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Kale Quiche

Prep Time 20 minutes
Cook Time 58 minutes
Total Time 1 hour 18 minutes
Servings 8 Slices
Calories 325kcal

Ingredients

  • 1 Pie Crust
  • 2 Tablespoons Olive Oil
  • 10 Ounces Kale chopped + thick spine removed
  • 1 Cup Leek sliced
  • 8 Eggs large
  • 1 1/3 Cup Heavy Cream
  • 1/2 Teaspoon Hot Sauce
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper
  • 1 Zested Lemon
  • 3 Ounces Sun-Dried Tomatoes juliened
  • 1 Cup Mozzarella crumbled

Instructions

  • Prepare pie crust (1) and set (no need to prebake).
  • Preheat the oven to 350 F.
  • Heat olive oil (2 tablespoons) in a large skillet over medium heat.
  • Once shimmering, add sliced leeks (1 cup) and chopped kale (10 Ounces). Cook until kale is wilted and the leeks are translucent (about 10 minutes)
  • In a medium bowl, whisk eggs (8 large in size), hot sauce (1/2 teaspoon), heavy cream (1 1/3 cup), salt (1/2 teaspoon) and pepper (1/4 teaspoon) together.
  • Add lemon zest, sun dried tomatoes (3 Ounces), crumbled mozzarella (1 cup), 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!

Notes

  • 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):

Nutrition

Calories: 325kcal | Total Carbohydrates: 12g | Protein: 13g | Fat: 26g | Sodium: 359mg | Fiber: 2g | Sugar: 5g | Net Carbs: 10g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com