Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!
Ingredients
- pie crust pastry: 1 piece (9 inch)
- cream cheese: 0.5 pack (8 ounce pack)
- milk: 0.5 cup
- eggs: 4 piece (beaten)
- ounces sharp Cheddar cheese: 8 piece (shredded)
- ounces chopped kale: 10 piece
- slices cooked bacon, crumbled: 4 piece
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
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Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
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Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.
