Easy Kale Quiche

Kale and bacon quiche (click through for recipe) 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. 

Or you can just use bacon. Whatever. Follow your heart on this one.

Kale and bacon quiche (click through for recipe)But whatever you do, I highly recommend making this quiche. It’s delicious. And you might be surprised by what I used for the crusts. 🙂

Best quiche recipeEasy Kale Quiche, makes one.

6 eggs
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.

Best kale recipesIn a large bowl, whisk together the eggs, sour cream, and ricotta cheese. Stir in the facon and veggies. Add half of the grated cheese and season with salt and pepper.

Quiche crust alternativeWhy 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.

Super easy and delicious quiche recipeFill 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. 

Kale and bacon quiche (click through for recipe) Serve along with some fresh fruit for a brunch/lunch, or add a salad for dinner. 

Kale and bacon quiche (click through for recipe) Enjoy this quiche! And feel free to change up the veggies for whatever you have on hand. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • Hey guys! I love this recipe, can’t wait to try. I wonder if you guys can create a “print button” that way it would be easy to print out just the recipe and not all the pics?

  • O.k. so this looks delish and can’t wait to try it out for the fam…

  • This looks awesome! Quiche is one of my favourites. I use puff pastry for it, and love it with bacon, mushroom, capsicum, onion and cheese. Never thought to try it with kale though, and this sounds quite interesting 🙂

  • Love how the quiche is rustic looking! Def going to try this one this weekend? This looks like it would definitely be a “boyfriend” approved recipe 😉

  • Wow, I’ve never heard of facon before… Such a lovely way to use up kale! And I love my quiche with a bit of jiggle 😀 x

  • For some reason the word facon made me laugh.

    This quiche looks delicious!

  • I just saw so much kale at the farmer’s market, so thank you. And I’ve been wanting to try my hand at a quiche forever and your crescent rolls crust has pushed me over the edge, so thank you again!! 🙂 Happy Summer!

  • Definitely going to try this on my guests coming this weekend. Yum!

  • this sounds reaaally, really good. thanks for sharing!
    xo, cheyenne

  • I am mesmerised that you have fresh kale available in the middle of summer?? :0
    here in Europe that’s a real winter vegetable, impossible almost to find before autumn. Will have to postpone this quiche until winter!

  • This looks amazing and I have never thought to a)put kale in a quiche or b)use crescent rolls for the crust. Pinning this for a future meal.

  • I love all the kale recipes you’ve been posting (including the kale pizza one). I am definitely going to try this quiche recipe this weekend. Sometimes I substitute bacon for diced ham and throw in tomatoes too (although you have to squeeze the water out so it doesn’t get soggy).

    -Chanelle :: thekimchronicles.com

  • Our “facon” is coconut bacon! You can google recipes. I prefer it over morning star, since I know what is going in to it! And soy free!

  • How brilliant! I’m always scared of making crust. I’m never scared of crescent rolls.

  • I usually make quiche with spinach, but you may have convinced me to give kale a try! I’ve been looking for a good recipe to put kale in. My kale chips didn’t turn out great, haha. Thanks!

  • YES! A fully vegan quiche would be awful, but I think a dairy-free one could (maybe) be possible!

  • quiche is a total staple in my house and i have to make it once weekly. being a vegetarian (and facon lover), i cannot believe i’ve never put facon bits in mine! thanks for the idea, it’ll be used wisely. 🙂

  • Wow, does this look SO yummy!! I’m so bookmarking this and am totally going to make it. Yum, yum!!!

  • Thanks for sharing. It looks really good, but I just had a look at the Morningstar website to see what was in the facon as I don’t believe you can buy it in Denmark where I live. I was a bit worried when I discovered that it contained over 40 different ingredients. I think I would go for the old fashioned streaky bacon instead or leave it out. What do you think? If eating vegetarian means loads of artificial additives, is it worth it then? Then again, I’m Danish. We’re all raised on bacon and Lurpak butter 🙂
    Best wishes, Lisa
    http://www.creagirl.com

  • I’ve always hated quiche but this recipe actually looks really good! I might just have to give it a try 🙂

    www.theeinternationalist.blogspot.co.uk
    The Internationalist

  • I like quiche and I like kale. This is perfect!

  • Yes, you can certainly use bacon instead. Here in the USA the majority of the meats sold at supermarkets tends to come from factory farms. I don’t like to support of the practices of these types of business and that’s a big reason why I choose to eat a mostly vegetarian diet. But I have a feeling things are not the same in Denmark so I highly recommend you do whatever is best for you. 🙂

    -Emma

  • I’ve never made a quiche like this but it looks really good! Can’t wait to try it out! 🙂

    http://everydayingrace.blogspot.ca/

  • This looks delicious! I’m trying to incorporate more kale into my diet and have to admit I’m a sucker for quiche. Never tried using Crescent Rolls as the crust so can’t wait to try this!

  • This looks delicious!! I loooveeeee kale!!

    ~Catherine

    www.merrykittyy.com

  • Ha, I love this! I wouldn’t have thought of using crescent rolls for the quiche crust. I love kale and quiche, so I can’t wait to try this!

  • Sounds challenging! Let me ask you this, can it include eggs?

    -Emma

  • Any interest in creating a recipe for a dairy-free quiche (that is actually good)? I would love to find a recipe like that!

  • Holy Cow, I love quiche. I can’t wait to try it. Clever crust btw. Thanks Emma you guys are great!

  • Yay! Thanks for another awesome vegetarian-friendly recipe! I’ve yet to venture into making quiche, but now I have to! :] // http://www.itscarmen.com ☼

  • This looks amazing! What a great recipe! Love the blueberries on the side too! 🙂

    http://sometimesgracefully.com

  • What a great idea to make a quiche like this! It looks amazing!

  • Facon for life! (Unless I’m eating straight bacon as a side or on a sandwich, that is).

    xoxo
    Taylor

  • Ohhh I love quiche! I’m going to have to give this a try. BTW- Pillsbury makes crescent roll dough without the seams! My mind was blown when I discovered this.

  • Yes, I used Morningstar Bacon Strips. I just chop them up into little bits.

    -Emma

  • Yep. I love the Morningstar Bacon Strips but they are honestly the only ones I’ve ever tried (as they are the only ones I can find in my area). I imagine there are other great options as well. Good to know that I should avoid Lightlife. Thanks for the tip. 🙂

    -Emma

  • Did you use Morningstar bacon strips for the facon? I’ve seen people use fake bacon bits in salads before, is this similiar?

  • This sounds great! Love kale and had ‘Facon’ in my fried breakfast this morning (British thing) 🙂 …definitely giving this a go but may stick to shortcrust.

  • This is great – I’m new to the Kale bandwagon, so this’ll be a great recipe to try – thanks!

    Rxx

    www.peppermintdolly.wordpress.com

  • Morningstar Bacon Strips are the best! They even have fatty white strips in them. Delicious. I can see you used Morningstar in your recipe. The Lightlife Smart Bacon is super gross. Dont’ even. 🙂

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