Simple but flavorful, sausage and kale quiche is a perfect breakfast or brunch. Or serve it with a salad for an easy dinner. It is savory, filling and delicious.
This quiche has it all. The nutrition of kale, the savory goodness of sausage, plenty of cheese and eggs in a flaky crust.
It is a fabulous hearty brunch option, or makes a great lunch or dinner option with a salad. You can make it ahead and serve it warm or at room temperature.
In fact, you might as well make two while you are at it. One for now and one to freeze for later! I’ll tell you exactly how to do it below!
I have been getting weekly bunches of kale delivered in my CSA boxes. We have been enjoying it in salads like the lemon and chickpea kale salad, we’ve had it in fruity bleu cheese salads, in soups and more.
We have been loving it all, but I want to keep it fresh so we aren’t eating the same kinds of dishes over and over. That helps keep the complaints from the peanut gallery at a minimum.
That is when I remembered this quiche recipe. It has been a few years since I made it and I thought it would be fun to revisit it.
Plus it was a great way to to not burn my husband out on salads! I am so glad we revisited it.
My husband isn’t usually a big fan of breakfast food for dinner. He will tolerate it, but isn’t ever going to request it.
He ate a couple of slices dutifully, but I expected to have the leftovers to myself. I was wrong.
He ate the rest of it himself! I’d say that was an endorsement.
Serving your Quiche
Quiche are normally served warm or at room temperature. So you can make it a bit ahead of time and let it sit for a while.
After the quiche comes out of the oven, it can sit at room temperature for about 2 hours. Any longer than that and it should be covered and refrigerated.
Once it is in the refrigerator it will last for 3-4 days. Any longer than that and it should be frozen either whole or by the slice according to the instructions below.&
Freezing a Quiche for Later
Making two quiche really isn’t much more work than making one. So go ahead and whip up a second while you are at it.
Besides that way you can just fry up a whole pound of sausage and use the whole bunch of kale while you are at it. It’s really better all the way around.
To freeze a whole quiche, either tightly wrap the cooled quiche in plastic wrap or put it in a large freezer bag. Store in the freezer for up to 3-4 months.
To reheat a frozen quiche, remove the bag or plastic wrap and cover the quiche with foil. Bake at 350 F for 30-35 minutes, then let rest for 15 minutes before removing the foil.
You can also freeze individual slices of quiche. Just wrap them individually in plastic wrap or put in freezer containers.
When ready to eat, wrap each slice in foil and bake at 350 F for 15-20 minutes. Alternatively, place the slice on a plate and microwave for a couple of minutes.
Can I use other kinds of cheese in this quiche?
Yes, feel free to experiment with your favorite cheeses. Any good melting cheese should work well.
How do you know when the quiche is done?
The quiche is done when the edges are set but there is a slight Jello like wobble in the center. The middle will continue to cook and set as the quiche cools.
More great savory breakfast ideas
Savory bacon quiche is perfect for brunch or even for dinner. Add a fresh salad and you are in for a perfect meal.
Make a fun Denver omelet roll for your family’s breakfast. It’s a great way to make omelets for the whole family at once!
Or try making sheet pan eggs in a hole. It is a great way to make the classic breakfast in the oven instead of on the stove.
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Sausage and Kale Quiche
- 1 pie crust
- 5 large eggs
- 1 cup milk
- ½ lb Italian sausage hot or sweet, both work great
- 2 cups kale
- ¼ cup diced onion
- ½ cup shredded mozzarella cheese
- 4 oz mushrooms sliced (optional)
- salt and pepper
- ¼ cup grated Parmesan cheese
- Brown the sausage, drain if there is excessive grease.
- Add diced onion and sliced mushrooms (if using) and allow to brown.
- Add kale and cook until it begins to wilt and soften. Season to taste with salt and pepper.
- Turn off heat. In a separate bowl, whisk together the eggs and milk.
- Get crust ready in a deep dish pie plate.
- Stir mozzarella into kale mixture and spread over crust. Pour egg mixture over the kale.
- Bake at 375°F for 30 minutes. Top with Parmesan and continue to bake for another 10-15 minutes. The quiche should be set except for the very center which should still have a slight jiggle.