CHEESY KALE QUICHE
Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!
Provided by ally-gator
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
- Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
- Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 15.4 g, Cholesterol 139.4 mg, Fat 24.8 g, Fiber 1.5 g, Protein 14.3 g, SaturatedFat 11.9 g, Sodium 390.9 mg, Sugar 1.1 g
KALE , ONION AND "BACON" QUICHE
This recipe is for a vegetarian quiche, but you can easily adapt it to a vegan version, or use meat to make it non-veggie. My whole family loved this, and they don't normally like quiche very much. I served it with a wild & long grain rice cooked with dried cranberries, and some carrots and peas.
Provided by Myra9035
Categories Savory Pies
Time 1h5m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- If pie crust is not pre-baked, use baking beans or weights and pre-bake crust for about 5-10 minutes, then remove from oven.
- Meanwhile, heat olive oil in a large pan over medium heat. Add onion and garlic, and saute 3 minutes. Add kale strips, and saute another 3-4 minutes.
- Season this mixture with salt and pepper. Let cool.
- In a mixing bowl, mix eggs, cheese, milk, flour and liquid smoke, if using. Add imitation bacon bits and stir. Add this mixture to the kale, onion and garlic, and pour everything into the pie crust.
- Place quiche in oven and bake for 35-45 minutes or until set and nicely browned on top.
SWEET POTATO, KALE AND BACON FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
- Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.
KALE AND BACON QUICHE
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn't take as long to bake.
- Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.
- Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.
- First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.
- Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!
KALE WITH BACON
The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.
Nutrition Facts :
KALE AND BACON HASH BROWN CASSEROLE
With bacon, eggs and hash browns in the baking dish, this sounds like breakfast - but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.
Provided by Julia Moskin
Categories brunch, lunch, casseroles, vegetables, main course, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
- In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
- Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
- In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
- Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
- Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)
More about "kale and bacon quiche recipes"
BACON AND KALE QUICHE - JAYLYNN LITTLE
From jaylynnlittle.com
Servings 8Estimated Reading Time 2 minsCategory BreakfastTotal Time 1 hr
- In a preheated skillet, add in the olive oil. Once the oil is hot add in the kale, red peppers, and garlic powder then cook until they reach your desired tenderness. The red pepper should be tender and the kale should be wilted. Once they are done cooking, transfer to a bowl.
- Add the eggs, milk, and cream to a small bowl and using a whisk or electric mixture, beat the eggs and milk until smooth and combined. Season with salt and pepper to taste if desired.
BACON CHEDDAR KALE QUICHE - GARLIC & ZEST
From garlicandzest.com
4.6/5 (15)Total Time 1 hr 20 minsCategory Main CourseCalories 337 per serving
- 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.
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