Kale and Goat Cheese Quiche

Quiche is not something I have a lot of experience making. For some reason I always thought it was really hard to make. In actuality, if you cheat just a little bit with store-bought crust, a quiche is one of the easiest things to make. The possibilities of the filling are practically endless. For this recipe, I decided to use thick cut bacon, kale and goat cheese.

A few Saturdays ago, I was wide awake and Kellan and Ryan were sound asleep. I decided to take that moment to go down to the kitchen, turn on my Mad Men pandora station and make my family a quiche. It was the first time I attempted one. And despite not knowing exactly what I was doing in the begining, it was one of the most relaxing mornings in a while.

As I hummed along to the crooning of Dean Martin and Frank Sinatra, I scoured my refrigerator for ingredients to add to my quiche. I had some thick cut bacon, some curly kale and some herb and garlic goat cheese. Those are three of my favorite things so I knew they would be great together.

After cooking the bacon, the quiche came together very quickly. I layered the ingredients in the pie crust, poured the eggs over the top and popped it in the oven. 45 minutes later it was done, my boys were awake and we were ready to start our day with a freshly baked, scrumptious quiche. What a way to start a weekend!

Kale and Goat Cheese Quiche Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 1 pre-made 9 inch pie crust
  • 5 slices thick cut bacon
  • 3 cups chopped fresh kale
  • 4 ounces herb and garlic goat cheese
  • 6 eggs
  • 3/4 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper



Preheat oven to 375 degrees. Fit your pre-made pie crust to a 9-inch pan.


Cook bacon in a skillet over medium heat. Once browned, add in the kale. Cook until kale becomes wilted, about 5 minutes.


Layer the bacon and kale on the pie crust. Crumble the goat cheese over the top.


Whisk together eggs, heavy cream, salt and pepper. Pour over the filling.


Bake in the preheated oven for 40 - 50 minutes or until the mixture is set and the crust has browned. Slice and serve.



Leave a Comment

  • Reply
    Rebecca Mongrain
    March 4, 2013 at 2:08 pm

    This looks delicious and I may just make it without the crust and call it a frittata! See how sneaky I am ;)

  • Reply
    March 3, 2013 at 9:17 am

    Quiche is my go back on dish very often – you can basically put anything but the kitchen sink in it, and it will be lovely!

  • Reply
    Cut 'N Clean Greens
    March 1, 2013 at 2:44 pm

    Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

  • Reply
    March 1, 2013 at 11:56 am

    I am pleased for you that you now have quiche at your fingertips for whenever you need/want it. And I don’t happen to think store-bought crust is cheating, I think it’s good sense. The stuff tastes good and I think of making dough as masochism. Excuse me, I have to go put on my hair shirt now.

  • Reply
    March 1, 2013 at 10:02 am

    Drooling over this! (And the crust is not really on my diet, but I don’t think I could resist it.)

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