I love whole food recipes that make use of the homestead’s surplus, and this one does just that. We end up with so many eggs and so much squash and kale throughout the year that it’s nice to make something that uses them all!
We also have a friend that grows more beautiful shiitake mushrooms than he and his family can use, so we do some trading and end up with another awesome ingredient for this delicious quiche.
The healthy fat from the pastured bacon makes this dish even more tasty and definitely helps keep it from getting dry.
- 1 lb pastured bacon (chopped)
- 1/2 bell pepper (diced)
- 2 small onions (diced)
- 2 cloves garlic (minced)
- 1 bunch lacinato kale (chopped)
- 8 oz shiitake mushrooms (sliced)
- 6 pastured eggs
- 1 small delicata squash (sliced)
- 1/2 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 400 F.
- Chop and fry bacon on medium to high heat.
- While the bacon is cooking, cut the delicata, onions, and pepper.
- When bacon is done, remove from pan into a bowl (separate out 2 tablespoons cooked bacon for the top of the quiche) and leave any remaining bacon fat in pan.
- Fry delicata (add bacon fat as needed) and remove from pan.
- On medium to high heat, fry onions, mushrooms, and bell pepper for about 5 minutes, add garlic and fry for an additional minute. Put all these veggies (but not the delicata) in a bowl with the bacon.
- Fry the kale until soft (about 5 minutes). Pack the cooked kale flat in the pan to make a kale crust (or “krust”), which helps to keep the quiche from sticking to the pan.
- When the bacon and veggies have cooled some, add the raw eggs. Mix well to combine.
- Pour egg mixture over the krust, top with cooked bacon and delicata.
- Bake at 400 F for 30 minutes or until the internal temperate of your quiche is 165 F.