Kale And Onion Quiche Recipes
QUICHE WITH KALE, TOMATO, AND LEEK
A simple and healthy breakfast! I don't use pie crust, although I'm sure it would be delicious with crust also. I make this on Sunday night, and I'm a little less grumpy getting out of bed on Monday morning knowing I can microwave this for breakfast!
Provided by Katherine
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
- Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
- Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
- Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
Nutrition Facts : Calories 109.6 calories, Carbohydrate 4.1 g, Cholesterol 106.4 mg, Fat 7 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 216.7 mg, Sugar 1.7 g
CHEESY KALE QUICHE
Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!
Provided by ally-gator
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
- Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
- Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 15.4 g, Cholesterol 139.4 mg, Fat 24.8 g, Fiber 1.5 g, Protein 14.3 g, SaturatedFat 11.9 g, Sodium 390.9 mg, Sugar 1.1 g
INSTANT POT CRUSTLESS QUICHE RECIPE
Learn how to make a kale quiche in the Instant Pot! This healthy Instant Pot crustless quiche recipe is quick and easy, with simple ingredients.
Provided by Maya | Wholesome Yum
Categories Breakfast Main Course
Time 1h2m
Number Of Ingredients 13
Steps:
- Use butter to grease a 1.5-quart (1.5-L) casserole dish with a glass lid that fits inside the Instant Pot. Set aside.
- Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes.
Nutrition Facts : Calories 260 kcal, Carbohydrate 7.1 g, Protein 12.3 g, Fat 20.9 g, SaturatedFat 5.3 g, Cholesterol 25.3 mg, Sodium 492.3 mg, Fiber 1.2 g, Sugar 1.6 g, ServingSize 1 serving
KALE AND ONION QUICHE
Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper
Provided by ellie_
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425-degrees F.
- Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
- In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
- In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
- Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
- Bake for 30-40 minutes or until set.
Nutrition Facts : Calories 317.3, Fat 21.8, SaturatedFat 9.5, Cholesterol 123.4, Sodium 463.7, Carbohydrate 21.1, Fiber 1.6, Sugar 1.6, Protein 10.1
KALE , ONION AND "BACON" QUICHE
This recipe is for a vegetarian quiche, but you can easily adapt it to a vegan version, or use meat to make it non-veggie. My whole family loved this, and they don't normally like quiche very much. I served it with a wild & long grain rice cooked with dried cranberries, and some carrots and peas.
Provided by Myra9035
Categories Savory Pies
Time 1h5m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- If pie crust is not pre-baked, use baking beans or weights and pre-bake crust for about 5-10 minutes, then remove from oven.
- Meanwhile, heat olive oil in a large pan over medium heat. Add onion and garlic, and saute 3 minutes. Add kale strips, and saute another 3-4 minutes.
- Season this mixture with salt and pepper. Let cool.
- In a mixing bowl, mix eggs, cheese, milk, flour and liquid smoke, if using. Add imitation bacon bits and stir. Add this mixture to the kale, onion and garlic, and pour everything into the pie crust.
- Place quiche in oven and bake for 35-45 minutes or until set and nicely browned on top.
KALE AND BACON QUICHE
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn't take as long to bake.
- Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.
- Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.
- First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.
- Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!
More about "kale and onion quiche recipes"
ONION, CHEDDAR & KALE QUICHE - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
- Over medium heat, warm up a skillet and add the butter. Once the butter has melted, add the chopped onion and sauté until soft and translucent. Add the cooked onions to a 9" deep dish pie pan.
- In a large bowl, add the eggs, shredded cheddar cheese, heavy cream, and salt. Use a whisk and mix until well combined. Fold in the chopped kale to the egg mixture. Pour the egg mixture over the onions in the pie pan.
- Bake in a preheated 350° F oven for 30 minutes or until the quiche has set in the middle. Allow to cool for about 10-15 minutes before slicing. Serve & enjoy!
TUSCAN KALE AND RED ONION QUICHE | RICARDO
From ricardocuisine.com
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. Form into a disc.
