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 healthy recipes? Make this a healthy breakfast by upping the veggies! Are low carb recipes your jam? Use my incredibly flakey almond flour crust for a luscious low carb breakfast 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 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 ideas 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!
- 1 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
- Prepare your pie crust and set it aside to cool.
- Preheat the oven to 350°.
- 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!
There are a million variations you can make when it comes to healthy quiche! Let these different combinations tickle your taste buds:
- Crustless Broccoli Quiche
- Crustless Asparagus Quiche
- Crustless Mini Quiche
- Low Carb Quiche
- Mushroom Quiche
Hearty and flavorful, kale quiche never ceases to floor me! The ingredients mix so amazingly in this recipe that it has me celebrating every bite! Let me know what you think in the comments below! Enjoyy!