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Kale or Spinach Quiche

Yields6 Servings

Quiche is a staple in our house. It is a quick easy go-to meal for a pot luck, weekend brunch and weekday dinner. I make quiche with whatever I have in the fridge or the garden. We always have eggs. The kale is interchangeable with spinach, chard, sorrel, collards. So let your creative side play and your practical side use up the leftovers!

 2 Large Bunches of Kale cleaned, ribbed and chopped finely
 1 Small Onion chopped
 4 Slices of Bacon chopped
 1 tsp Thyme
 5 Eggs
  cup Half & Half or Whole Milk
 4 oz Shredded Cheddar
 3 oz Feta crumbled
 9" Pie Crust

Preheat oven to 350F.


Whisk together eggs and half and half; stir in cheeses. Set aside.


Saute bacon in a frying pan over medium heat until crisp. Remove bacon from pan and drain all but a thin coating of grease.  Saute onion in the little bit of bacon grease for a few minutes. Add the chopped kale (about ½ at a time) and saute until the water from the kale has evaporated (3-5 minutes, no more). Add thyme and stir. Turn off heat and let the kale/onion mixture cool for a few minutes, then add it to the egg/cheese mixture along with the bacon crumbles. Pour the whole lot in a prepared pie crust and bake about 40 minutes until the middle of the quiche is set and the crust in golden brown.


Enjoy warm or room temperature.


One quiche will feed a family of 4 for dinner with a green salad a loaf of crusty bread. Bon Appetit :)

Nutrition Facts

Servings 6