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My parents are in town and we southerners love quiche!  We also love bacon, but who doesn’t?  Well… vegetarians and vegans, maybe not so much.

Believe it or not, this quiche recipe came from a Winn Dixie magazine my mom brought down.  It’s named Harvest Quiche.  This quiche is outstanding!  I don’t even want to know how much fat is in this meal but, you can’t eat rabbit food every day, now can you?

I used portabella mushroom caps, one of my favorite mushrooms.  I don’t really like button mushrooms so, if a recipe calls for button, I always substitute with this meaty, flavorful variety.  You shouldn’t wash mushrooms in water, as they are extremely pourous.  Wet a paper towel and wipe the caps.  Usually I remove the black gills with a spoon.  You don’t have to.  They do add a very nutty, rustic flavor however, they do color the entire dish.

I would love to say that I made my own crust, but Pillsbury makes a dynamite deep dish. Why complicate my life on purpose?

Peel and chop 2 medium yellow potatoes, slice cleaned mushrooms and crumble cooked bacon.


Chop 1 cup of fresh kale.  I didn’t measure the kale, but I probably used closer to 2 cups. Maybe subconsciously, I believed the leafy green will cancel out the fat content in this dish.  Ha! Measure 3/4 cup heavy cream, and 1/2 tsp salt.  Half and half will do just fine, as will a low-fat milk.  I decided to go all out and use the heavy cream this time.

Saute’ potatoes in pan used to cook bacon.  Saute’ five to six minutes until lightly browned.  Add sliced mushrooms and cook approximately eight minutes more.  Combine kale with potatoes and mushrooms in skillet and continue to cook until leaves are wilted.   Set aside and allow to cool.

Whisk six eggs with 3/4 cup cream in a large bowl.  Add 1/2 tsp salt and 1/4 tsp fresh ground pepper.  Stir in vegetable mixture with 1 cup shredded swiss cheese and crumbled bacon.  Pour into prepared pie crust.  Bake at 375° for 35 minutes.


Harvest Quiche

1 frozen pie crust
8 slices bacon, cooked and crumbled
2 medium gold potatoes, peeled and cubed
2 portabella mushroom caps, wiped, de-gilled and sliced
1 cup finely chopped kale
3/4 cup heavy cream
1 cup shredded Swiss cheese
6 large organic eggs
1/2 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 375°. Cook bacon in skillet until crispy. Place on
paper towels to drain and drain fat from pan. Add potatoes to
skillet and cook until lightly browned. Add mushrooms to skillet and continue to cook until potatoes are tender and mushrooms are lightly browned. Add kale and continue cooking until kale is wilted, approximately 2 minutes.

Whisk eggs, cream, salt and pepper in large bowl. Stir in vegetables from skillet, bacon and cheese and pour entire mixture into prepared pie crust. Bake until center of quiche is set, approximately 35 minutes. Slice and serve.

I made a small salad with the leftover kale and a dressing recipe I found on the Williams-Sonoma website.

Here’s the recipe:

Creamy Lemon Dressing

1/2 cup mayonnaise
2 cloves garlic, minced
1 tsp anchovy paste
1/2 tsp Dijon mustard
1/4 tsp lemon zest
1 1/2 Tbs. fresh lemon juice

Whisk all ingredients in a small bowl. Toss with salad greens to coat.

I added some toasted pine nuts and grated parmesan cheese.  I think next time I make this dressing, I will use only 1 garlic clove.  I love garlic, but raw garlic can be pretty strong.


I am definitely writing these recipes down in my recipe journal.


If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad.Let’s Crunch Numbers!Help Me To Help You!

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