This recipe combines the savory flavors of bacon and kale with a crispy hash brown crust for a delicious and satisfying quiche. It can be enjoyed for breakfast, brunch, or dinner.
Ingredients:
For the Hash Brown Crust:
- 3 cups frozen hash browns, thawed and patted dry
- 3 tablespoons butter, melted and cooled slightly
- Salt and pepper to taste
For the Filling:
- ¼ pound bacon, chopped
- 1 tablespoon olive oil
- ½ small onion, chopped
- 2 cups chopped kale
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup milk (whole milk or skim milk)
- 1 cup shredded Gruyere cheese
- Salt and pepper to taste
Instructions:
Make the Hash Brown Crust:
- Preheat your oven to 375°F (190°C). In a large bowl, combine the thawed and dried hash browns with the melted butter. Season with salt and pepper to taste.
- Press the hash brown mixture evenly into the bottom and sides of a 9-inch pie dish.
- Use your fingers or a spoon to form a compact crust. Prick the bottom of the crust a few times with a fork.
- Bake the empty crust for 15-20 minutes, or until golden brown and slightly firm. Remove from the oven and let cool slightly.
Cook the Filling:
- While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Drain the bacon grease on a paper towel-lined plate.
- Heat the olive oil in the same skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add the kale to the skillet with the onions. Season with salt and pepper. Sauté for 4-5 minutes, or until the kale is wilted and tender. Stir in the minced garlic and cook for an additional 30 seconds.
- Remove the pan from heat and let the mixture cool slightly.
Assemble the Quiche:
- In a large bowl, whisk together the eggs and milk. Stir in the shredded Gruyere cheese, cooked bacon, and cooled kale mixture. Season with salt and pepper to taste.
- Pour the egg mixture over the pre-baked hash brown crust.
- Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
Let the quiche cool for at least 10 minutes before slicing and serving.
Tips:
- For a richer flavor, you can use heavy cream instead of milk in the filling.
- You can add other vegetables to the quiche, such as chopped mushrooms, spinach, or bell peppers.
- If you don’t have Gruyere cheese, you can substitute it with another shredded cheese, such as cheddar or Swiss.
- Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Enjoy your delicious Kale & Bacon Quiche with Hash Brown Crust!
