I'm pretty sure that when my health coach Rachael Pontillo of Holistically Haute told me to try to eat more greens, she wasn't thinking about quiche. Especially not quiche with bacon.
That's okay. I didn't actually make this for myself. I live in a house with three real men. And they eat quiche. With gusto.
I first started making quiche using Mollie Katzen's recipe from The Moosewood Cookbook. Now I improvise, although the basic method is much the same. Pie crust. Cheese. Leftover cooked vegetables. Bacon, if it's for the men. A custard of eggs, milk or half-and-half or cream, a pinch of salt, lots of pepper. If I'm in a rush or feeling lazy, I use store-bought frozen pie crust. The men have never complained.
Quiche with kale and bacon
I make quiche to use up leftover cooked vegetables. Use your favorite pie crust recipe, or buy a frozen or refrigerated crust if you're in a hurry. I use whatever cheese I have on hand, from brie to mozzarella to cheddar.
- Dough for single-crust pie
- 4 ounces grated cheese (try cheddar, Monterey Jack, mozzarella)
- 1 cup cooked kale, cut into small pieces (steamed or sauteed)
- 4 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 3 eggs
- 3/4 cup half-and-half (whole milk works too)
- 1/2 tsp dry mustard powder
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
Preheat the oven to 375 degrees. Line a baking sheet with foil. Roll out the dough and lay it into a pie pan, crimping or trimming the edge all around. Set the pie pan on the baking sheet.Scatter the grated cheese on the bottom of the unbaked pie crust, then top with the cooked kale, chopped green onions and bacon.In a small bowl, whisk together the eggs, half-and-half, dry mustard, salt and pepper. Pour the egg mixture over the contents of the pie crust.Bake the quiche about 50 minutes, until the filling is set and the top of the quiche is lightly browned. You can tell when the filling is set by jiggling the pan; when the middle no longer looks liquid, it's done. It doesn't have to be completely solid, just past the liquid stage.Remove from the oven and cool completely before cutting. Serve at room temperature.
DetailsPrep time: Cook time: Total time: Yield: 8 servings