- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetarian pies and tarts
This kale quiche with a generous amount of Cheddar cheese and bacon is a favourite among family and friends.
3 people made this
- 1 (500g) packet shortcrust pastry or a pastry recipe for 23cm pie
- 115g cream cheese
- 120ml milk
- 4 eggs, beaten
- 225g mature Cheddar cheese, grated
- 285g chopped kale
- 4 slices cooked bacon, chopped
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat oven to 200 C / Gas 6. Arrange pastry into a 23cm pie tin or dish.
- 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 skewer inserted in the centre comes out clean, about 45 minutes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
by Heather Gallagher
this came out awesome! i changed a few things. im a vegetarian so no bacon, added chopped onion and garlic, mixed Swiss cheese with cheddar and used 1/4C heavy cream instead of milk. also make sure to cover crust edges with foil so it doesn't brown too much. great recipe amd great idea for the cream cheese!!-06 Jun 2016
Great recipe! I used Neufchatel instead of cream cheese and skipped the bacon. I only had buttermilk on hand, so I used a quarter cup buttermilk and a quarter cup water. Turned out very well! Will definitely make this again.-29 Jul 2018
The only thing I did differently was Saute the kale until it wilted. I was worried it would all fit, there was a lot of kale. It came out amazing!! We all loved it. Great use for my home grown kale. Thank you!-07 Jun 2018
Kale Quiche (Low Carb Option!)
Enjoy the PERFECT breakfast with this delightfully creamy, fluffy and delicious kale quiche recipe!
Make it for the girls at your next weekend brunch, or at the beginning of the week for delicious meal prep! It’s easy, it’s satiating, and it’s certainly addicting. Plus, you can customize it to suit your dietary needs…
Looking for quiche recipes? Make this a low carb breakfast by upping the veggies! Are low carb recipes your jam? Use my incredibly flakey almond flour crust for a luscious low carb lunch ideas that’s ridiculously craveable!
No matter how you make it, this kale quiche recipe is a slice of heaven that’ll leave everyone begging for more! Let’s get baking!
Dairy-Free Bacon and Kale Crustless Quiche
No cheese? No cream or milk? Believe it, because it works: welcome to the dairy-free (and gluten-free) quiche.
This is the perfect quiche to bring to a group event where there may be people with special dietary needs. My friend Sarah (a fabulous cook, by the way) brought this to our women’s ministry brunch a number of months ago, and it’s really delicious. While there’s no cheese, the bacon adds the richness that could have been lost when the cheese got the boot. Plus, as my husband said after eating two generous slices of this, it doesn’t give you the feeling of “I never want to eat again” that a really rich quiche can produce after one hefty serving. Know that feeling? Not the best sensation. In fact, after 3 slices of this quiche for dinner, I was feeling great, light on my feet, and my stomach was a happy place.
The flavor of the coconut milk is definitely present, and while I loved it, my husband was a little wigged out by it. So if you’re one to be wigged out by coconut milk, this may not be the dish for you. But if you’re lactose intolerant, this is such a great alternative to traditional quiche–and I’ll be making it again even though I’m all about the lactose and the gluten. Because it’s tasty, man.
Adapted from this recipe, let’s make it this morning, eh? Eh.
1-15 oz can coconut milk
5 pieces of bacon
1 onion, diced
1/2 bunch of kale or spinach
1/4 cup white wine
salt and pepper
Preheat the oven to 350ºF.
Warm the eggs and coconut milk until they reach room temperature (you can sit them in a warm water bath for 15 minutes to accomplish this).
Dice the bacon and fry it in a large skillet over medium high heat.
While the bacon fries, dice the onion . . .
. . . and chop up the kale or spinach.
Today, it’s kale all the way.
When the bacon is close to being crispy, drain most of the bacon fat out of the skillet . . .
Fry for 8 minutes over medium heat, stirring occasionally, until the onion is starting to brown.
. . . and sauté for about 2 minutes, or until wilted.
Add the wine, and continue to cook until the liquid evaporates (another 3-4 minutes).
