• These quiches can't be beat. The cavolo nero – aka Tuscan black cabbage, keeps the greens quota up while bacon increases the protein count. Not to mention the smokey goodness! (Image credit: Simone van den Berg).

A very delicious recipe for quiche

The cavolo nero – aka Tuscan black cabbage, keeps the greens quota up while bacon increases the protein count. Not to mention the smokey goodness.

what you’ll need

  • 4 squares of puff pastry (or one large one you can divide across the four tins)
  • 200 gram cavolo nero
  • 50 gram bacon
  • 2 eggs
  • 80 ml double cream
  • 1 tbsp of mustard with black pepper or another spicy kind of mustard
  • 100 ml milk
  • pepper
  • salt
  • 1 tsp smoked paprika
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What is it about that slight drop in the temperature than makes us want to get out the trays and bake? And note we’re not talking about cakes or cookies, they’ve been baked all Summer.

You see it’s the sort of baking that will produce a main meal, and transition us from those cooling summer ones to comforting winter ones. We’re talking about pot pies, and pastry parcels packed things with good things because when it comes to cooling weather, pastry really can’t be beat.

And neither can this recipe for bacon and cavolo nero quiches. Spiked with paprika and a little cheese, this recipe from our contributor Simone van den Berg is excellent. The cavolo nero – aka Tuscan black cabbage, keeps the greens quota up while bacon increases the protein count. Not to mention the smokey goodness.

1.

Preheat the oven to 200 C.

2.

Cut the cavolo nero in small pieces and cook in a bit of salted water for about 5 minutes. Drain and leave to cool. Once cooled press all the fluids out of the leaves.

3.

Cut the bacon into small strips.

4.

Combine the cream, the milk, the eggs, the smoked paprika, mustard and a bit of pepper and salt in a bowl and whisk.

5.

Put the puff pastry into the tart tins and use a fork to prick holes in the bottom. Put a piece of baking paper in and some baking beans. Bake the tartlets blind for 15 minutes, remove from the oven, remove the baking paper and the beans and bake for another 5-10 minutes or until golden.

6.

Remove from the oven and divide the cavolo nero over the tins and the strips of bacon too. Add the cream mixture and put into the oven for another 15 minutes until cooked and golden.

ABOUT THE AUTHOR

Simone van den Berg is a food photographer and blogger from The Netherlands. She’s the force behind the hugely popular and delicious blog, ‘Simone’s Kitchen’. It’s a treasure trove for food photography fiends, and those who really enjoy their food – and the stories behind it. Either super clean, or indulgent, Simone creates recipes for all. We’re thrilled to have her join the Pepper Passport team. 

You can view her original story here.  Be sure to follow Simone on facebooktwitter and for the ultimate in #foodporn her pinterest

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