This Cheesy Bacon, Onion and Kale Quiche is something a little unexpected. Bacon and Kale are such a delicious combo. Add to that some cheese, red onion, eggs and an oyster cracker crust and you’ve got a winning combination of flavors. This hearty quiche is perfect for breakfast, lunch or dinner.
Do you watch the show Chopped on The Food Network? I am obsessed with that show and was thrilled when Sargento Cheese asked me to partner with them and take the Chopped at Home Challenge.
As an at-home cook cooking, participating in something like Sargento’s Chopped at Home Contest can be both exciting and wee bit intimidating. I’m always up for a fun challenge though! Are you?
A really good cheese like Sargento® Chef Blends 4 State Cheddar is essential when making a quiche. It adds so much richness and flavor to the dish. Plus, I just really Sargento Shredded Cheese. I add it to anything I can.
My Chopped at Home Contest Ingredients:
Sargento® Chef Blends 4 State Cheddar
My mind immediately went to a kale salad when I saw these ingredients, but I pushed myself to come up something a little different. Cheesy Bacon, Onion and Kale Quiche is what I came up with, and it’s so delicious. I have to give myself a little pat on the back for this one.
Cheesy Bacon, Onion and Kale Quiche
2 cups oyster crackers
6 tablespoons melted butter
1/2 cup Sargento® Chef Blends 4 State Cheddar
4 large eggs
1 cup half-and-half cream
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
4 slices bacon, chopped
1 cup sliced red onions
baby kale (8 cups, packed)
1 cup Sargento® Chef Blends 4 State Cheddar
Prepare the crust. Using a food processor, finely grind oyster crackers. To the cracker crumbs add the melted butter and 1/2 cup Sargento cheese. Mix these ingredients together until smooth. Press mixture into the bottom and up the sides of a pie plate. Store in the refrigerator until ready to use.
Preheat oven to 350°F.
Cook the bacon in a skillet over medium heat, cook until almost crispy, set aside. Pour off all but 1 tbsp fat. Add onions and saute for 3 minutes or until onions are lightly browned. Add kale and saute for 2 minutes or until fully wilted. Remove from the heat.
In a large bowl, beat eggs with cream until uniform, and season with salt, pepper and nutmeg. Add the bacon, onion and kale mixture and stir until combined. Stir in 1 cup Sargento® Chef Blends 4 State Cheddar Cheddar.
Pour mixture into prepared pie shell and spread into an even layer. Use a fork to lightly stir, making sure that liquid is well distributed.
Bake for 30-35 minutes or until filling is set. Let stand 10 min to firm up before serving. Enjoy!
I have only ever eaten kale salad before and am loving how it tastes baked into this quiche. I love that I don’t feel guilty when I am eating this for lunch. The quiche refrigerates and reheats very well, so you can enjoy it for several days.
You can enter your own Sargento Chopped at Home Contest recipe for a chance to win $10,000! Find contest details here. Visit Sargento on Pinterest and brainstorm your own ideas. You can also follow the #ChoppedAtHome contest hashtag for inspiration.
Sargento® Chef Blends 4 State Cheddar is a blend of Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar and Mild California Cheddar cheeses that come together to offer true Cheddar enthusiasts a complex, full range of delicious flavor.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.