Kale Quiche

When I saw baby kale at my grocery store right next to the baby spinach I could not resist. Especially since I am making efforts to incorporate more vegetables into my diet (said while I munch on baby carrots). And what better time to add more greens than right before St. Patrick’s Day? With breakfast being the most important meal of the day I decided to start there by making a quiche with the baby kale. This quiche would’ve been even healthier if made crustless, but the crust is my favorite part of a quiche! I would not have been satisfied without it’s presence.

Kale Quiche


Serves 6


9-inch refrigerated pie crust, uncooked

1 Tbsp olive oil oil

1/4 cup diced white onion

2 cups fresh baby kale (or regular kale torn from the stems)

1/2 large red bell pepper, diced

1 turkey breakfast sausage, cooked and diced

3 egg whites, beaten

2 eggs

1-1/2 cups shredded Mozzarella cheese

3/4 cup shredded sharp Cheddar cheese

1/2 cup shredded Parmesan cheese

4 tsp ground black pepper


  1. Preheat oven to 350. Fit pie crust into a 9-inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onion, kale and red bell pepper; cook, stirring occasionally, until kale is wilted and onion and pepper is softened. Stir in sausage. Let mixture cool slightly.
  3. In a large bowl, combine eggs, cheese and pepper. Add kale mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Source: Adapted from Ingredients, Inc.


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