This cheesy quiche with red potato crust is filled with breakfast staples like maple bacon and cheddar cheese and sneaky veggies like kale and mushroom. The flavor is off the charts and you'll turn to it again and again. Originally published in April 2015. Last Updated May 2021.
When I first made this bacon & kale quiche a few years back, it was an experiment in how much I could fit into a pie pan. After a few trials, the result was a thick, buttery pie crust piled high with tender veggies and sweet, smoky maple bacon wrapped inside a cheesy creamy quiche filling. And to top it all off (literally), a crispy red potato slices. Truly a treat for the senses and every one of your taste buds. Sound good? I think so, too. Let's get into all the goodness.
If you like unique quiche recipes, try these, too!
Kale Bacon Mushroom Quiche Ingredients
This loaded brunch quiche has three basic components: the all-butter crust--which is the literal foundation of everything, the egg filling with maple bacon, cheese, and lots of veggies, and the crispy red potato topping. Here's the full ingredient list.
- Baby Bella Mushrooms
- Cheddar Cheese
- Garlic Powder
- Green Onions
- Maple Bacon
- Red Potatoes
- Sea Salt & Black Pepper
This monster quiche, which is as big and full of secrets as Regina George's hair, is a great all-in-one dish that is perfect for serving at a brunch. And I must admit that I eat this mushroom bacon quiche for lunch or dinner, too. It's just that good and is right on time for Easter entertaining.
All-Butter Crust Recipe for Quiche
I am partial to all-butter crust for quiches, pies, tarts--you name it! It's quite easy to make a butter crust, which is part of why I gravitate toward them. And, of course, they come out flaky and buttery every single time. Here are helpful tips for making my all-butter quiche crust.
- For the best results with any pie crust, everything should be as cold as possible, from the equipment to the ingredients. That's how you get those pockets of butter which lead to flaky crust. I stash my butter, water, food processor blade, and bowl in the freezer for a little bit before I start making quiche crust. Better yet, freeze the butter ahead of time.
- Flour everything when rolling out the dough for the crust. This includes the surface you're working on, the rolling pin, and your hands.
- If you use a food processor to make your pie crust, pulse with caution. Don't over mix your dough in order to avoid a tough, rubbery outcome.
- Make your crust in batches of twos or even threes. That way, you'll that you always have some on hand. Just double or triple the recipe exactly.
- This flaky quiche crust freezes well, by the way. To freeze homemade pie crust, roll out the dough to your desired diameter and thickness then wrap it in two to three layers of plastic wrap or foil. Place it in a zipper seal freezer bag and store near the back of your freezer so that warm air isn't regularly hitting it when you open the door. Keeps for up to three months this way!
What to Serve with Quiche
This cheesy bacon quiche is a well-rounded brunch meal all by itself with veggies, protein, and more. But if you're building an at-home weekend brunch menu, here's what I would add to the mix. Everybody will be full and happy after this lineup.
- Apple Praline Biscuit Casserole
- Blueberry Pancakes for a Crowd
- Fluffy Buttermilk Biscuits
- Orange Lavender Mimosas
- Smoky Breakfast Taters
I hope you and your family dig into this bacon and kale quiche recipe together very soon. It's a winner. And sharing is caring so make sure you pin this recipe on Pinterest. Thanks for reading!
How to Make Quiche with Red Potato Top Crust
Bacon Kale Quiche with Red Potato Top Crust
For the Bacon and Kale Quiche Filling
- 6 large eggs
- 1 ½ cups milk
- ⅛ cup flour
- 2 stalks kale stemmed and chopped
- 3 baby bella mushrooms sliced
- 3 green onions chopped
- 6 slices maple bacon cooked and chopped
- 1 cup cheddar cheese shredded
- sea salt to taste
- black pepper to taste
- 1 medium red potato thinly sliced
- ½ teaspoon garlic powder
For the All-Butter Crust
- 2 ½ cups flour
- 1 cup plus two tablespoons cold butter
- 2 tablespoons cold water
- ⅓ teaspoon sea salt
- Start by making the quiche crust. In a food processor, pulse flour, sea salt, and butter until the mixture resembles a coarse sand.
- Add water, one tablespoon at a time and pulse until dough forms. Add a bit more water, if necessary.
- Form dough into a ball then flatten into a disc. Wrap in plastic wrap or place in a ziplock bag and seal. Refrigerate for at least 30 minutes.
- Meanwhile, preheat oven to 350 degrees Farenheit. Cook bacon in a pan or skillet until crisp. Set aside on paper towels to drain and cool. Chop when cooled. (Other ingredients, such as onions and potato can also be prepped during this time.)
- While bacon cools, beat eggs then whisk in milk, flour, sea salt, black pepper, and garlic powder. Mix in shredded cheese, green onions.
- Unwrap and roll out dough then gently press into pan.
- Arrange mushrooms on top of crust then add kale on top of mushrooms. Chop bacon and add over top.
- Pour egg mixture into crust. Crimp crust then arrange red potato slices around the perimeter.
- Place pan in oven and bake for one hour, or until egg is set and not runny. Should be slightly springy to touch but not overly jiggly. Let cool slightly before serving.
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