Kale & Bacon Quiche with Hash Brown Crust Recipe

This recipe combines the savory flavors of bacon and kale with a crispy hash brown crust for a delicious and satisfying quiche. It can be enjoyed for breakfast, brunch, or dinner.


For the Hash Brown Crust:

  • 3 cups frozen hash browns, thawed and patted dry
  • 3 tablespoons butter, melted and cooled slightly
  • Salt and pepper to taste

For the Filling:

  • ¼ pound bacon, chopped
  • 1 tablespoon olive oil
  • ½ small onion, chopped
  • 2 cups chopped kale
  • 2 garlic cloves, minced
  • 4 large eggs
  • 1 cup milk (whole milk or skim milk)
  • 1 cup shredded Gruyere cheese
  • Salt and pepper to taste


Make the Hash Brown Crust:

  • Preheat your oven to 375°F (190°C). In a large bowl, combine the thawed and dried hash browns with the melted butter. Season with salt and pepper to taste.
  • Press the hash brown mixture evenly into the bottom and sides of a 9-inch pie dish.
  • Use your fingers or a spoon to form a compact crust. Prick the bottom of the crust a few times with a fork.
  • Bake the empty crust for 15-20 minutes, or until golden brown and slightly firm. Remove from the oven and let cool slightly.

Cook the Filling:

  • While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Drain the bacon grease on a paper towel-lined plate.
  • Heat the olive oil in the same skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
  • Add the kale to the skillet with the onions. Season with salt and pepper. Sauté for 4-5 minutes, or until the kale is wilted and tender. Stir in the minced garlic and cook for an additional 30 seconds.
  • Remove the pan from heat and let the mixture cool slightly.

Assemble the Quiche:

  • In a large bowl, whisk together the eggs and milk. Stir in the shredded Gruyere cheese, cooked bacon, and cooled kale mixture. Season with salt and pepper to taste.
  • Pour the egg mixture over the pre-baked hash brown crust.
  • Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden brown. A knife inserted near the center should come out clean.

Let the quiche cool for at least 10 minutes before slicing and serving.


  • For a richer flavor, you can use heavy cream instead of milk in the filling.
  • You can add other vegetables to the quiche, such as chopped mushrooms, spinach, or bell peppers.
  • If you don’t have Gruyere cheese, you can substitute it with another shredded cheese, such as cheddar or Swiss.
  • Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy your delicious Kale & Bacon Quiche with Hash Brown Crust!


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