If you didn't, no fret! You can make this one! And some might argue that this one is better for you than my other recipe. Others would argue the opposite.
Me, I just ask people to stop arguing. Arguing doesn't make the world go round! Quiche does!
Or is that gravity? (I honestly don't know the answer to that one, so for all I know, it could be quiche that makes it go round!)
Anyway, we aren't here to talk about earth's rotation. We are here to discuss this perty little thing.
I sure hope you aren't getting tired of all the kale recipes I have been posting lately. If you don't remember what I'm talking about, I'll share them with you. We've got the Fruit Smoothie with Kale that I posted earlier this week, and we also have the Kale and Broccoli Quinoa, which as I mentioned on Facebook that this is one of the most popular recipes in 2013! I am overwhelmed by how many people are loving this one. Makes me very happy :D
And finally we are here at this Kale and Bacon Quiche. And it most certainly will NOT be my last kale recipe.
For one, I love kale. I mean who doesn't? Also, for B, I have a lot of kale that needs to be used up before it wont taste as lovely anymore. No one wants kale when it doesn't taste lovely. Which is usually when it turns yellow and hard. But that takes a while to get there. Which is nice. Kale is a hearty hardy vegetable. And I commend you kale for being that way. You make everyone happy. Except for those who don't like kale. Which I already covered in this paragraph. That's no-one.
Quiche. One of my favorite breakfasts of all time. I would literally eat it everyday of my life. I don't think I would get tired of eating it. But one thing I do like to do with my quiches, is change them up just slightly when I make them.
Like the last one, I used spinach in it. Hence the name, Spinach Quiche. I know, I'm clever when it comes to naming my dishes. You don't have to tell me. (or you can too!)
And my first Quiche recipe. Well, let's not discuss that name. I just wanted to name it something other than Quiche, and it was true that it was adapted from my mom's recipe. but come on Carla. Be a little bit more clever with names.
But really, even ask Matt. He'll tell you how good I am at coming up with nicknames for things.
Stuffed animals people! Sheesh! Look where your minds are! I'm disappointed in you...
Alright, now that we've all climbed out of the gutter, can we get back to the quiche???
So this one has kale (I know surprise, surprise), and some other veggies like onions, bell pepper, and mushrooms, and of course, it has the mandatory bacon. Bacon and eggs just flow. They go together like peas and carrots. Like peanut butter and jelly. Like bacon and eggs! You pretty much can't have one without the other. And that's all there is to it.
So the rest of the veggies. I know you don't see them in the title, but if we're gonna sit here and name all the veggies in the title, then you may as well name every ingredient in the recipe. And then that's not called a title. Its an ingredient list. I could have called it veggie Quiche with bacon. But the word bacon throws off the "veggie quiche".
Am I really explaining my title to you?
I think I need some coffee.
I'll leave you with the recipe while I go fill my
Oh and one last thing. I made a normal sized quiche plus two little minis (as pictured). This recipe makes enough for either one large quiche (bigger than the normal Pyrex pie dish - which I think is 9"), or one 9" quiche plus a couple mini quiches. If you want just one normal 9" quiche, take out 1 egg and 1/4 cup cream.
What's your breakfast plans for the weekend?
A delicious savory breakfast with healthy kale and a kick of spice that will leave everyone at the table asking for more.
- 5 eggs
- 1 cup heavy cream (or half and half)
- salt and pepper, taste (preferably freshly ground and kosher)
- a pinch ground cinnamon
- freshly ground nutmeg, a couple grinds (or pinch of already ground)
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup diced red onion
- 3 Tbsp diced red bell pepper
- 3 pieces of bacon, cooked and diced
- 1 cup Kale, washed, stems removed and ripped or cut into small, bite sized pieces
- 2 cups cheese, variety of choice (I used cheddar and Parmesan), plus extra for garnish before baking
- 1 recipe savory pie crust, or store bought pie crust
- Preheat oven to 350F/180C.
- In a large bowl, crack in the eggs, pour in cream and add spices. Whisk together until combined well, and add all remaining ingredients, reserving some cheese for the top of the quiche before baking.
- In a pie pan, already lined with pie crust (and pre-baked, or rested in the freezer for 30 minutes), pour in the egg mixture, top with more cheese, and bake in preheated oven for 45 min to 1 hour, until golden brown on top and when poked with a toothpick (in middle), no egg comes with toothpick when taken out.
- Let cool slightly, and serve warm.