Let the bacon and veggies cool down for about 15 minutes (you can spread them out on a plate to speed up this step).
I may have taken a few bites of this and promised myself that I would soon make a bacon/onion/kale sauté that I could simply eat piled over white rice. I recommend that you do the same.
Beat the eggs and coconut milk in a large bowl . . .
(bowl pictured not large enough = transfer to a different bowl)
. . . adding salt and pepper (about ¼ tsp of salt).
Whisk the bacon and veggies into the eggs until they are well suspended in the egg mixture. Grease an 8 glass dish or a pie pan with coconut oil or cooking spray, and pour in the egg mixture.
Bake for 35-45 minutes, or until the center has solidified.
Remove the quiche from the oven and let it sit for about 15 minutes so that the eggs set.
Oh my word. How I love this quiche. How I love the kale within . . .
Click here for printer-friendly version: Dairy-Free Bacon and Kale Crustless Quiche
Kale and Cheddar Quiche
To make the pastry dough, on low speed in a mixer, add 1 cup of the flour and slowly add the butter until completely incorporated. Add the remaining flour and mix until just combined. Add the cold water so the dough bunches together but doesn’t stick to the sides or the paddle. It should be smooth. Wrap the dough in plastic wrap and refrigerate for at least an hour.
Roll out the dough on a clean surface with a little additional flour. Grease a 9-inch cake-release pan and carefully lower the dough into the pan, lightly pressing it down into the corners. Make sure you don’t remove the excess dough, or your tart will shrink too much and it will end up like mine.
Line the dough with parchment and fill with dried beans to weight the pastry down, making sure that they are touching the sides. Pre-bake for 40 minutes at 375 F. Remove from the oven.
For the filling, sauté a diced onion with a little butter and salt until translucent. Add the chopped kale and a little white wine to the pot and cover. Let it simmer for five minutes. Uncover and sauté the greens until
just cooked, then taste and salt accordingly.
Combine cream, milk, eggs, salt and thyme in a mixing bowl. Use a hand blender to thoroughly combine. Taste for salt, and add more if you like.
In the bottom of the cake pan, add the kale mixture, followed by the cheese, followed by the milk/egg mixture. Bake at 350 degrees for an hour and 15 minutes. The top of the quiche should jiggle like it is set, not splash like liquid. Let cool and serve at room temperature, or heated up by the slice in the oven.
I served it with a salad of celery leaves, Honeycrisp apples, and cider vinegar.
Kale, Mushroom & Bacon Optional Quiche Recipe
As I arrived in her kitchen, she was putting a quiche in the oven (in addition to making pancakes, bacon and more).
I was all like ‘Dude, I have not made a quiche in a long time’.
I remedied that by promptly making one and serving it for dinner.
By the way, wondering why I used the bacon (besides the fact that it is bacon?)? I say, if you want to get your kids to try anything, add bacon to it.
FYI: the recipe below does not call for as much Kale I used in the photo.
1. Preheat the oven to 400 degrees F.
2. Heat 2 teaspoon of oil in a large nonstick pan over medium-low heat. Add the Kale and cook, stirring occasionally, until reduced in volume by half (3-4 minutes). Meanwhile, place the bacon on a plate lined with paper towel and microwave on high for 2-3 minutes and then set aside to cool. Transfer the Kale to a large bowl and heat the remaining teaspoon of oil.
3. Add the mushrooms and cook until they have released their water (about 4 minutes). Toss the Kale back in, and season with salt, pepper, thyme and rosemary. Chop the bacon, add to the kale and mushrooms and set aside.
4. In a bowl, whip the eggs well and then mix in the sour cream and water and set aside.
5. Place the pie crust in a pie pan, poke some holes in the crust using a fork, then then sprinkle half of the cheese onto the bottom of the pie crust and bake for 10-12 minutes. Remove from the oven, pour the kale-mushroom-bacon mixture over the cheese and then gently pour in the egg mixture. Top with remaining cheese.
