You know what they say, “Eat your Greens!”. Eating your greens has never been so easy as it is with Nature’s Greens or as delicious as this Trio of Greens and Bacon Quiche. This easy and comforting dish will have you family gathering at the table in anticipation.
I don’t know about you, but sometimes it can be hard finding ways to get kids to eat their vegetables, especially greens. With the help of Nature’s Greens not only can you feel good about about what you’re serving your family, they help make meal prep a breeze.
Triple the Flavor
With just one bag, this cheesy, savory quiche gets a triple dose of flavor. Using Nature’s Greens Greens Trio, I am adding mustard, turnip, and collard greens to the filling. I love that these greens are triple washed, trimmed, and ready to cook. With one ingredient I am adding a powerhouse of nutrition as well as flavor and texture.
Nature’s Greens makes it easy to add your favorite greens, including kale, mustard, turnip, and collard greens, to any recipe. The triple washing means they’re grit free. Because they’ve already been trimmed and chopped they’re ready to go from the bag directly into your awaiting dish.
This Trio of Greens and Bacon Quiche builds on savory flavors. Let’s be honest, all good things start with bacon, and this quiche starts it’s flavor journey with bacon. Onions appear next cooked until their natural sweetness is drawn out. Earthy and meaty cremini mushrooms follow.
Holding this savory goodness together is a decadent and creamy custard base. Eggs are whisked with a combination of heavy cream and milk. And what goes well with both back and eggs? Cheddar cheese.
This combination of flavors is perfect anytime of day. You can serve it for a special weekend breakfast or brunch and just as easily make if for dinner.
In addition to using the help of Nature’s Green, store bought pie dough also makes this Trio of Greens and Bacon Quiche easy. While I made this in a pie dish you can also use this recipe for meal prep and make individual sized quiches in a muffin tin. The choice is up to you!
Building Your Trio of Greens and Bacon Quiche
In just a few simple steps you will be on your way to serving this warm and comforting dish to family or friends. Let’s break it down.
As I mentioned before, all good things start with bacon. After browning your bacon you’ll want to set it aside and drain the excess fat. When you add your onions back into the pan make sure you scrape up all the little bits. There is flavor that will add depth to your quiche.
Next, hold off salting you vegetables until after the greens go in. This will allow the mushrooms to brown instead of steam. Salt draws out their juices. Speaking of salting there’s no need to use a heavy hand. Both the bacon and the cheddar cheese bring that zest of salt to the mix.
All quiche needs a great crust. Use your favorite store bought variety for this but don’t forget to prick holes in the bottom with a fork. This will prevent the bottom from rising up and keep your quiche even.
The last tip is allow the quiche to rest once it comes out of the oven. Just like a sweet pie it’s all about that first cut. Giving it time to rest will allow everything to settle and properly solidify. That also makes this a great dish as leftovers the next day or served at room temperature.
Do you love greens? Make sure you check out my recipe for Meatless Monday: Collard Greens Shakshuka. Now let’s whip up a Trio of Greens and Bacon Quiche!
Trio of Greens and Bacon Quiche
- pie dish/muffin tin
- 1 pie crust, store bought
- 4-6 strips of bacon, chopped
- 1 onion, chopped
- 8 oz cremini mushrooms, sliced
- 4 cups Nature's Greens Trio *see recipe notes
- 5 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cheddar cheese, shredded
- salt and pepper to taste
- pinch of red pepper flakes
- Heat a large skillet over medium heat. Add the bacon. Cook bacon until crispy and the fat is rendered.
- Remove the bacon to a paper towel lined plate and drain the excess fat from the pan.
- Add the onions and sauté until they are beginning to caramelize. Add the mushrooms and continue to sauté.
- Add the Greens Trio and all to cook until they are wilted down.
- Add the bacon back into the pan and stir to combine. Season with salt, pepper, and crushed red pepper flakes. Because the bacon and cheese contain salt you don't have to add much.
- Remove the skillet from the stove and allow to cool while preparing the rest of the quiche.
- Preheat oven to 350 degrees.
- In a large bowl bowl whisk together the eggs, milk, and cream. Season with salt and pepper.
- Gently roll out the pie crust onto your baking dish. Using a fork poke holes on the bottom of the crust.
- Evenly spread the greens mixture over the bottom of the crust.
- Pour the custard mixture over the top of the greens and then sprinkle on your cheese.
- Bake for 40-50 minutes until the top is golden brown and the custard is set.
- Allow to cool for 10-15 minutes before slicing. Enjoy!