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What To Do with Too Much Kale: Big-Deal Kale and Pancetta Quiche

kale quicheThis week in the crisper on Serious Eats, a “Big-Deal” Kale and Pancetta quiche that is purported to be the world’s best. The recipe, adapted from Michael Ruhlman’s Ratio, is below. You can read the whole article here, though — fair warning — it looks a little like this:

“A surprising downside of Big Deal Syndrome — and this one is kind of a big deal — is that those of us also prone to overcompensation will, for the back half of our college years, act like nothing is a big deal. Then we’ll spend a few years trying to follow other people’s lead on the big-deal front, eventually getting so out of touch with our own inner compass that we’ll lose the ability to identify a true big deal when it’s staring us in the face. Sure, sometimes we’ll lunge at our babies in full Heimlich pose if they cough while eating a Cheerio. But other times we’ll dive right into the world’s longest recipe for what Michael Ruhlman calls the “world’s sexiest pie” at 10 p.m. with every expectation of getting a full night’s sleep.”

Alrighty then. Talk to you soon.

Carolyn xx

Big-Deal Kale and Pancetta Quiche

Preparation 1:30 Cook Time 2:15 Total Time 3:45
Serves 8     adjust servings


For the savory pastry dough

  • 12 ounces unbleached all-purpose flour
  • 8 ounces (2 sticks) unsalted butter, diced and kept in the freezer
  • Big pinch of fine sea salt
  • 2 ounces ice water

For the filling

  • 12 ounces pancetta or slab bacon, 1/4-inch dice
  • 1 medium red onion, diced
  • 4 large garlic cloves, chopped
  • 1 pound kale, stripped, chopped, and washed
  • 6 eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1/4 teaspoon fine sea salt
  • A few good grinds of black pepper
  • 1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese


Savory Pastry Dough, Baked Blind: Preheat the oven to 350°F. Combine the flour, butter and salt in the bowl of a food processor fitted with the blade. Pulse to blend until most of the mixture looks like coarse meal, with some larger pieces of butter about the size of peas.

With the motor running, add the ice water through the feed tube and blend very briefly to incorporate. Pick up a small handful of the dough and squeeze gently. If the dough holds together, turn it out onto a clean, dry work surface. If not, add more water by the teaspoonful and pulse just until it does. Do not overwork the dough, or it will get tough.

Using the heel of your hand, smear the dough forward on the work surface in about 8 sections to distribute the butter. Working quickly, gather the dough into a disc shape, wrap in plastic wrap and refrigerate for at least 15 minutes.

Remove the dough from the fridge to rest for a few minutes. On a lightly floured work surface or two overlapping sheets of parchment paper, roll out the dough to a scant 1/4-inch thickness. It should make a circle big enough to fit the bottom and sides of the ring mold or cake pan with substantial overhang (see photo here). Place the ring mold or cake pan on a baking sheet and line with parchment paper. Ease the dough into the ring mold or pan, making sure it lines the bottom and sides without gaps. Cut away and reserve a few pieces from the overhang to patch any holes that arise during blind baking.

Line the dough with a sheet of parchment paper and fill with dried beans or pie weights. Bake for 30 minutes. Remove the beans and parchment, patch any holes with some of the reserved dough, and bake for about 15 minutes more, until lightly browned. If any holes remain, patch with the remaining reserved dough.

Kale and Pancetta Quiche: Preheat the oven to 325°F. Place the diced pancetta in a large frying pan. Sauté over medium-high heat until nicely browned and cooked through, lowering the heat if necessary as you go. Remove the pancetta with a strainer or slotted spoon to a paper-towel-lined plate and reserve. Pour off all but about 1 tablespoon of the fat from the pan.

Reduce the heat to medium-low. Add the diced onion to the pan and cook, stirring frequently, until beginning to soften but not brown. Add the chopped garlic and cook, stirring, one minute more. Be careful not to burn the garlic.

Increase the heat to medium-high. Add a large handful of the prepared kale to the pan. Cover and cook a minute or two until slightly wilted. Toss to distribute the onions and garlic so they don't burn. Add more kale to the pan by the handful. When all the kale is in the pan, add 1/4 cup water and reduce the heat to medium-low. Cook, covered, for approximately 15 minutes, stirring occasionally, until tender. If the pan becomes dry, add a few additional tablespoons of water to prevent burning. Remove from heat and mix in pancetta.

To make the custard, crack the eggs into a large bowl and whisk until frothy. Add the milk, cream, salt, and pepper and whisk again until very frothy and well combined. Don't be shy with the whisk--the air will help prevent the solid ingredients from falling to the bottom of the custard while the quiche bakes.

To assemble the quiche, gently distribute half of the kale mixture onto the bottom of the blind-baked crust. Pour half the custard over top and sprinkle with half the grated cheese. Repeat with the remaining kale mixture, custard and cheese.

Bake for 90 minutes (or up to 2 hours if necessary), until custard is just set but still jiggles slightly when agitated. Cool to room temperature and then chill until completely cold. Serve cold by the slice.


Recipe Notes

You'll need: A 9-by-2-inch ring mold or a 9-inch cake pan (a cheesecake pan with a spring and a removable bottom works well).

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Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.