We have been putting all of our Christmas presents to good use! Like my new running shoes…
some ice skates…
Nate’s slack line (which he can actually do!)…
and my new book, Run Fast. Eat Slow. by Shalane Flanagan! I was happy to read that we eat a lot of the same pre and post-race foods! Sometimes I change/put my own twist on the recipes and this one has a few more steps than I’m used to, but it is SO good… I have to share!
Pear & Pig Quiche
- 1.5 cups flour
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter
- 1/2 cup cold water
- 8 eggs (beaten)
- 1/2 cup feta cheese
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
- 3 slices bacon (chopped)
- 1/2 yellow onion (chopped)
- 2 cups kale (stems removed)
- 1/2 ripe pear (sliced thin)
- Cut the butter into cubes and chill in the freezer for 10 minutes.
- Combine flour, chilled butter, and water in a food processor until dough begins to clump.
- Use your hands to shape into a ball, then flatten slightly, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Preheat oven to 425 degrees.
- Use a rolling pin to roll the dough into a circle. Rotate the dough and add more flour to prevent sticking.
- Lay the crust in a deep 9 inch pie pan. Use your fingers to crimp edges. Prick the bottom several times with a fork.
- Bake the crust on the middle rack for 28-30 minutes. The bottom should be lightly golden brown.
- Reduce oven temperature to 350 degrees.
- Whisk together eggs, feta, salt, and pepper.
- Heat a skillet with bacon and onion over medium heat until lightly browned (about 5 minutes). Add the kale and cook, stirring frequently, just until wilted (about 1 minute).
- Place the onion-kale mixture in the crust. Pour the egg mixture over top. Arrange pear on top.
- Place the quiche in the center of the oven and bake until the eggs are set and top is golden (about 60 minutes).
- Let cool 10 minutes and run a knife around the edge to loosen. Cut into slices and serve!