Braising Greens, Mushroom, and Bacon Quiche

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Braising Greens, Mushroom, and Bacon Quiche


6 large eggs, beaten


1 cup half-and-half
2 tbsp olive oil, divided


1 onion, chopped


8 oz. mushrooms, sliced
1 tsp thyme


2 cups braising greens, roughly chopped


6 slices bacon, cooked and crumbled


1 ½ cups shredded cheddar cheese


Salt, Pepper


1 (9-inch) pie crust, pre-baked for 10 min until lightly browned)


(Note: braising greens are usually mixes consisting of assorted greens including, but not limited to, kale, chard, bok choy, mustard greens, spinach, turnip greens, beet greens and any other green leafy vegetation found on farmer’s field.) Look at these gorgeous ones from Backyard Produce!



Preheat oven to 375 degrees.


 Begin by pre-baking the pie crust for 10 minutes until lightly browned.


Cook and crumble 6 slices of bacon. 

(Note: I used the ridged baker from Pampered Chef and it worked amazingly! Not only do you just microwave it for 5 minutes, but it doesn’t cook in it’s own fat!) 


Preheat a sauce pan with a tablespoon of olive oil. Add chopped onion, mushrooms, 1 tsp thyme, salt and pepper. Cook until mushrooms and onions are transparent. 

Use the same pan to cook braising greens. Add 1 tbsp of oil and add cleaned, chopped greens. Cook for about 5 minutes. Add 1/2 cup water and cover until vegetables are cooked. (about 10 minutes.) 



While vegetables are cooking, combine the eggs, half-and-half, salt and pepper. Whisk thoroughly (or use a food processor or emulsion blender.)


Layer the greens, mushrooms, bacon and cheese in the bottom of the pie crust.


Pour the egg mixture on top.

Nick consuming the quiche on St. Patty’s Day

Bake for 35-45 minutes until egg mixture is firm (set.)  Cut into wedges and serve with a side salad.

(Feel free to prep everything the night before. Just add the vegetables, meat, and the egg mixture the next day and bake. 

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