Junior chef
Utensils
Apron
baking paper
Bowl
Fork
Frying pan
Measuring cup
One flan tin (approx. 30 cm in diameter)
Oven mitts
Paring knife
Sieve
Spatula
Teaspoon
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pastry dough
Mix the flour and salt in a bowl. Cut the butter into pieces. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk, mix quickly to form a soft dough. Roll out the dough (approx. 36 cm in diameter) between two sheets of baking paper. Remove the top sheet of baking paper, place the dough in the quiche tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, crimp the edges of the dough and press against the edge of the tin.
Bacon
Cut the bacon into strips, place in a non-stick frying pan, fry for approx. 5 mins. Remove the bacon, leave the fat in the pan, set aside.
Kale
Peel the onion, cut in half, chop finely. Wash the kale, remove the stalk, roughly chop the leaves. Place the onions and kale in the same pan, sauté for approx. 5 mins. Add the bacon, mix in. Spread the vegetables over the dough.
Egg mixture
Whisk the cream and eggs in a measuring cup, season. Pour the egg mixture over the kale, scatter the cheese on top.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 220 °C. Remove, allow to cool slightly, remove from the tin, serve warm.
| Tip: | Instead of whole kale leaves, use washed and ready to eat kale. |
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