Quinche with kale and bacon and a crust made of hash browns is an excellent choice for a light breakfast, lunch, or dinner.
For those of you who have been waiting to create one of my restaurant copycat recipes, now is the time to get started because this particular recipe has everything you could possibly need. The kale! “Bacon!” Gruyere cheese! Those delicious hash browns! To reiterate what I just said, everything!
Considering that we were there for brunch, I placed an order for scrambled eggs that were accompanied by pepper jack cheese and fresh local greens, and they were served with mashed potatoes for breakfast. The Kale and Bacon Quiche, which appeared to be so mouthwatering, was ordered by both of my pals, and ever since then, I’ve been itching to learn how to cook it properly at home. That is my interpretation!
Kale that has been sautéed with garlic and topped with smoky bacon and creamy gruyere cheese, then baked in a crust made of hash browns rather than flaky pastry, which is how Hot Chocolate’s version of the dish was created.
It’s a Quiche with a Hash Brown Crust, Filled with Kale and Bacon – Iowa Girl Eats
When I made this at home, I went the gluten-free and easy approach (really, it was that quick) and built a crust of simply seasoned hash browns to really showcase the tastes of kale and bacon. A flaky pastry crust is all good and dandy if you are going to a restaurant that will prepare it for you, but when I made this at home, I chose the easy road.
Wonderful results were achieved with this luscious quiche
In addition to having a flavor profile that is off the charts, this dish is perfect for breakfast, lunch, or dinner. Additionally, it is easy to reheat, and leftovers are just as delicious!
The hash brown crust that was discussed earlier is the first step. The gluten-free frozen hash browns should be thawed, then drained, and then pressed between several layers of paper towels in order to eliminate as much moisture as possible through pressing.
After placing the hash browns in a pie pan with a diameter of 9 inches, add three tablespoons of butter that has been melted and allowed to cool, along with salt and pepper.
Make use of your hands to press the hash browns into the bottom of the pie pan and upwards along the sides of the shape.
– Reduce the temperature of the oven to 350 degrees and bake the crust for twenty-five minutes at 450 degrees, or until the edges have turned a golden brown color. There is no need to be concerned if you believe that the hash browns have shrunk and will not give sufficient crust covering. It is going to be taken care of by the egg mixture!
In the meantime, cook a quarter pound of chopped bacon (about five pieces) in a large skillet over medium heat. Once the bacon is cooked, transfer it to a plate lined with paper towels to drain and put it aside.
The bacon grease that was left in the skillet should be discarded using any method that is required.
Most of the time, I line a bowl with foil and then throw it away once it has hardened. Simple!
After adding one tablespoon of extra virgin olive oil and half of a small chopped onion to the same skillet, sauté the mixture until the onion becomes transparent. The next step is to add two cups of chopped kale, season it with salt and pepper, and then sauté it for four to five minutes, or until it reaches the desired tenderness.
Sauté for an additional thirty seconds after adding two cloves of garlic that have been minced. Take the skillet off the heat and allow it to cool down a little bit.
Using zee eggs is the first step in the final stage. There is no way to make quiche without eggs!
Take a big bowl and crack four eggs into it
Next, add one cup of milk (I used skim milk), salt, and pepper. You’ll see that I’ve added salt and pepper to each and every layer of the dish, beginning with the crust and continuing all the way up to the egg mixture (which is now the final layer). In order to achieve the highest possible level of taste, this is a very vital step, even though you don’t need a lot of it, especially when there is bacon in the meal!
After whisking the eggs together, add one cup of shredded Gruyere cheese, which is a cheese that is incredibly creamy and can be substituted for mozzarella in a hurry.
Next, add the bacon and kale combination that has been cooked, and toss to integrate everything.
It’s a Quiche with a Hash Brown Crust, Filled with Kale and Bacon – Iowa Girl Eats
Once the liquid has been poured over the hash brown crust, spread it out evenly and bake it for thirty to thirty-five minutes.
It is recommended that you wait ten minutes before slicing the quiche before serving it.
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