Go Back

The Organic Kitchen Spinach and Kale Quiche with Four Crust Options

A delicious quiche that makes a wonderful breakfast, lunch or dinner

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, easy brunch recipe, gluten-free recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Linda Spiker


  • 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


  1. Thaw pie crust.
  2. Preheat oven to 375 and place rack in center of oven.
  3. Begin cooking bacon.
  4. While bacon cooks, whisk together eggs, cream, a couple pinches of sea salt and a few turns of pepper.
  5. Then chop greens and onion. Shred cheese.
  6. When bacon is almost done cooking, add shallots to pan and sauté for five minutes, removing bacon as it's done cooking.
  7. Set bacon and shallots on paper towels to absorb fat. Whisk onions, bacon, greens and cheese into egg and cream mixture.
  8. 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.
  9. Allow to cool till just warm, serve.