A golden, nutty, spelt puff pastry base is the perfect complement to the Italian-inspired flavours of fresh Cavolo Nero, garlic, salty Mortadella and creamy, gooey Fontina cheese packed into this rich, hearty quiche. It’s a perfect weeknight dish that the entire ‘famiglia’ can enjoy!
Cavolo Nero & Mortadella Quiche
Serves: 6
Prep/Cook Time: 1.5 hours
Skill Level: Intermediate
Ingredients
- 1 (375g packet) Carême Spelt Wholemeal Butter Puff Pastry, defrosted
- Olive oil spray
- 1 bunch Cavolo Nero (Italian kale), or English Spinach or Kale
- 2 garlic cloves
- 1 tablespoon olive oil
- Sea salt flakes
- 150g Mortadella, cut into 1.5cm cubes
- 150g fontina cheese, cut into 1.5cm cubes
- 8 eggs.
Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm round plate as a template, cut a circle.
- Spray the inside of a 23cm quiche tin with olive oil spray. Line the tin with the pastry, gently pushing it into the tin. Line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking.
- Bake for 15 minutes, remove weights and reduce oven temperature to 160c fan-forced (180c non-fan). Brush the base of the quiche with beaten egg and return to oven for a further 5 minutes to set the base of the pastry.
- Remove the stems from the cavolo nero, retaining the leaves. Preheat olive oil in a large frypan, then add the garlic and sauté the cavolo nero until wilted. Remove from heat and set aside to cool. Once cool to the touch, chop roughly.
- In a large bowl, whisk the eggs together. Add the mortadella, fontina and chopped cavolo nero, and stir to combine. Season with salt and pepper and pour into the pastry case.
- Bake for 40-45 minutes until the filling is golden and just set. Serve warm.
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