Breakfast for dinner? Oh yeah…we’re living wild and crazy here! I’m talking quiche.
I love heading to my local farmers’ market on Saturdays and usually arrive back home with a collection of the season’s freshest along with ideas as to what I might create. Recently I came home with 4 dozen eggs and soon realized I already had 4 dozen eggs, therefore, quiche was my solution. It’s a quick and tasty meal And it would use up some of my surplus of eggs. This is a relatively easy recipe but does have several steps, so I’ve ranked it as easy-medium.
Quiche is our Christmas Eve dinner tradition, except for about 2 years when everybody wanted homemade burgers and fries, but back to quiche… We tend to play around with the recipe quite a bit, replacing the kale with spinach or replacing the bacon with a bigger veggie combination, but here you will find one of our favorites.
Bacon and Kale Quiche with Hash Brown Crust
A fresh breakfast or dinner.
- For Crust:
- coconut oil or ghee *
- 3 small red potatoes (washed and shredded)
- 1-2 cloves garlic (crushed)
- 1/2 white onion (peeled and shredded)
- 1 egg *
- 1/4 teaspoon salt *
- dash of pepper For Filling:
- 3 strips of bacon (quartered and sliced) *
- 3 kales leaves (washed, de-stemmed and chopped)
- 1-2 teaspoons of Dijon mustard
- 9 eggs *
- 1/8 Cup raw “milk” *
- 1/4 teaspoon salt *
- dash of pepper
- Gather and prepare your ingredients for use. Preheat your oven to 375 and adjust the rack to the middle position. Lightly oil the bottom and sides of 9 inch pie dish.
- Start your potato crust by stirring together shredded potatoes, crushed garlic, 1 egg, 1/4 salt and dash of pepper in a medium bowl. Press potato mixture evenly on the bottom and sides of pie dish being sure to avoid too much in the bend of the dish.
- Bake for 20 minutes. Remove from oven to add the filling.
- While your crust is cooking, start your filling by lightly oiling your skillet (if needed) and cooking your bacon until just done. Stir in the chopped kale, turn off the heat, cover with a lid, and let steam for approximately 2 minutes (until kale wilts slightly changes to darker green). Remove lid and stir in mustard.
- In a separate medium bowl, whisk your remaining eggs, “milk”, salt, and pepper together. Set aside.
- After removing potato crust from oven after 20 minutes, distribute bacon/kale mixture evenly across the bottom of potato crust and then pour in the egg mixture. Return your now filled pie dish to the oven and bake for an additional 20 minutes or until the center is set but slightly soft.
- Notes and Recommendations (See *):
- I use coconut oil from http://www.tropicaltraditions.com but ghee is fine too.
- I cannot eat pork, so I use turkey bacon from http://www.organicprairie.com and add about 1 T of coconut to skillet.
- I use Redmond Real Salt (fine)
- I recommend organic, grass/bug-fed meats and eggs.
- We usually use cashew milk, but dairy, coconut, or nut milk is fine.
- I usually serve this with freshly sliced fruits or veggies like tomatoes, peaches, or watermelon.
I hope you enjoy it! We sure did.