Get out your pie tins because today we are making The Organic Kitchen Spinach and Kale Quiche with Four Crust Options. Quiche is so easy to make, I am always surprised to hear people are too intimidated to try it. Making quiche is as simple as whisking together eggs, cream and veggies, and pouring in a pie tin! And there are so many options with quiche, even with the crust. I am going to give you four choices for the crust in the recipe, a traditional pie crust, a gluten free choice, a grain free choice and a crustless version.
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Spinach and Kale Quiche with Four Crust Options:
This quiche is chock full of veggies, namely spinach, kale and shallots. We chop them fairly finely so they are easily mixed throughout the pie.
Bacon gives this quiche that added salty bite. Want even more bacon flavor? Be sure to sauté the onions with the bacon fat! Of course you always have the option to keep this quiche vegetarian.
That is my wonderful Wusthof 8″ Chef’s Knife by the way…I highly recommend it!
I use natural white cheddar and gruyere cheeses and organic heavy cream in this dish. Delicious!
Putting it all together:
Mix all these amazing ingredients together and pour into a traditional pre-made pie crust or make your own. I buy the organic pie crust from Whole Foods Market, Sprouts or Trader Joe’s. Just be sure you don’t buy a crust that uses hydrogenated oils. I offer crustless, gluten free and grain free recipes below.
The Four Crust Options:
You can make this quiche crustless by coating a pie pan generously with butter and pouring quiche ingredients right into the pan. To make a gluten free version, use a gluten free pie crust from the grocery store. I really love the All Butter Gluten Free Crust from Whole Foods market. For a grain free version click here. If you want to go all out and make a crust from scratch, this Perfectly Flaky Crust is melt in your mouth good!
The Recipe: The Organic Kitchen Spinach and Kale Quiche with Four Crust Options
A delicious quiche that makes a wonderful breakfast, lunch or dinner
- 1 frozen pie crust, thawed.
- 10 slices bacon. cooked and chopped
- 2 small shallots, diced
- 6 large eggs
- 1 1/2 cups cream
- 1/2 cup spinach, chopped
- 1/2 cup kale, chopped
- 3/4 cups cheddar cheese
- 3/4 cups gruyere cheese
- sea salt
- freshly ground pepper
Thaw pie crust.
Preheat oven to 375 and place rack in center of oven.
Begin cooking bacon.
While bacon cooks, whisk together eggs, cream, a couple pinches of sea salt and a few turns of pepper.
Then chop greens and onion. Shred cheese.
When bacon is almost done cooking, add shallots to pan and sauté for five minutes, removing bacon as it's done cooking.
Set bacon and shallots on paper towels to absorb fat. Whisk onions, bacon, greens and cheese into egg and cream mixture.
Pour into pie crust of your choice. Bake for 40-45 minutes. I usually place pie tin on cookie sheet just in case quiche spills over the sides as it cooks.
Allow to cool till just warm, serve.
MAY I PLEASE ASK A FAVOR?
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I love quiche! This looks delicious! Thank you!
You are welcome! I hope you make it:)
How many calories are in this per serving? And what si the serving size?
Hi Amanda, I have never counted the calories in this but do know with eggs, cream and cheese, it won’t be low!Thanks for your question:)
This was absolutely amazing! Big hit at my moms group brunch this morning- I loved it so much I’m making another for my family right now 🙂 xo
Yay! So happy to hear it!
This looks so good! I might make this with leeks that I have in the fridge, just a bit of beet greens that need to find a home too and the remnants of some creamy havarti. Thank you for sharing!!
Thanks Tiffany and yum! That sounds delicious!
Just stumbled across your website and looking forward to making this for dinner tonight! Will let you know how it goes 🙂
I had to cook mine for over an hour.
It was good. We used half the bacon and next time I will not use as many shallots.
It was way too much ingredients/filling for my store bought organic 7oz pie shell. I’m planning to put the rest in ramekins.
Oh interesting. As you can see in the photos it fit in mine 9″ pie crust. I hope the ramikins worked out well.
The grain free crust recipe link does not take you to a recipe. It says it is not found 🙁
Thanks for telling me. I linked to another one.