Country Ham & Baby Kale Quiche

Mar 09, 2016 1 Comment

Ham and Kale Quiche

When one thinks of gluttonous foods, seldom does the word quiche come to mind. Particularly quiches stuffed with the super green kale.   Yet the Glutton Kitchens have a long standing appreciation of the eggy pies (see our Mesquite Smoked Ham & Veggie Quiche) and we highly recommend not shying away from our latest quiche, which brings together country ham steak, baby kale, and a sharp aged sheep’s milk cheese for one harmonious union of flavors.


The Necessities:

  • 1+ cup country ham steak (diced)
  • 2 cups baby kale (roughly chopped)
  • 2 scallions (diced)
  • ½-1 cup Ossau Irati or another sharp aged cheese (shredded)
  • 4 eggs
  • ¾ heavy cream
  • Salt and pepper


  • Preheat your oven to 450 degrees
  • Allow your piecrust to come to room temperature. Shape it into your pie tin, form edges, and using a fork poke holes throughout the crust.
  • Place the piecrust in the oven and cook for 10 minutes or until the crust has browned. Remove from oven and set aside.
  • Brown the ham in a large frying pan over medium-high heat.
  • Remove the ham and sauté the kale in the ham’s juices, seasoning with salt and pepper
  • Construct the quiche by adding the ham, baby kale, scallions, and cheese to the piecrust.
  • Whisk the eggs and heavy cream together, season lightly with salt and pepper, then pour over the filling.
  • Bake for 35-40 minutes or until firm and a knife poked into the quiche emerges clean.

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One Response to “Country Ham & Baby Kale Quiche”

  1. Eva Taylor says:

    What a wonderful combination of flavours Jed, and that crust looks like it has epic flakability!

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