RECIPE: CARAMELIZED ONION & KALE QUICHES WITH FRISéE ...
From blueapron.com
3.9/5 (16.1K)
KALE AND MUSHROOM QUICHE - GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 6 mins
- Place pie pastry into glass or ceramic pie plate. Firmly press bottom and sides into plate and finish the edges of the crust by pressing the tines of a fork against the rim of the crust, or by pursing the edges together between your thumb and forefinger. Refrigerate crust until oven has heated completely. Lay a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10 minutes until set and just starting to brown. Remove crust from oven and set aside to cool
- In a large skillet, heat 1 1/2 teaspoons olive oil over medium heat. When the pan is hot, add mushrooms and sprinkle with 1/4 teaspoon salt and the red pepper flakes. Sauté for 3-5 minutes or until the mushrooms start to give up their liquid Add onions and bundle of thyme. Cook 2-3 minutes, until vegetables are tender, stirring occasionally. Transfer mixture to a small bowl.
BEST KALE, MUSHROOM, FETA & ONION QUICHE - THE LITTLEST CRUMB
From thelittlestcrumb.com
Estimated Reading Time 5 mins
- If using homemade pie dough, prepare it according to the instructions. Roll out the dough and place it in a 9 inch pie dish. Shape the edges. Put it in the fridge for at least 30 minutes before continuing. If using a frozen pie crust, skip to step 4.
- Remove the crust from the fridge. Prick the bottom and sides with a fork. Line the unbaked pie dough with parchment paper and fill the pie with pie weights. Bake for 15 minutes until the edges are slightly brown. Remove from the oven.
- In a large mixing bowl, add the eggs, milk and cream and beat them together with a fork until they are combined.
BACON CHEDDAR KALE QUICHE | GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 5 mins
- Preheat the oven to 375°. Fit the pastry into a pie plate and press the bottom and sides firmly against the dish. Press the edges of the crust with your fingers to form a nice edge or alternately press the tines of a fork along the edge of the crust to form a pretty rim. Prick the bottom of the pastry several times with a fork. Place a piece of parchment paper over the crust and fill with pie weights. Spread the pie weights out evenly and blind bake the crust for 8-12 minutes or until set but not browned. Remove the parchment and pie weights and let the crust cool.
- While the pastry is baking, heat a skillet (with a tight fitting lid) over medium heat. Add the olive oil and stir in the chopped onions. Cook until the onions are softened and slightly translucent. Stir in the chopped kale and stir in the water. Secure the lid and let the kale cook for about 2 minutes or until bright green but slightly wilted. Remove the lid and let the kale mixture cool.
- In a large bowl, combine the eggs, half and half, nutmeg, salt and pepper. Whisk to combine, then stir in the kale, bacon and 1 cup of the cheese. Pour the filling into the pie shell. Sprinkle with remaining cheese.
- Place the pie plate onto a large rimmed baking sheet. Cut a piece of foil about 10" square and rest it over the top of the quiche. Bake the quiche covered for 25 minutes, then remove the foil and continue baking for an additional 18-25 minutes or until set and browned. Remove the quiche from the oven and let rest for 15 minutes before slicing.
GLUTEN-FREE KALE & SPRING ONION QUICHE - DISH BY DISH
From dishbydish.net
Estimated Reading Time 4 mins
- Use a fork to poke holes in the pie crust and bake until it starts turning golden brown (about 15 minutes), then remove from oven
- Meanwhile, heat up 2 tablespoons of vegetable oil in a saucepan over medium-high heat and sauté onions and spring onions until onions turn translucent. Add in kale and then sauté for another 2 minutes, then remove pan from heat.
- In a large bowl, mix eggs, Greek yogurt, milk, salt and black pepper together until you get a homogeneous mixture
KALE QUICHE | THE BLOND COOK
From theblondcook.com
5/5 Estimated Reading Time 2 mins
- In a large skillet heat olive oil over medium heat. Add onions and garlic, cooking until onions are soft and translucent, stirring frequently (about 2 to 3 minutes).
