How to make a delicious turnip greens quiche
For the pastry
Combine the flour, salt, butter, and shortening in a food processor and pulse a few times until the mixture resembles rough breadcrumbs.
Add 60 ml of the water and pulse until a dough forms around the blade of the processor, adding more water as needed by the tablespoon.
Once the dough has come together, turn it out from the processor and shape into a disc. Wrap in clingfilm and chill for at least 30 minutes.
After chilling, preheat the oven to 170°C (150° fan)| gas 3.
Roll out the chilled dough on a lightly floured surface to 0.75 cm | 0.333" thickness.
Use it to line the base and sides of a 20 cm | 8" pie dish.
Trim away any excess overhanging pastry and prick the base all over with a fork.
Chill until needed.
For the filling
Heat a heavy-based frying pan or sauté pan over a moderate heat until hot.
Add the pancetta lardons and fry until golden-brown and crisp at the edges, 6-7 minutes, stirring from time to time.
Remove the pancetta from the pan using a slotted spoon and drain on a plate lined with kitchen paper.
Add the onion to the pan and sauté in the rendered fat left over; add some olive oil if the pan is too dry.
Sauté for 3-4 minutes until coloured before stirring in the turnip greens.
Remove the pan from the heat, cover with a lid, and leave the greens to wilt. Stir half of the pancetta back into the onion and greens mixture.
Whisk together the eggs, egg yolks, cream, milk, nutmeg, and Gruyère in a large mixing bowl or measuring jug.
Season with salt and pepper to taste.
Arrange the greens mixture in the pastry-lined pie dish before pouring over the egg custard mixture.
Scatter the remaining pancetta on top.
Bake the quiche for about 1 hour until the pastry is golden-brown and the filling is set with a slight wobble when poked.
Remove from the oven to a wire rack to cool.
Turn out when cool and serve your turnip greens quiche in slices.