Cheddar, Kale, Bacon & Leek Quiche in Buttery Basil Cracker Crust
A flour of oyster crackers and ribbons of basil make this pastry shell unique! The custard itself is ultra creamy, thanks to a generous pour of cream and a whole lot of cheese. Within, tender kale - wilted with chicken stock then sauteed with leeks and garlic - is perfectly at home alongside thick lardons of bacon. I find that this quiche is best at least one day after it is made. Chill completely, then slice and reheat (microwave or 350F oven) when the craving strikes.
  • 6 eggs
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tsp salt
  • 1 (7.5 oz) pkg grated cheddar cheese
  • Buttery Basil Oyster Cracker Pastry Shell (below)
  • Bacon, Kale & Leek Filling (below)
  1. Set the oven to 325F.
  2. In a blender, combine the eggs, milk, cream, and 1 teaspoon of salt. Blend on low speed until no streaks of yolks remain, being careful not to whip a lot of air into the mixture.
  3. Wrap the bottom of the springform pan with aluminum foil as you would if you were making a cheesecake.
  4. Sprinkle all but ½ c of the cheddar evenly over the bottom of the pastry shell, reserving the remainder for later. Evenly sprinkle (hands are best for this) the kale and leek mixture over the top, separating individual pieces so there are very few large clumps. Sprinkle the bacon evenly over top. Gently pour in the custard mixture, then top with the remaining cheese. Reserving some for this use helps to nicely brown the finished quiche.
  5. Bake 1½ to 2 hours until the quiche is just a little jiggly in the center, or until it reaches an internal temperature of between 165 and 180 degrees. Serve warm or at room temperature.
Recipe modified from this one on Food and Wine.
Recipe by Whisk Kid at