Kale & Sausage Quiche

Amy Mattias
Quiche is a simple way to showcase farm-fresh local eggs and seasonal vegetables. This gluten-free recipe swaps out traditional pastry crust for one made with hash brown potatoes. For a vegetarian meal, sub the meat with extra vegetables. Kale is a cold-hardy green that is available all winter long from a handful of farmers. This delicious combination makes a great brunch offering for the holiday season!



Preheat oven to 425* and generously butter 9- or 10-inch pie dish. 

Mix potatoes with melted butter, salt and pepper. Pat into pie dish, forming a crust.

Bake potato crust until slightly golden, about 30 minutes. Remove from oven and lower temperature to 350*. 

While crust is baking, heat a little butter or olive oil in a skillet over medium heat. Add diced onions and cook 3-5 minutes. Add a little salt and pepper, then sausage. 

Saute until sausage is cooked thoroughly, approximately 7 minutes. Add kale, stir, and cook until wilted. Turn off heat. 

In a bowl, briskly whisk together eggs, milk/cream, and herbs/spices/salt/pepper. Add cheese. 

Add sausage and kale mix to crust, followed by egg mixture. Top with more shredded cheese. 

Bake until set, approximately 25 minutes or until toothpick inserted into middle comes out clean. 

Let cool for 10 minutes before serving.

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