Simple but flavorful, the sausage and kale quiche is a perfect breakfast, brunch or easy dinner.
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.
Now to the original post from 2015:
I have been in the mood for Zopa lately. There is just something about the sausage and kale that just good so good together.
But, when I make soup… I make a big pot. Sometimes it is hard to stop!
I pull out a big pot and start with my intended ingredients. Then I add a little something else.
Maybe a bit of this and some of that. Next thing I know the pot is full. If there is room, I keep adding!
So, I decided to take the flavors I love and make a quiche. There is less room for it to grow! I used hot Italian sausage, but you could use sweet.
Or feel free to use breakfast sausage, that would be good too! Matt went back for thirds, so that is a good sign.
It really hit the spot! It made an excellent dinner, but would be a really nice option for a brunch as well.
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.
- 1 pie crust
- 5 eggs
- 1 cup milk
- 1/2 lb Italian sausage (hot or sweet, both work great)
- 2 cups kale
- 1/4 cup diced onion
- 1/2 cup mozzarella
- 4 oz mushrooms, sliced (optional)
- salt and pepper
- 1/4 cup Parmesan
- 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.
- 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.
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Amount Per Serving: Calories: 306Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 143mgSodium: 506mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 15g
All nutritional information is estimated and will depend on the exact ingredients you use.