Kale, Bacon, White Cheddar Crustless Quiche

Winter is the season for greens. They can be used so many ways from salads, to soups, to a simple side dish. I had some leftover steamed Kale and thought bacon and a sharp white cheddar cheese would make a lovely quiche. I do love a good crust but I made this one crustless. Great if you want to cut the carbs or go gluten free as I am. I promise you won’t miss the crust and I think you’ll like this better while saving some calories. I used a gluten free flour mix but feel free to use any flour you have on hand. This quiche is perfect for brunch or for a light supper.

Kale, Bacon, White Cheddar Crustless Quiche

8 ounces bacon

½ cup diced onion

1 garlic clove, minced

¼ white wine

1 cup chopped cooked kale

2 tablespoon parmesan

4 large eggs

½ cup half and half

1 ¼ cup milk

1 tablespoon gluten free flour

Generous pinch of salt and freshly ground black pepper

¼ cup chopped, garlic chives

½ cup shredded extra sharp white cheddar cheese

Preheat oven 350⁰

Chop bacon and cook in a medium skillet over medium-high heat until almost crisp; pour excess bacon grease into a dish for another use. Add onion and garlic; sauté for 2-3 minutes over medium-high heat until the onion just starts to soften, add a splash of white wine and scrape up bits stuck to pan. If you don’t have a bottle of wine open you can substitute chicken broth or even in a splash of water. A nice wine will go great with the meal. A piece of quiche, a glass of wine, some great bread… and you can pretend you’re in France for the evening. I drifted off for a moment, now back to cooking. Add the kale, stir and turn off heat.

In a deep dish pie plate sprinkle the parmesan over the bottom of dish. Evenly spread the kale/bacon mixture over the parmesan.

In a large glass measuring cup, whisk eggs until foamy, add half and half, milk, flour salt and pepper to taste; mix well. Pour egg custard gently over the fillings.  Sprinkle garlic chives and cheese over the top.

Place in preheated oven and bake until quiche is just set in the center, 40-50 minutes. Cool on rack for 15 minutes before serving.

Posted in Greens, Herbs | 1 Comment »

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