- Add chopped kale, roasted red peppers and mushrooms. Stir and saute until the kale is wilted (about 3 to 4 minutes). Set aside kale mixture.
- Spray a 9 inch pie or tart dish with cooking spray. Carefully unroll pie crust and place in dish, pressing bottom and sides.
KALE AND FETA CRUSTLESS QUICHE - EATING BIRD FOOD
From eatingbirdfood.com
Estimated Reading Time 4 mins
- Coat a large skillet with cooking spray or coconut oil and turn heat to medium-high. Add onion, garlic, mushrooms, kale, dried Italian seasoning, sea salt and pepper.
- Cook mixture, stirring occasionally and adding a tablespoon or two of water if the pan gets too dry, until onions are translucent and kale and mushrooms have wilted.
- In a small bowl, whisk together eggs, egg whites, almond milk and nutmeg. Season with an additional pinch of sea salt and pepper. Spread onion, mushroom and kale mixture on the bottom of prepared quiche dish. Sprinkle on the feta cheese.
MUSHROOM KALE CRUSTLESS QUICHE – IN THE KITCHEN
From strideinthekitchen.uhg.com
- In a large skillet, heat the olive oil to medium heat. Add the mushrooms and kale and cook 10-15 minutes or until kale is wilted and the mushrooms are caramelized. Stir in the garlic and sauté another 30-60 seconds or until fragrant.
- In a large bowl, whisk together the eggs, Greek yogurt or cottage cheese, Dijon, balsamic vinegar, onion powder, garlic powder, salt and black pepper. Transfer the egg mixture to the prepared pie plate or baking dish. Spoon the mushroom kale mixture into the egg mixture and distribute evenly using a fork. Top with the shredded cheddar.
QUINOA & KALE CRUSTLESS QUICHE | FOOD CONFIDENCE
From foodconfidence.com
- Preheat the oven to 350 and prepare a 9″ pie dish with butter or baking spray. Cook quinoa according to package directions. Set aside.
- Slice onion thinly (I used my food processor). Heat the olive oil in a large saute pan on medium heat. Add the sliced onions and slowly cook until they’re soft and browned. This will take about 35 minutes. Once golden brown, remove onions from pan, and place in a large mixing bowl.
- Add the cooked kale, cooked quinoa, garlic, and cheeses to the mixing bowl. Stir the ingredients until evenly distributed.
KALE, ONION, AND MUSHROOM QUICHE - MEG IS WELL
From megiswell.com
- In a large bowl, add two cups almond flour, 1/2 teaspoon salt, and dried or fresh herbs and mix. Add 2/3 cups cold butter (diced) and cut it into the flour using two forks, a pastry cutter, or a potato masher. Keep working until the butter is incorporated into the flour.
- Heat 2 tablespoons of butter in a skillet over medium heat. Once it has melted and is beginning to bubble, add the onions, mushrooms, and garlic. Sauté for 6 to 7 minutes or until the onions are soft and creamy.
KALE AND CHEDDAR QUICHE | THE PERENNIAL PLATE
From theperennialplate.com
Estimated Reading Time 2 mins
EASY KALE QUICHE - A BEAUTIFUL MESS
From abeautifulmess.com
Estimated Reading Time 3 mins
KALE, BACON, AND ONION QUICHE | CIA FOODIES
From ciafoodies.com
KALE/SPINACH QUICHE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BACON, KALE, AND ONION QUICHE – MINCED
From mincedblog.com
HAM AND KALE QUICHE - LAND O' FROST
From landofrost.com
SIMPLE KALE, ONION & SAGE QUICHE | RECIPES, QUICHE RECIPES ...
From pinterest.ca
KALE AND ONION QUICHE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #vegetables #oven #vegetarian #stove-top #dietary #one-dish-meal #brunch #equipment #4-hours-or-less
You'll also love