Breakfast & Brunchbellyfull
Hash Brown-Crusted Quiche with Bacon and Kale
Regular quiche gets a major facelift with a crispy hash brown crust, bacon, and kale. Perfect for breakfast, brunch, or even dinner!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- food processor
- pan
- skillet
- whisk
📝 Preparation Steps
1
Preheat oven to 375 degrees. Coat a 9-inch pie plate with non-stick cooking spray.
2
Place crackers in a food processor and pulse until you have fine crumbs. Transfer to a large bowl along with the hash browns and butter; toss to coat. Season with salt and pepper.
salt and pepper
3
Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake for approximately ⏱️ 25-30 minutes or until golden brown.
4
In the meantime, sauté the bacon in a skillet over medium-high heat for about ⏱️ 2-3 minutes, stirring a few times until crispy. Drain off grease, leaving 1 tablespoon in the pan. Add in onion; sauté for ⏱️ 2 minutes. Add in kale and sauté for ⏱️ 2 minutes more. Season with a dash of salt and pepper. Set aside to cool.
bacon (, diced)6 slicessalt and pepper
5
In the large bowl you used for the hash browns, whisk together the eggs, cream, and cheese. Season with a dash of salt and pepper. Add in the cooked bacon mixture. Mix to combine.
large eggs6salt and pepperbacon (, diced)6 slices
6
Pour mixture on top of the hash brown crust. Bake for approximately ⏱️ 30 minutes or until set. Let cool slightly, cut into wedges and serve.
Nutrition Facts
calories
395 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
374 mg
protein Content
16 g
cholesterol Content
203 mg
carbohydrate Content
20 g
saturated Fat Content
15 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...