Bacon Kale Quiche with Red Potato Top Crust

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: servings

Calories: 583kcal

Author: Jazzmine Woodard

A next-level cross between a breakfast casserole and a quiche made with eggs, crumbled maple bacon, potatoes, cheese, and even hidden veggies--all in a buttery, flaky crust

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Ingredients

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

Instructions

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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