Kale Onion and Bacon Quiche
Elevate your brunch game with this irresistibly savory Kale Onion and Bacon Quiche, a delightful fusion of earthy greens, caramelized onions, and crispy bacon nestled in a flaky pie crust. The perfect balance of creamy and cheesy, this quiche boasts a luscious custard made with heavy cream, whole milk, and eggs, accented by the nutty richness of Gruyere cheese. The addition of sautéed kale brings a nutritious twist, while the crunchy bacon adds a smoky, indulgent touch. With a golden-brown finish, this homemade quiche is as visually stunning as it is delicious. Quick to prepare and ideal for serving warm or room temperature, it’s the ultimate dish for any breakfast, brunch, or light dinner spread. Perfect for gatherings or meal prep, this recipe promises to satisfy every palate!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 6 slices Bacon
- 3 cups Kale (stems removed, leaves chopped)
- 1 medium Yellow onion (thinly sliced)
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Shredded Gruyere cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trim the edges if necessary, and prick the bottom with a fork. Partially bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the olive oil and the sliced onion to the skillet. Sauté over medium heat until the onions are soft and caramelized, about 8 minutes.
Add the chopped kale to the skillet with the onions and cook for another 3-4 minutes, or until the kale is wilted. Remove the skillet from the heat and set the mixture aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until well combined.
Sprinkle the crumbled bacon evenly onto the partially baked crust. Layer the kale and onion mixture over the bacon. Sprinkle the shredded Gruyere cheese on top.
Pour the egg mixture evenly over the fillings, making sure it fills all the nooks and crannies.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.7 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1712 mg | 132% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
