Everyone needs a good quiche recipe on hand. Why? Well because eggs are one of the most versatile foods that most people will enjoy for breakfast and lunch. Also because quiche can be packed with so many healthy options that really make breakfast, brunch, and casual entertaining a breeze. This Bacon and Kale Quiche is a favorite of mine because it’s loaded with some of my favorites; bacon, kale, red peppers, and smoked gouda cheese. Of course you can swap out ingredients and add in your favorites as you please. For this recipe I am using a frozen pie crust that I purchased from the store but if you’re in the mood to make a pie crust from scratch, then that will work too!
How to make a Bacon and Kale Quiche
Preheat the oven to 350° and remove the pie crust from the freezer. Cook the bacon and place on a paper towel to drain any grease. In a preheated skillet, add in the olive oil. Once the oil is hot add in the kale, red peppers, and garlic powder then cook until they reach your desired tenderness. The red pepper should be tender and the kale should be wilted. Once they are done cooking, transfer to a bowl.
Add the eggs, milk, and cream to a small bowl and using a whisk or electric mixture, beat the eggs and milk until smooth and combined. Season with salt and pepper to taste if desired.
To assemble the quiche in the pie dish; sprinkle a layer of gouda cheese on the bottom, added the veggies, bacon, remaining cheese, and then pour the egg mixture on top. Bake for 40-45 minutes. The center will be a little wobbly so let it sit for 15-20 minutes before slicing.