Ingredients for Kale Onion And Bacon Quiche
- 1 (9-inch) unbaked pie crust
- 10 ounces kale, chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 large eggs
- 1/2 cup soymilk
- 1/4 cup grated cheddar cheese
- 4 ounces vegan bacon bits
- 1/2 teaspoon liquid smoke (optional)
- salt and pepper to taste
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How to Make Kale Onion And Bacon Quiche
- Preheat oven to 375°F (190°C).
- If using an unbaked pie crust (9-inch), line with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes to prevent a soggy bottom. Remove weights and parchment paper.
- While the crust pre-bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 medium onion, thinly sliced, and 2 cloves garlic, minced. Sauté for 3 minutes until softened.
- Add 10 ounces of kale, chopped, and sauté for another 3-4 minutes until wilted. Season with salt and pepper to taste.
- Let the kale mixture cool slightly.
- In a large bowl, whisk together 4 large eggs, 1/2 cup milk (or plant-based milk for vegan option), 1/4 cup grated cheddar cheese (or nutritional yeast for vegan option), 1 tablespoon all-purpose flour, and 1/2 teaspoon liquid smoke (optional).
- Stir in 4 ounces of cooked bacon, crumbled (or 4 ounces vegan bacon bits).
- Gently combine the cooled kale mixture with the egg mixture.
- Pour the filling into the pre-baked pie crust.
- Bake for 35-45 minutes, or until the quiche is set and golden brown. Let cool for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
17g
Carbs
5g
