Kale Quiche

by Erin

This kale quiche is also packed with bell peppers, onion, breakfast turkey sausage, and lots of cheese!

Kale Quiche - slice on a plate with blueberries.

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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 (typed 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.

I have also made this another time for brunch with friends and one reported that it was the best quiche he’s ever had while proceeding to get seconds. Now that’s a compliment! While normally I would reserve a 9×13 quiche for bigger gatherings, maybe I should have made this quiche bigger for his sake!

Homemade Kale Quiche.

Kale Quiche - slice on a plate with blueberries.


Yield: 6-8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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
  • 4 egg whites, beaten
  • 3 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.
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Source: Adapted from Ingredients, Inc.

Kale Quiche

Post updated 12/22/2022, photo above is the original.

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Kate March 13, 2013 - 8:08 am

be honest, luke inspired this one ;) baby kale?! come on! it is too perfect!

spiffycookie March 13, 2013 - 8:55 am

Hehe, I did think of him when I saw it. And after seeing the picture yesterday of his face covered in kale chip bits it’s like they were made for him.

Hope Cox @ ohmyfoodness March 12, 2013 - 4:09 pm

One of my favorite breakfast foods!

Tracey March 12, 2013 - 10:42 am

Baby kale? I’m not sure I’ve ever seen that in my store but now I want some! I’m trying to incorporate more veggies too, right now I’m in love with sugar snap peas :)

spiffycookie March 12, 2013 - 10:43 am

Oh I love me some sugar snap peas

Anne @The Cooking Campaign March 12, 2013 - 8:18 am

I haven’t tried cooking with Kale yet, but I bet it would be amazing in a quiche!

Hope Cox @ ohmyfoodness March 12, 2013 - 4:10 pm

Kale is awesome steamed…also good tossed in olive oil and toasted (kale chips!!)…another way is chopped up in a green salad with lettuce. yum!


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