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Yields:
6 serving(s)
Prep Time:
45 mins
Total Time:
2 hrs
A good quiche works for any meal: breakfast, brunch, lunch, or dinner!
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Ingredients
- 2 rounds refrigerated pie dough (one 14-ounce package)
- All-purpose flour, for dusting
- 2 Tbsp. salted butter
- 4 oz. bulk breakfast sausage
- 1 onion, sliced
- 4 cups chopped kale
- 8 large eggs
- 1 1/2 cups heavy cream
- Kosher salt and black pepper, to taste
- 2 cups grated gruyère cheese (about 7 ounces)
- Green salad, for serving
Directions
- Step 1Preheat the oven to 400 ̊. Stack the 2 rounds of pie dough on top of each other on a floured surface and roll into a 12-inch round.
- Step 2Ease the dough into a 9-inch deep-dish pie plate and press it into the pan. Trim the excess and crimp the edges.
- Step 3Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until mostly browned, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
- Step 4Add the kale to the skillet. Cook, tossing, until wilted but still bright green, about 6 minutes.
- Step 5Whisk the eggs and heavy cream in a large bowl; season with salt and pepper. Add the sausage mixture and cheese and stir with a rubber spatula.
- Step 6Place the pie crust on a rimmed baking sheet and pour in the egg mixture. Cover loosely with foil and bake until the crust is just barely golden and the center is very loose, about 45 minutes. Uncover and bake until the quiche is set and the crust is golden brown, 15 to 20 more minutes. Let sit 10 minutes, then slice and serve with salad.
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