Okay, so I can see why ‘kale quiche’ may not sound like one of the most exciting low carb foods…
And I understand that, sometimes, learning more about the foods in your low carb recipes can whet you appetite to get cookin’! So I’ll start out by sharing with you the fact that the word ‘quiche’ comes from the German word for cake, and who doesn’t love cake, right?
If you’re unfamiliar with this pliable and savory classic French Cuisine, grab a large bib to host your soon-to-be salivating taste buds — If quiche wasn’t part of your low carb meal plan before, it WILL be by the end of the day.
Because even people who don’t like eggs often enjoy quiche…
It’s one of those low carb meals, that’s full of eggs and low carb vegetables, but the flavor of these ingredients are masked by the rich and savory flavors of breakfast meats, cream and delicious cheese, leaving you begging for more! This is one of those low carb breakfast ideas that’s sure to shoot right up to the top of your low carb food list of favorites.
Kale quiche is both dreamy and nutritious, plus its an easy way to squeeze in veggies for breakfast. I mean, a person can only eat sooo many omelets, right? Now that you’ve got your bib comfortably in place, let’s dive in!
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How to Make Kale Quiche
Throwing together this kale quiche isn’t difficult, but it sure does taste like a lot of creamy goodness!
Preparing keto breakfasts and low carb lunches means you probably already have most of the ingredients in your cabinet. Adding kale and sun-dried tomatoes to your low carb shopping list won’t do much damage, and after you taste this dreamy, versatile recipe they’re likely to stay there! This kale quiche makes some seriously awesome keto lunches and if you need some new low carb lunch ideas!
All you need is 20-minutes to throw together this tantalizing dish that you’ll enjoy eating alone and be proud to serve to your friends. Now, how often does that happen?!
Here’s what you need to know:
Prepare your pie crust and set it aside.
I use this heavenly tasting low carb pie crust. It cradles this kale quiche oh-so gently, while enhancing all the beautiful flavors inside. This recipe uses almond flour and psyllium husk for a tasty gluten free crust with a slightly wheat-y flavor.
Cook and drain your sausage while the pie crust is cooling.
Break it up into little pieces while it’s cooking. Use spicy sausage for a little extra pizazz, and make sure to cook the sausage all the way through.
Cook the kale in the same pan.
It’ll soften as it soaks up all that rich sausage flavor and the bitterness melts away. I’m telling you this is better than gravy at Sunday morning breakfast! Set it aside on paper towels.
Combine ingredients in a bowl.
Whisk together eggs and cream in a medium bowl, then toss in your salt and pepper. Add other ingredients and combine well. Pour it all into your prepared pie crust and gently place your work of art on the middle rack of a preheated oven.
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Bake your quiche at 350 degrees, just until the edges start to brown, between 40-45 minutes. The center will be completely set. Waiting will be a challenge. but your quiche must cool a bit before you slice it!
Kale Quiche Variations to Consider
To make the kale quiche of your dreams, here are a few variations, swaps, and crust options for you to consider:
1. Low Carb Quiche Crust
This low carb pie crust recipe makes the best low carb quiche crust I’ve tried! It comes out virtually perfect every time and does a fabulous job of balancing out all the delicious flavors of this low carb kale quiche. Pro Tip: Prevent overcooking your crust by creating a sleeve around the edge of it using tin foil.
2. Keto Quiche Bacon Crust
In my very honest opinion, and I think a lot of you will agree with me on this, bacon is like the king of meats. Incorporating bacon into this recipe to make a keto quiche bacon crust literally transcends the numbers on the flavor scale. Use this bacon crust recipe from my keto quiche to marry the sweet and salty meats that make this kale quiche dish so savory.
3. Make it a Crustless Quiche
Eliminating the crust altogether will simplify things and change the cooking time. Use a pie pan instead of a quiche or tart pan and cut the cooking time roughly in half. You’ll know your crustless quiche is done when the center is set, and your tummy is rumbling. Excluding the crust does give you some other options such as using a cupcake pan to make little kale quiche muffins that are great to grab and go in a hurry!
Meal Prep this Quiche as a Low Carb Breakfast Casserole
Low carb meal prep is a dream with this kale quiche recipe!
Make a scrumptious low carb breakfast casserole that you can slice and freeze for meal prep, or serve to satisfy a hungry crowd when you have your favorite company. (Hint, hint….your family around the holidays) Simply, grab a 9×13 pan, double the recipe and skip the crust. Viola!
Not to mention, it tastes so delectable they’ll forget that its good for them!
Kale Quiche Variations
One single characteristic that makes this recipe one of the best low carb breakfasts is its flexibility. Here are some ideas:
- Cut some carbs by swapping out the sun-dried tomatoes for fresh ones, or leave them out altogether.
- Substitute onions for your favorite keto vegetables — low carb broccoli quiche, peppers, whatever you’re craving. Just be sure to gently sauté them first, this helps to balance their aroma and ads a slightly sweeter, more mellow flavor.
- Swap the sausage with your breakfast meat of choice — kale bacon quiche would be delish!
Customize your kale quiche to suit your personal flavor preference.
Kale Quiche Recipe
Adding this kale quiche to your low carb meal plan means you’ll have an ace in the hole when you need something delicious and quick without sacrificing nutrition. These kale quiche flavors will dance across your taste buds like a little slice of heaven, that satisfies your hunger and nourishes your entire body!
Go ahead and add this low carb kale quiche to your weekly menu, you’ll be glad you did!
Kale Quiche
Ingredients
- 1 Pie Crust I use this low carb pie crust
- 1 Lb Italian sausage casings removed, I used spicy
- 5 Ounces Kale chopped, fresh
- 1 Cup Sun-Dried Tomatoes chopped
- 8 Eggs large
- 1 1/3 Cup Heavy Cream
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Cup Mozzarella
Instructions
- Preheat the oven to 350°.
- Prepare your pie crust and set it aside to cool.
- Remove the sausage casings.
- Add sausage to a large skillet and cook over medium heat, breaking it up with the back of a spoon into small pieces as it cooks.
- Once cooked through (no longer any pink), place the sausage on a paper towel lined plate to absorb excess grease.
- Add kale to the skillet and cook until it becomes soft.
- Remove and place on paper towels.
- In a medium bowl, whisk the eggs, heavy cream, salt and pepper together.
- Add sausage, kale, sun-dried tomatoes and mozzarella.
- 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!
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