Caramelised onion, cavolo nero and pancetta quiche

Making pastry in the heat of summer is no mean feat but I think the end result is worth it, especially as it normally means a day or two worth of leftovers. Like many dishes, I find it tastes even better the next day!

Cavolo nero has come back into season in the UK for the summer, I love its robust earthiness in this quiche that breaks up the salty and sweet elements.

I served mine with a roasted carrot and broad bean salad with dukka, it would be equally lovely with a simple dressed salad.

INGREDIENTS

For the pastry

260g plain flour

140g unsalted butter

1 tsp salt

2 1/2 tbsp whole milk

1 egg yolk

For the filling

100g pancetta, cubed

2 onions, thinly sliced

150g cavolo nero, stalks removed 

4 eggs plus 1 egg yolk

100ml whole milk

150ml double cream

60g pecorino

Pinch of nutmeg

METHOD

Place the flour in a large bowl. Cut the butter into small (1cm ish cubes) and rub into the flour until it resembles fine breadcrumbs. Add the salt and stir. Add the egg yolk and milk and mix swiftly with a cutlery knife to combine before bringing together with your hands. Bring the pastry together without overhandling it.

Roll out into a circle that is about 1/2 inch thick before wrapping and chilling in the fridge for half an hour. 

While the pastry is chilling, prepare the filling. Place the pancetta in a frying pan over a low heat. Allow the fat to render until crisp. Remove the pancetta with a slotted spoon and set aside.

In the same pan with the fat, add the onions and a pinch of salt and cook over a low heat until caramelised, around 40-50 minutes.

Heat a small pan full with boiling water. Season, and cook the cavolo nero for 2 minutes. Drain and let cool before squeezing out all the excess water with your hands, then chop into smallish pieces.

Beat together the eggs and whole milk in a large jug or bowl. Grate in the pecorino and nutmeg and season. Stir in the cooled pancetta, onions and cavolo nero. 

Roll out the pastry between two pieces of parchment paper into a circle to about a 1/2 cm thickness, then transfer to a 23cm tart tin. Keep the parchment on to help you transfer it to the tin, ensuring there are no gaps and there is at least an inch overhang of the pastry. Chill for another 30 minutes and preheat the oven to 180°C fan setting. 

Line the pastry with baking parchment, and fill with baking beans or dry rice. Bake for 20 mins. Remove the parchment and baking beans and lightly prick the base of the tart with a fork. Return to the oven and bake for another 10 minutes or until there is no moisture and the pastry feels sandy to the touch. 

Beat the egg yolk with a small splash of water and lightly and evenly brush all over the tart case. Return to the oven for a further 5 minutes. Reduce the oven temp to 160°C fan setting.

Allow to cool enough to handle, then gently shave off the excess pastry with either a microplane grater or a peeler around the whole tart. Brush off any crumbs with a pastry brush.

Using a slotted spoon, spoon out most of the solids from the tart filling to distribute more evenly across the base, then pour over the remaining liquid.

Carefully transfer to the oven on the mid-lower shelf, then cook for around 35-40 minutes, or until there is only a slight wobble in the centre.

Allow to cool slightly for around 10 minutes before slicing. Serve with a seasonal salad or vegetables.