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Bacon Cheddar Kale Quiche

Bacon Cheddar Kale Quiche

Image credit to: Boston Organics


  • 1 9" ready made pie crust
  • 1/2 pound cooked bacon roughly chopped
  • 2-3 large kale leaves (tough stems removed)
  • 1 small yellow onion chopped
  • 1 tsp olive oil
  • 2 tbl water
  • 4 large eggs
  • 1 cup half and half
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 cups grated cheddar cheese (divided)


    Preheat the oven to 375°. Fit the pastry into a pie plate and press the bottom and sides firmly against the dish. Press the edges of the crust with your fingers to form a nice edge or alternately press the tines of a fork along the edge of the crust to form a pretty rim. Prick the bottom of the pastry several times with a fork. Place a piece of parchment paper over the crust and fill with pie weights. Spread the pie weights out evenly and blind bake the crust for 8-12 minutes or until set but not browned. Remove the parchment and pie weights and let the crust cool.

    While the pastry is baking, heat a skillet (with a tight fitting lid) over medium heat. Add the olive oil and stir in the chopped onions. Cook until the onions are softened and slightly translucent. Stir in the chopped kale and stir in the water. Secure the lid and let the kale cook for about 2 minutes or until bright green but slightly wilted. Remove the lid and let the kale mixture cool.
    In a large bowl, combine the eggs, half and half, nutmeg, salt and pepper. Whisk to combine, then stir in the kale, bacon and 1 cup of the cheese. Pour the filling into the pie shell. Sprinkle with remaining cheese.
    Place the pie plate onto a large rimmed baking sheet. Cut a piece of foil about 10" square and rest it over the top of the quiche. Bake the quiche covered for 25 minutes, then remove the foil and continue baking for an additional 18-25 minutes or until set and browned. Remove the quiche from the oven and let rest for 15 minutes before slicing.

Adapted from Garlic and Zest

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