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.
A really good cheese is essential when making a quiche. It adds so much richness and flavor to the dish.
My Chopped at Home Contest Ingredients:
Grated cheddar cheese
Kale
Oyster crackers
Bacon
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 Recipe
Ingredients:
2 cups oyster crackers
6 tablespoons melted butter
1/2 cup grated cheddar cheese
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 grated cheddar cheese
Directions:
Prepare the crust. Using a food processor, finely grind oyster crackers. To the cracker crumbs add the melted butter and 1/2 cup grated cheddar 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 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.
Cheesy Bacon, Onion and Kale Quiche
Ingredients
- 2 cups oyster crackers
- 6 tablespoons melted butter
- 1/2 cup grated cheddar cheese
- 4 large eggs
- 1 cup half-and-half cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 4 slices bacon chopped
- 1 cup sliced red onions
- Baby kale 8 cups, packed
- 1 cup Sargento® Chef Blends 4 State Cheddar
Instructions
- Prepare the crust. Using a food processor, finely grind oyster crackers. To the cracker crumbs add the melted butter and 1/2 cup grated cheddar 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 grated 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!
