Get out your pie tins because today we are making quiche. 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
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.
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