Recipe

Parsnip + Kale Quiche avec Bacon

Recipe
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Photo by katiegirl

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
katiegirl's Notes: The parsnip doesn't get a lot of love. It's always compared to its more popular cousin, the carrot. But the parsnip, although not as pretty, is much sweeter than the carrot and adds a nice...
The parsnip doesn't get a lot of love. It's always compared to its more popular cousin, the carrot. But the parsnip, although not as pretty, is much sweeter than the carrot and adds a nice complexity to this quiche. When paired with the kale and bacon this savory dish explodes with flavor.

I was inspired by Julia Child's Quiche Lorraine in "Mastering the Art of French Cooking" and added parsnips, kale and cheddar cheese to the basic recipe. Also, I used whole milk instead of heavy cream and omitted the salt and nutmeg and added pepper instead. I used 8 oz of bacon instead of the recommended 3-4 oz (because how could too much bacon ever be a bad thing).

For the Pate Brisee I used James Peterson's from the book "Baking". But any tart shell recipe will work just fine.

It is an absolutely delicious dish. Try it!

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Serves 6

Pate Brisee:

1 cup cake flour Ask a question about this ingredient

1 cup all-purpose flour Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

3/4 cups cold butter Ask a question about this ingredient

8 teaspoons heavy cream Ask a question about this ingredient

Filling :

8 oz Bacon Ask a question about this ingredient

3 large eggs Ask a question about this ingredient

1 1/2 cup whole milk Ask a question about this ingredient

3 large kale leaves Ask a question about this ingredient

2 small parsnips Ask a question about this ingredient

1/8 teaspoon pepper Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

4 oz cheddar cheese Ask a question about this ingredient

For the Pate Brisee. Combine everything in a stand mixer and gradually add teaspoons of heavy cream one at a time. Mix for about 2-4 minutes until it holds together
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Flatten the dough into a disk. Flour a clean work surface and roll the dough out with a rolling pin. Makes enough for a 11 inch pie or tart pan.
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Place in preheated 400 degree over. Place pie weights or beans wrapped in parchment paper in the bottom of the pie shell to prevent it from rising. Bake for 15 minutes then remove pie weights or beans and bake another 15 minutes. If edges are starting to brown, place foil to prevent over browning. Remove and let cool.
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For the filling: Peel parsnips and place along with the kale in a pot of water to boil. Add salt and 1 of the tablespoons of butter.
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Fry bacon until crispy. Let cool briefly and chop or crumble into tiny pieces.
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Mix eggs and milk and pepper in a bowl.
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When parsnips and kale are done. Kale will be wilted and parsnips will be soft. About 20 minutes. Chop the kale and parsnips into small pieces
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Place crumbled bacon into pie shell. Add parsnips and kale. Pour egg/milk mixture on top. Sprinkle cheddar cheese and dollop butter all over pie surface with remaining tablespoon of butter. Place in preheated 375 degree over for 30 minutes
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