6. Place into the oven, lower the temperature to 350 degrees and bake for 35 minutes or until a knife inserted comes out clean.
Bacon, Kale, & Mushroom Quiche
I had to do it. I had to post this recipe. It was so good. The best quiche I have ever made. This is my take on quiche lorraine as written by Julia Child and it is glorious. First, who doesn’t love Julia? And second, did you know that I live only 2 miles from her Cambridge, MA home?
If she was still around, I would certainly be knocking on her door. My mom and I have been known to imitate her voice when we are cooking in the kitchen. She is just too awesome not to want to imitate. This quiche has only been out of the oven for about 30 minutes and it’s already half gone. Don’t worry, Ross helped me eat it. The bacon adds a salty flavor and the kale makes it feel a little healthier than it actually proves to be.
Don’t be dismayed by the heavy cream, butter, and swiss cheese it is definitely needed.
The pie dough I make is a version I get from All Recipes and is super easy. The only change I would make is to add a little more flour to get the consistency accurate. My version of the quiche is with some additional flavors I used ground cloves instead of nutmeg and added sauteed mushrooms and kale. It takes some time to get all the ingredients around but it’s worth it. The quiche was the perfect Sunday lunch and will probably be the perfect Monday lunch as well.
This was not very god. Cooked arugula is bitter and stringy and there was way too much of it.
JUst made this for a quick brunch and there was nothing left - not a crumb! It was delicious and so easy to make - I did use the refrigerator crust. It was a little bit salty so I would cut back on the salt next time but otherwise the flavors were great!
Made this for a second time today and it is quickly becoming one of my favorite quiche recipes. Like many others, used store bought pie crust (Trader Joes). The second time around, I used one teaspoon of basalmic because I thought 2 teaspoons was a little strong and used an extra egg. Next time I may take it up to 5 eggs because I prefer more eggs. If you love arugula like me, this is the quiche recipe for you. very delicious and easy (if you skip the homemade crust part).
I made this recipe just as written and it was amazing. The spiciness of the arugula is a key component of this recipe--I'm not sure that replacing the arugula with spinach does the recipe justice. We all agreed that the recipe was too salty--I think the sausage and balsamic add enough zip that the salt can be eliminated completely. We'll try that next time. This is a keeper for sure.
Excellent! Made this with a refrigerator crust, also substituting sausage for bacon because I needed to use it up. I'm on a low FODMAP diet so used green onion tops instead of shallots. It was delicious. The sign of a good recipe when you can tweek to your hearts content and it comes out perfect!
Been baking this for years. I was drawn to it because I love arugula but have substituted other things like spinach depending what is in the frig.
sorry--I mean I subbed sausage for the bacon!!
I never thought I was a quiche person but this is completely delicious, exactly as the recipe directs (I've made this many many times). In the past I've also subbed sausage for the arugula. Almost as good.
Wow, this recipe was delicious! I've paid $8 for a single slice of quiche - not anymore! I made the recipe as is this time but I may sub in spinach and a different cheese next time for cost and ease of time finding at the grocery store.
extremely disappointing. it smelled so good but the taste was just ok. too many better quiche recipes out there to bother with this one. only made one change which was to sub 1/2 and 1/2 for the whipping cream. it certainly did not need to be any richer. it just didn't come together. the parts remained quite layered or separate (as other reviewers noted).
Delicious quiche recipe. I used mushrooms and spinach rather than bacon and arugula. This is my new favorite quiche recipe!
made this for dinner last night and i'm eating it for lunch right now, which prompted this review. i took a couple of previous suggestions and here's what i did: about 10 slices of bacon. poured off most of the grease before cooking the shallots. shredded almost 1/2 lb of gruyere. used heavy cream. store-bought frozen pie shell (deep dish and i did not pre-bake it). two whole eggs and two egg yolks (for a more custard-like texture). poured half the egg/cream/cheese mixture in shell. added wilted spinach/shallot/balsamic. topped w/ remaining cream mixture on top. dusted with nutmeg. amazing. 13 year old boy who refuses to eat any eggs whatsoever devoured it. served w/ fresh fruit and crusty baguette.
