Crustless quiche stuffed with kale, bacon and feta makes a satisfying and healthy breakfast, brunch, lunch or dinner.
Breakfast for dinner – brinner, if you will – is always a favorite. If my husband is cooking dinner, he will skew towards the standard scrambled eggs, bacon, hash browns and toast.
Nothing wrong with that (either him cooking, or his food choices)!
If I’m cooking, I lean towards a quiche. Lately I’m partial to a crustless number, filled with some whole grain and my beloved kale. And feta…always feta.
[1]
[2]Speaking of kale, take a look at this little crop, which I’m growing in my front parkway. I have enough for me and some neighbors. (Pro-tip, if you’re going to plant in the front parkway: put a little fence up so dogs on a walk don’t lift their leg on your precious crop!)
This delicious wedge o’ goodness combines the best aspects of breakfast or brunch to make a satisfying dinner – eggs! Bacon! Cheese! Kale and carrots!
And of course there’s nothing wrong with working some vegetables into your brinner.
Crustless quiche stuffed with kale, bacon and feta makes a satisfying and healthy breakfast, brunch, lunch or dinner.
Ingredients
- 6 slices bacon
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bunch kale, washed, stemmed and chopped (I used the kale I’m growing in my front yard!)
- 1 cup day-old cooked brown rice
- 1 cup cooked carrots, chopped (optional; use if you have them, for good color)
- 1/4 cup milk
- 2 tablespoons water
- 6 drops Tabasco (I used Tabasco Habanero)
- 5 eggs
- 1/4 teaspoon freshly grated nutmeg
- Freshly grated pepper
- 1/2 cup crumbled feta cheese (I used Raw Goat Feta from Redwood Hill Farm)
- 1/4 cup shredded Parmesan cheese
- Garnish: Serve with pico de gallo or salsa if you like (I served with a mango-pineapple salsa)
Directions
- Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside.
- Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces.
- In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl.
- In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well.
- In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine.
- Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top.
- Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle.
- Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like.
- This also is wonderful served at room temperature. Offer salsa at the table for those who want it.
- Serves 6.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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If you like main dishes with rice in them…
Try this Spinach Rice Casserole [5], a heritage recipe from my family.
Or this Lower-Fat Cheesy Green Chile Rice [6].
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