How to Make Tasty kale,bacon & hash quiche

Delicious, fresh and tasty.

kale,bacon & hash quiche. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. A delicious way to enjoy healthy leafy greens! Sauteed Kale with Bacon is a flavorful, tender and a perfect side dish recipe for just about any meal.

kale,bacon & hash quiche If you are wanting to keep it vegetarian just sautéed kale with garlic and. Add the kale a few handfuls at a time, stirring after each addition so that they start to wilt, until all of the kale is added. Stir in the vinegar and half of the reserved bacon. You can have kale,bacon & hash quiche using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of kale,bacon & hash quiche

  1. Prepare 1 1/2 lb of bacon.
  2. It's 2 cup of chopped kale.
  3. Prepare 4 of eggs.
  4. You need 3 cup of defrosted hashbrowns.
  5. Prepare 2 clove of garlic.
  6. It's 1 medium of chopped shallott.
  7. You need 1 1/2 cup of mozzerella.
  8. You need 1 1/2 cup of sharp cheddar.
  9. It's 1 cup of skim milk.
  10. Prepare 3 tbsp of melted & cooled butter.

This Kale and Bacon side dish is the perfect recipe for the holidays. With all the carbs and heavy sides on the table, you want an easy healthy option. That is where this quick sautéed kale with bacon comes in. Cooked on the stove with olive oil, it is super healthy and delicious, plus the crispy bacon adds flavor and stops it feeling too healthy.

kale,bacon & hash quiche step by step

  1. Pre heat oven to 375.
  2. Defrost and drain BTW paper towels hash browns.
  3. Fry 6 strips of bacon, drain and dice.
  4. Use bacon drippings to saute garlic,shallots, and kale.
  5. Scramble 4 eggs with salt pepper and 1 cup of 1/2mozzarella 1/2 sharp cheddar, & milk.
  6. Unfold pie crust into pie plate, mix drained hash with butter, s&p and mash into pie crust.
  7. Add all other ingredients to pie/has crust and bake for 45 min.

Add the kale, season with salt and pepper and toss until slightly wilted. Remove bacon from pan and set aside. Add garlic and kale to skillet, toss until bacon grease covers all of the kale. Deglaze the pan with the chicken broth. We didn't have enough kale so used half kale and half mustard greens raisins instead of cranberries and we forgot(!) the sugar but the final dish didn't seem to care.