Kale Bacon Cheddar and Tomato Quiche

Posted by on Apr 18, 2013 in Breakfast, Cooking, Dinner, Featured, Veggies


If you’re looking for a fresh and hearty meal, this is it!  Rich and filling and full of fresh veggies this quiche makes a perfect breakfast or dinner.  I used fresh yellow and red grape tomatoes which went perfectly with the cheddar cheese and kale.  I posted the recipe I used for the crust below, but if you’re short on time don’t feel guilty using a frozen pie crust or even making it a crust-less quiche.  I hope you try it soon!


Perfect Pie Crust

(makes 2 9″ pie crusts–I cut this recipe in half)

2 1/2 cups of flour

1/2 teaspoon of salt

1/2 cup of cold butter, cut into 1/2″ pieces

1/2 cup of shortening, cut into 1/2″ pieces

2+ teaspoons of cold water

In the bowl of mixer combine flour, salt, butter, and shortening.  Turn the mixer on low and let it mix until the pieces are pea size or smaller.  Add ice cold water 1-2 teaspoons at a time until a soft dough forms.  You don’t want it to be soggy so add the water slowly a little at a time.  Roll into a ball and wrap tightly in plastic wrap.  Place in the refrigerator for 20 minutes or so until it firms up.  Roll on a floured surface, or between two pieces of wax paper until you reach the desired thickness.  Place in pie pan and crimp edges.


Kale Bacon Cheddar and Tomato Quiche

(makes 8 servings, or 1 9″ quiche)

1-2 tablespoons of canola or olive oil

2 cups of fresh kale, chopped

1 cup of sliced tomatoes (I used grape & cherry tomatoes)

1 cup of shredded cheddar cheese, plus additional for sprinkling on the top

1 cup of bacon, cooked until crisp

6 eggs

1/2 cup of heavy cream

1/2 cup of milk

1-2 dashes of nutmeg

salt and pepper

prepared pie crust in a 9″ pie pan


Preheat oven to 350 degrees.  In a large skillet heat 1 tablespoon of canola or olive oil.  Add kale and tomatoes and cook 3-5 minutes.  (if it appears dry add a bit more oil)  The kale should appear dark green.  Remove kale and tomatoes to a separate bowl.  In a large bowl whisk eggs, cream, milk, salt and pepper, and nutmeg until smooth and combined.  Set aside.  Sprinkle cooked bacon, kale, tomatoes, and 1 cup of cheddar cheese in the middle of the uncooked pie crust.  Pour egg mixture over the top.  If desired sprinkle additional cheese and/or bacon on top.  Bake for 50 minutes, or until set.  Let sit for 5-10 minutes before serving.



Source: Pie crust recipe slightly adapted fromhttp://www.yourhomebasedmom.com/perfect-pie-crust-tutorial/



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