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bacon tomato and kale quiche

Bacon Tomato and Kale Quiche

A savoury quiche made perfect with the balance of salty bacon, sweet cherry tomatoes and hearty kale. Perfect to make ahead, freeze and eat at a later date.
Course Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Family Food and Travel

Ingredients

  • 2-3 leaves kale deveined, stems removed and roughly chopped
  • 5-6 slices bacon
  • 6 cherry tomatoes thinly slices
  • 1 cup Extra Old Cheddar
  • 1 garlic clove minced.
  • 2 freezer pie crusts
  • 4 large eggs
  • 1.5 cups 2% milk
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350C
  2. In a skillet or frying pan cook bacon until crispy on the edges, remove from pan, cool slightly and pat dry with paper towel, set aside.
  3. In pan with bacon fat place garlic clove and kale and saute until kale is wilted, set aside.
  4. Chop bacon and place in the bottom of pie crusts.
  5. Top bacon with kale and garlic mixture, sprinkle with cheese.
  6. In a small bowl beat eggs and milk, add salt and pepper and pour mixture over the top of the kale and bacon.
  7. Arrange tomato slices on top of the mixture.
  8. Place pie shells on baking sheets and bake in the oven for 25 minutes turning once halfway through.
  9. Quiche is done when the edges of the shell are brown and the egg mixture is firm to the touch.
  10. Serve with salad for the perfect meal.