Bacon, Kale & Leek Filling
Like I said, sub other ingredients here to suit your preferences - or just what you have in the fridge. Be sure to taste test the veggies to ensure the appropriate levels of seasoning.
  • 6 slices thick-cut bacon, cut into lardons
  • 1 leek, halved, and cut into ⅛" crescents
  • 2 cloves garlic, smashed
  • 10 oz chopped kale, stems removed
  • ½ c chicken stock
  • salt and pepper
  1. In a saute pan set over medium heat, cook the bacon lardons until crispy. Using a slotted spoon, scoop out the bacon and drain on paper towels and set aside.
  2. Drain all but one tablespoon of fat from the pan. Add the leeks and sprinkle with salt and pepper. Sweat until softened and a little translucent over low heat, about 5 minutes. Add the crushed garlic and cook 2 minutes more.
  3. Sprinkle the chopped kale over top and pour in chicken stock. Put a lid on the pan and let steam five minutes. Remove the lid and continue cooking, stirring frequently, until no liquid remains in the pan. It is very important that most of the liquid is gone so your quiche isn't so wet that it falls apart.
  4. When the pan is dry, remove from heat and set aside to cool slightly.
Recipe by Whisk Kid at