Ingredients

Method

For the aïoli:
• 1 free-range egg yolk
• ½ t Dijon mustard
• 1 lemon, juiced
• 3 T extra virgin olive oil
• 80 g Gorgonzola or other blue-vein cheese
• 3 cloves garlic, minced
• sea salt and freshly ground black pepper, to taste
For the pastry:
• 360 g flour
• 1 free-range egg
• 150 g butter
• 100 g Cheddar, grated
• 500 g dried beans, for blind-baking
For the filling:
• 3 T extra virgin olive oil
• 100 g baby leeks
• 2 cloves garlic, crushed
• 1 bunch kale, roughly chopped
• sea salt and freshly ground black pepper, to taste
• ½ cup water
• 6 free-range eggs
• ½ cup cream

Method

Ingredients

1. To make the aïoli, place the egg yolk, mustard and lemon juice in a bowl and whisk to combine. Add the olive oil a little at a time while whisking, until the mixture thickens and becomes pale. Crumble in the Gorgonzola, add the garlic and seasoning, and continue whisking until the mixture is smooth-ish. Refrigerate until ready to use.

2. To make the pastry, knead all the ingredients except the beans together until a dough forms. Shape into a ball, cover in clingwrap and refrigerate for 1 hour.

3. Preheat the oven to 180°C. Remove the chilled dough from the fridge, and roll it out to a thickness of 1 cm on a floured surface. Spray a 20 cm springform cake tin with cooking spray, then carefully place the pastry in the tin, pushing it in gently to form the base. Line the pastry with greaseproof paper and add the dried beans. Bake for 5–7 minutes, then remove the beans and paper and bake for a further 10 minutes. Remove from the oven and set aside until ready to use.

4. Place a pan over a medium heat and add the olive oil. Fry the leeks for 5 minutes or until soft and translucent, then stir in the garlic and fry for a further 2 minutes. Add the kale and fry until slightly softened. Season to taste.

5. Transfer the kale mixture to a blender, add the water and blend until smooth.

6. Crack the eggs into a mixing bowl and pour in the cream, then whisk until combined. Add the kale purée and whisk again until combined. Pour the mixture into the pastry shell and bake at 180°C for 30 minutes, or until the quiche is cooked through. Allow the quiche to cool slightly before slicing. Dollop over the Gorgonzola aïoli, and serve either warm or at room temperature.

Cook's note: If you don’t have kale, use any greens you have in the fridge, from baby spinach to broccoli and beans.

Find more quiche recipes here. 

Photographs: Toby Murphy
Food assistant: Thando Manyoni