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Bacon Kale Quiche with Red Potato Top Crust

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

Course Breakfast, Brunch
Cuisine American
Keyword breakfast recipe with hidden veggies, how to use maple bacon, loaded bacon veggie quiche, loaded quiche recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 583 kcal
Author Jazzmine from Dash of Jazz


For the Bacon and Kale Quiche Filling

  • 6 large eggs
  • 1 ½ cups milk
  • 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
  • teaspoon sea salt


  1. Start by making the quiche crust. In a food processor, pulse flour, sea salt, and butter until the mixture resembles a coarse sand.

  2. Add water, one tablespoon at a time and pulse until dough forms. Add a bit more water, if necessary.

  3. 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.

  4. 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.)

  5. While bacon cools, beat eggs then whisk in milk, flour, sea salt, black pepper, and garlic powder. Mix in shredded cheese, green onions.

  6. Unwrap and roll out dough then gently press into pan.

  7. Arrange mushrooms on top of crust then add kale on top of mushrooms. Chop bacon and add over top.

  8. Pour egg mixture into crust. Crimp crust then arrange red potato slices around the perimeter.

  9. 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.

Nutrition Facts
Bacon Kale Quiche with Red Potato Top Crust
Amount Per Serving
Calories 583 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 153mg51%
Sodium 640mg28%
Potassium 448mg13%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 2885IU58%
Vitamin C 20mg24%
Calcium 216mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.