Description
This flaky crust quiche with kale and bacon is perfect for any meal of the day! It’s the best make-ahead recipe for pot lucks and brunch, too!
Equipment
Ingredients
Units
Scale
Homemade pie crust (optional)
- 1 1/4 cup flour
- Pinch of salt
- 1 tsp sugar
- 1/2 cup cold butter, cubed
- 2–4 tbsp ice water
For the Quiche
- 1 small white onion, diced
- 6 pieces of thick-cut bacon
- 3 cloves garlic, minced
- 1 bunch of tuscan kale, ribs removed, chopped
- 6–8 oz shredded gruyere
- 5 eggs
- 1/2 cup greek yogurt
- 1/2 cup milk
- Salt & pepper
Instructions
- Make the pie crust. You can skip this step if you are using a store-bought pie crust. Add the flour, salt, sugar, and cubed butter to a food processor. Pulse 5-6 times until the butter is cut into the flour. Then, slowly drizzle in ice water 1 tbsp at a time and pulse a few more times (do not leave the food processor running or it will make the butter become too soft and your crust won’t be as flaky). Do not add more than 3-4 tbsp of ice water. Pour the ingredients out onto a lightly floured surface and form a ball. Wrap in parchment paper and place in the refrigerator for about 30 minutes while you prepare the rest of your ingredients.
- Caramelize the onions. Caramelizing onions takes about 35-45 minutes, so be sure to start this process next! Add butter to a pan over medium heat. Once melted, add diced onions. Cook on medium heat for a few minutes until the onions start to soften, then cover and reduce the heat to medium low, stirring occasionally. Season with salt and pepper. Keep an eye on the onions to make sure they don’t burn, and reduce the heat if they begin to char.
- Cook the bacon. You can use any method to cook bacon, whether it’s in the oven (least messy, and you can cook the most bacon at once) or on the stovetop. I prefer a stovetop method because I like to cook the kale in the remaining bacon grease. Once the bacon is cooked, chop it up!
- Cook the kale. Add the kale to the same pan used for the bacon. If there is too much bacon grease, drain some first. Cook the kale until it begins to wilt. Season with salt and pepper. Add minced garlic for the last minute of cooking, then remove from the pan.
- Par-bake the pie crust. Whether you’re using store-bought or homemade crust, you’ll want to par-bake your pie crust to ensure you’re not left with a soggy bottom! Preheat your oven to 375ºF. Add your crust to a pie dish. Poke some holes into the bottom with a fork. Add parchment paper or aluminum foil to the pie crust, then add pie weights to the center (if you don’t have pie weights, you can use dried rice or another pie dish of equal size). Bake for 15 minutes, then remove from the oven and let it cool slightly before adding in your fillings.
- Load your fillings into the pie. Layer in your fillings, starting with half of the gruyere, the cooked kale, bacon, caramelized onion, and more gruyere. In a separate bowl, whisk together the eggs, Greek yogurt, and milk. Pour the egg mixture over the fillings. Use a fork to swirl the ingredients around.
- Bake the quiche. Bake for about 40-45 minutes at 375ºF or until crust is golden and egg is set.
- Serve and enjoy! Let the quiche cool for about 10-15 minutes before slicing into it. Serve with a side salad and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 3.6 g
- Sodium: 1257.9 mg
- Fat: 34 g
- Carbohydrates: 25 g
- Protein: 23.6 g
- Cholesterol: 241.8 mg