Vegetables at the Breakfast Table

Kale Mushroom and Bacon Quiche

Red Hook Community Farm CSA shares have a lot going for them: a lot of leafy greens.  This isn’t a bad thing.  Even though my refrigerator was, at times, overflowing with greens this summer, and it was at times difficult trying to think of new ways to use them, it’s hard to tire of their deep flavor and excellent nutritional benefits.  This week greens have made a comeback, and I decided what better way to start off a new season than to start the day off with vegetables from the farm.

{Recipe after the jump.}

Vegetables for breakfast has never really been an American staple.  We’ve traditionally favored heavy meats and heavier carbs.  But when you think about it, is there really a reason why we don’t have more vegetables on our breakfast plates?  I can’t think of one.  Fortunately, this quiche recipe takes care of that.  Now, I know, you’re probably thinking of that bad brunch you had at restaurant what’s-its-name a while back with the bland quiche.  Well, it certainly does not have to be that way.  This one is rich and packed with flavor from the kale, bacon, mushrooms, and cheese.  OK, perhaps bacon, cheese, and eggs does not stray that far from a traditional breakfast, but we’re taking small steps here.

If the dish seems like it may be too heavy for you, feel free to leave out the bacon.  You can even reduce the cheese by half if you like, use low fat milk, substitute half and half for the milk and cream, etc.  Remember, the point of this recipe, as with all recipes, is to give you a starting point – use that flexibility to your advantage if you need to.  So with that in mind, let’s get started. — Adam Gregory

Kale, Mushroom, and Bacon Quiche

Servings: 4-6

Cooking time: around 50 minutes

Kale Mushroom and Bacon Quiche IngredientsIngredients:

  • 1 bunch CSA Kale
  • 10 oz Mushrooms, sliced
  • 1 cup grated Cheddar or cheese of your choice
  • ½ cup Cream
  • ¾ cup Milk
  • ½ large Onion, diced
  • 2 cloves Garlic, minced
  • 3 strips Bacon, sliced into ¼ – ½ inch strips
  • 1 9” pie tin and pie dough
  • salt and pepper to taste


1)    Wash your kale.  Remove the stems and slice the kale into strips around 1 inch wide.  Clean any dirt from the mushrooms and slice into thick slices.  Peel and dice ½ of an onion, and peel and mince two garlic cloves.

2)    Grate around 1 cup of cheese of your choice.  I think a nice cheddar stands up to the flavors in the quiche, but you can use any semi firm cheese that can be grated, such as Monterrey Jack, Gruyere, etc.

3)    Heat 1 tsp of olive oil in a medium saute pan over high heat and cook the mushrooms separately.  Be sure to salt them while cooking so they will release their moisture.  You’ll want to thoroughly cook the mushrooms to remove most of the moisture, as extra moisture in the quiche can throw off the cooking time.

4)    Meanwhile, cook your bacon over medium low heat until crispy.  Reserve the bacon and remove all but around 1 tsp of bacon fat from the pan.

5)    In the same pan in which you’ve cooked the bacon, cook the diced onions over medium low heat to soften.  Add the garlic and cook for another minute.  Add the kale and cook for an additional 6-10 minutes or until wilted and softened.  Season with salt and pepper and remove to a bowl.  Add the cooked mushrooms and bacon, mix, and set aside to cool.

6)    Preheat your oven to 450.

7)    Beat the eggs, milk and cream in a large mixing bowl until combined.  Don’t forget to season the mixture now to avoid a bland quiche.  Set aside

8)    Brush the pie shell with a little extra olive oil.  Spread half the cheese on the bottom of the shell.  Add the somewhat cooled vegetables, and pour enough of the egg and dairy mixture to come to the top of the pie.  Don’t overfill, but add all of the egg-dairy mixture if the pie shell will hold it. Top with the remaining cheese.

9)    Set the quiche on a sheet pan, place in the oven, and bake for 15 minutes at 450.

10)    Turn your oven to 350 and bake for an additional 15-20 minutes until the center of the quiche is mostly set.

11)    Remove the quiche from the oven and let stand at least 10 minutes before serving.  Eat on its own or try having it with some kale chips from a recipe right here at the Collard Courier blog.



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