Enjoy the PERFECT breakfast with this delightfully creamy, fluffy and delicious kale quiche recipe!
Make it for the girls at your next weekend brunch, or at the beginning of the week for delicious meal prep! It’s easy, it’s satiating, and it’s certainly addicting. Plus, you can customize it to suit your dietary needs…
Looking for quiche recipes? Make this a low carb breakfast by upping the veggies! Are low carb recipes your jam? Use my incredibly flakey almond flour crust for a luscious low carb lunch ideas that’s ridiculously craveable!
No matter how you make it, this kale quiche recipe is a slice of heaven that’ll leave everyone begging for more! Let’s get baking!
Nutritious and filling, this kale quiche recipe will make your entire kitchen smell like comforting breakfast foods. It’s an incredible recipe because it’s:
- Quick to throw together
- Suuuper customizable
- Easy to meal prep
- Great for squeezing in more veggies!
Trust me when I tell you, making this kale quiche recipe is NOT a difficult endeavor. It only takes 20 minutes to throw the ingredients together, then you can relax while it bakes in the oven!
Here’s everything you need to throw this bad boy together:
Pie Cust – Use your favorite pre-bake crust here, either store-bought or homemade!
I always use my own low carb pie crust! Made with almond flour and xanthan gum, it cradles the quiche beautifully. It’s also gluten-free, and wonderfully buttery—the perfect base for your kale quiche recipe!
Cream – The fat in heavy cream is what makes quiche so fluffy and rich. Not to mention, it’s low in carbs, so if you’re watching your carbs, you’re in luck! If you’d like to make this dish a little lighter, swap half the cream for milk.
Cheese – I love mozzarella in this kale quiche recipe — feel free to swap with your favorite variety!
Kale – I love adding kale because it’s one of the most nutrient-dense foods we have. You might know kale for its slightly bitter taste, but cooking the kale in a skillet helps to get rid of any bitterness, plus releases excess liquid!
Tomatoes – I use sun-dried tomatoes for their intense flavorful punch. But if you’re looking to lower the carbs, you can swap out sun-dried tomatoes for fresh ones or cut them out of the recipe entirely.
If you add fresh tomatoes, make sure to use only the flesh! You don’t want to use the liquid-y insides because it’ll water down the quiche.
Tools To Make
You don’t need anything crazy to make this kale quiche recipe, just a few basics:
- Large skillet to cook the sausage and kale
- Medium bowl and a whisk
- 9-inch buttered pie pan.
- Tin foil – Sometimes, pie crusts will burn in the oven. To prevent burning, before baking the quiche, you can use tin foil to make a sleeve around the edges of the pie crust.
If you have leftovers, you can stick quiche in an airtight container in the fridge.
Can You Freeze This?
To freeze baked quiche, allow it to cool first. Then cover it with freezer paper, heavy-duty aluminum foil, or use a freezer bag. Label and freeze! I like to freeze individual slices, as they’re great to reheat from frozen for a pre-portioned healthy breakfast.
When you’re ready to serve, don’t let it thaw before reheating! Preheat an oven to 350 degrees, then bake the frozen quiche until it’s heated through (20-25 minutes).
Meal Prepping Tips
You can store baked quiche in the fridge, or freeze it ahead of time. In addition, you can use this recipe to meal prep a breakfast casserole. Just skip the crust, double the recipe, and use a 9×13 pan to bake in. So easy!
For more convenient serving sizes, adapt the recipe into quiche muffins by going crustless in a muffin pan! It makes an incredible grab-and-go breakfast for busy mornings.
One of the best things about this kale quiche recipe is its flexibility! Here are some healthy recipes for customizing:
Can I Add More Greens?
If you want to experiment with different greens, feel free to add anything you have on hand! Just be sure to cook them (to release their water and up their flavor) before adding them in.
I like to keep the veggie to egg ratio the same, so I suggest substituting instead of adding. Toss in some spinach for the classic spinach quiche, or broccoli for a different texture (broccoli quiche is out of this world!).
Can I Make This Without The Crust?
Sometimes, I don’t want to go through the effort making a pie crust. But that doesn’t mean I can’t have my quiche!
Simply pour this recipe into a pie pan instead of a quiche or tart pan, and cut the bake time in half (the quiche will set in the center when it’s done). Check out my crustless spinach quiche or my crustless quiche lorraine to give you an idea.
Is This Paleo Friendly?
Kale quiche is not paleo friendly because of the heavy cream and cheese.
To make dairy free quiche, remove the heavy cream and cheese from the recipe, and use a paleo pie crust! The end result will still be a delicious blend of egg, sausage, and kale.
Can I Add Bacon?
You can substitute sausage for a different meat of your choice! I personally love bacon, so I’ll sometimes throw it in instead to make bacon quiche. Or if I’m craving extra-extra bacon, I’ll make a bacon crust quiche!
Can I Add Zucchini?
I firmly believe there’s room for zucchini in any recipe, ever. It’s just such a versatile and delicious veggie!
There are several ways to make zucchini quiche. You can grate it before adding it to your egg mix. Or you can slice it thinly. Just be sure to cook it in the skillet. Either way, you’ll get a hearty dose of the wonderful summer squash!
There are a million variations you can make when it comes to healthy quiche! Let these different healthy breakfast combinations tickle your taste buds:
Kale QuichePrint Recipe Pin Recipe
- Prepare 1 pie crust and set (no need to prebake).
- Preheat the oven to 350F.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Once shimmering, add 1 cup sliced leeks and 10 ounces chopped + thick spine removed kale. Cook until kale is wilted and the leeks are translucent (about 10 minutes)
- In a medium bowl, whisk 8 large eggs,1/2 teaspoon hot sauce, 1 1/3 cup heavy cream,1/2 teaspoon salt and 1/4 teaspoon pepper together.
- Add lemon zest, 3 ounces sun dried tomatoes, 1 cup crumbled mozzarella, and (once cooled slightly) the kale and leeks.
- Pour into prepared pie crust.
- Bake for 40-45 minutes, or until it’s cooked all the way through — you’ll know the quiche is done when the edges are brown and the center is completely set.
- Allow the quiche to cool before slicing, and enjoy!
Fans Also Made These Low Carb Recipes:
- Pie Crust - I always use my low carb pie crust for this!
- Burning the crust - Some pie crusts burn easily, to prevent this, create a collar to protect your crust with foil.around the edge of the crust using tin foil.
- To cut some carbs by leaving out sun-dried tomatoes (they add 5.25g carbs per serving)
- Nutritional information is based on 1 slice, if you cut this quiche into 8 slices. And DOES NOT include the crust (this will vary depending on what you use):