The Organic Kitchen Spinach and Kale Quiche with Four Crust Options
A delicious quiche that makes a wonderful breakfast, lunch or dinner
Servings 8 servings
Ingredients
- 1 frozen pie crust, thawed.
- 10 slices bacon. cooked and chopped
- 2 small shallots, diced
- 6 large eggs
- 1 ½ cups cream
- ½ cup spinach, chopped
- ½ cup kale, chopped
- ¾ cups cheddar cheese
- ¾ cups gruyere cheese
- sea salt
- freshly ground pepper
Instructions
- 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.