Just made this quiche and it was delicious. I followed the recipe as written (with slightly more bacon). Its definitely pretty rich, but very good.
Kale and Goat Cheese Quiche
Quiche is not something I have a lot of experience making. For some reason I always thought it was really hard to make. In actuality, if you cheat just a little bit with store-bought crust, a quiche is one of the easiest things to make. The possibilities of the filling are practically endless. For this recipe, I decided to use thick cut bacon, kale and goat cheese.
A few Saturdays ago, I was wide awake and Kellan and Ryan were sound asleep. I decided to take that moment to go down to the kitchen, turn on my Mad Men pandora station and make my family a quiche. It was the first time I attempted one. And despite not knowing exactly what I was doing in the begining, it was one of the most relaxing mornings in a while.
As I hummed along to the crooning of Dean Martin and Frank Sinatra, I scoured my refrigerator for ingredients to add to my quiche. I had some thick cut bacon, some curly kale and some herb and garlic goat cheese. Those are three of my favorite things so I knew they would be great together.
After cooking the bacon, the quiche came together very quickly. I layered the ingredients in the pie crust, poured the eggs over the top and popped it in the oven. 45 minutes later it was done, my boys were awake and we were ready to start our day with a freshly baked, scrumptious quiche. What a way to start a weekend!
Ingredients in this crustless bacon and greens quiche
The list of ingredients in this Crustless Quiche is short and sweet but the star of this show are the collard greens. Leftover collard greens would work great here but I use frozen chopped greens. They’re easily found at most grocery stores and the frozen version allows the skipping of all the prep and cleaning that comes with fresh collards.
Seasoning up the collards is simple with the help of my favorite Fiesta Brand Seasonings…garlic, onion, black pepper and paprika…no fuss, just the basics! My family and I have been using Fiesta Brand Seasoning since I can remember and I promise you won’t find better!
The remaining cast of characters are simple and commonly found in any keto kitchen. Bacon, eggs, cream, jack and parmesan cheeses and a little butter round out this easy recipe, but don’t mistake simplicity for mundane, this Crustless Bacon and Collard Green Quiche is out of this world!
Dairy-Free Crustless Quiche with Bacon and Kale
No cheese? No cream or milk? Believe it, because it works. Welcome to the dairy-free (and gluten-free) quiche: a quiche perfect for a large group when dietary restrictions are present!
- 5 whole Eggs
- 1 can (15 Oz. Size) Coconut Milk
- 5 strips Bacon
- 1 whole Onion, Diced Or Minced
- ½ bunches Kale Or Spinach
- ¼ cups White Wine
- 1 pinch Salt And Pepper, to taste
1. Preheat the oven to 350ºF.
2. Warm the eggs and coconut milk until they reach room temperature (you can sit them in a warm water bath for 15 minutes to accomplish this).
3. Dice the bacon and fry it in a large skillet over medium high heat.
4. While the bacon fries, dice or mince the onion and chop up the kale or spinach.
5. When the bacon is close to being crispy, drain most of the bacon fat out of the skillet and add the onion. Fry for 8 minutes over medium heat, stirring occasionally, until the onion is starting to brown.
6. Add the kale or spinach and sauté for about 2 minutes, or until wilted.
7. Add the wine, and continue to cook until the liquid evaporates (another 3-4 minutes).
8. Let the bacon and veggies cool down for about 15 minutes (you can spread them out on a plate to speed up this step).
9. Beat the eggs and coconut milk in a large bowl, adding salt and pepper (about ¼ teaspoon of salt).
10. Whisk the bacon and veggies into the eggs until they are well suspended in the egg mixture.
11. Grease an 8 glass dish or a pie pan with coconut oil or cooking spray, and pour in the egg mixture.
12. Bake for 35-45 minutes, or until the center has solidified. Remove the quiche from the oven and let it sit for about 15 minutes so that the eggs set.
13. Dig in!