eight equal pieces and serve!

Kale Chips – Serves 2-4

I say that this recipe serves 2-4 because Kate and I have been known to eat an entire head of kale between the two of us.  On this night, we shared a head (that we got in our delivery from Door-to-Door-Organics) with my parents as well and felt like we still met our veggie quota for the day.

Ingredients

  • 1 head curly kale, washed, stems removed and cut into “chips”
  • 1 1/2 TB of olive oil
  • S+P to taste (I used approximately 1/4 tsp of each)
  • Cooking spray

Directions

Pre-heat oven to 425 degrees.  Spray two cookie sheets with cooking spray.  In a large bowl, combine kale pieces with olive oil and mix well so that all pieces are coated.  Evenly distribute pieces of kale onto cookie sheet and sprinkle with salt and pepper.  It is important that each piece of kale gets its on spot on a cookie sheet so that it cooks evenly and gets crispy.  Sometimes I have to do kale chips in batches to achieve this.

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Cook chips for 7-10 minutes, rotating the pan once to ensure even cooking.  Remove from oven and allow to cool slightly.  Refrain from eating all of the kale chips while the second batch cooks.

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Serve alongside the quiche and enjoy!

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7 Responses to Gruyere and Pancetta Quiche + Kale Chips

  1. I love this quiche. The kale chips were so tasty – and the nutrients are well retained because not cooke in water.

  2. I love Kale chips with lots of salt!

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  7. [...] beautiful pie crust work – Tommy made it!  As for the other quiche, I went with the standard Quiche Lorraine, which was delicious as [...]

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