I gotta come clean with you guys about this quiche. Yes, it’s loaded with lots of kale, and it’s awesome. But also, you see those tiny brown specks? Those aren’t quiche freckles. Those are facon bits. No, that’s not a typo. I said facon, not bacon.
Not into that, you can use bacon. That’s cool. But if you’ve never tried facon, you really should give it a go. We eat it at our house all the time. It doesn’t really look like bacon, and the texture is not the same either.
But it tastes awesome. And if you chop it up into small bits (facon bits), you can add it to risotto, quiche, salads, etc. .
Related: 50+ Healthy Breakfast Ideas
6-7 facon strips, cooked and chopped
2 cups chopped kale
1 small onion
5 cloves of garlic
1-2 tablespoons olive oil
1 cup sour cream
1 cup ricotta cheese
5 ounces (about 1 cup) grated cheese (I used Fontina)
salt + pepper
1 package crescent rolls
First cook your facon and chop it up into small bits. Set aside.
Dice up the onion. Mince the garlic. Remove the veins from the kale and chop up well. In a skillet, heat the olive oil over medium heat and cook the onion for 1-2 minutes until it begins to soften.
Add the garlic and kale and cook for 2-3 more minutes until the kale becomes bright green and just begins to wilt. Remove from heat.
Why yes, this is the laziest quiche crust you’ll ever see. It’s pretty tasty, though, so you should totally give this a try if you never have before. Butter or spray your baking dish with nonstick cooking spray.
Roll out the crescent rolls, pinching the edges of each together so it’s one long rectangle of dough. Place it in the baking dish and trim off any excess edges. You can also use puff pastry sheets as well. Both are great and make baking a quiche super easy.
Fill the unbaked crust with the quiche filling, and top with the remaining cheese. Bake at 375°F for 40-45 minutes until the edges begin to brown and the center has a slight jiggle but seems solid. Allow to cool for 10-15 minutes before slicing into the quiche.