The parsnip doesn't get a lot of love. It's always compared to its more popular cousin, the carrot. But the parsnip, although not as pretty, is much sweeter than the carrot and adds a nice complexity to this quiche. When paired with the kale and bacon this savory dish explodes with flavor. <br /> <br /> I was inspired by Julia Child's Quiche Lorraine in "Mastering the Art of French Cooking" and added parsnips, kale and cheddar cheese to the basic recipe. Also, I used whole milk instead of heavy cream and omitted the salt and nutmeg and added pepper instead. I used 8 oz of bacon instead of the recommended 3-4 oz (because how could too much bacon ever be a bad thing). <br /> <br />For the Pate Brisee I used James Peterson's from the book "Baking". But any tart shell recipe will work just fine. <br /> <br />It is an absolutely delicious dish. Try it!

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