KALE, BACON, & BLACK OLIVE EGG PIE

Serves 6-10 slices Sometimes for breakfast we make egg pies, otherwise known as frittatas. If you used a crust, it’d be called a quiche. No matter what you call this recipe, it’s super-delicious. The kale gets crispy on the top and adds a nice crunch! It’s best hot, but sometimes we steal leftover pieces right out of the fridge as we’re running out the door! Kale is a fantastic vegetable we think everyone should try. It’s a crinkly leaf that’s kind of purplish-green and is full of great vitamins and minerals. And then we add two other favorites, black olives and bacon, to make this super yummy. We have it for breakfast, lunch, and dinner. INGREDIENTS • 1/3 lb (1361 g) nitrate-free bacon • 2 C (35°F) kale, chopped • 1 C (35°F) black olives, chopped • 8 eggs • ¼ tsp black pepper • 1 prebaked pie crust (optional) INSTRUCTIONS AND HOW KIDS CAN HELP 1. Preheat oven to 350 degrees 2. Cook bacon in frying pan over medium heat until crispy, about 10 minutes. 3. Remove bacon from the pan and crumble when cooled. 4. Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3 minutes (do not allow to wilt entirely; it will cook more in the pie). 5. Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined. 6. Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not. 7. Beat eggs in bowl with pepper. 8. Pour egg mixture over vegetables. 9. Cover edges of pie crust with aluminum foil or pie crust protector. 10. Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

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Kale, bacon, and black olive egg pie is what this family calls a frittata: eight eggs poured over bacon crumbles, quick-softened kale, and a whole cup of chopped black olives, baked until the top turns light golden. Call it a quiche if you use the optional prebaked crust — either way it's breakfast, lunch, or dinner in one pan, and the kale goes crisp at the edges.

Pro Tips

• Stop cooking the kale at 3 minutes — still bright and barely softened. It cooks again in the pie, and kale that wilts fully in the pan turns to mush in the oven.
• Crumble the bacon after frying but keep every drop of the fat in the pan; that's what you toss the kale in, and it's the flavor backbone of the whole pie.
• Warm the olives with the bacon and kale for 2 minutes before the eggs go in — it mellows their brine and helps them cling to the greens.
• If you use the prebaked crust, shield its edges with foil or a crust protector for the 25 to 30 minute bake so they don't burn before the center sets.
• Pull the pie the moment the top is light golden brown — eggs keep cooking from residual heat, and overbaked egg pie weeps.

Frequently Asked Questions

Can I make this egg pie without the crust?

Yes — pour everything into a well-greased pie pan instead. Crustless it's a frittata, with the prebaked crust it's a quiche; the bake time stays about the same.

Can I eat the leftovers cold?

Absolutely. It's best hot from the oven, but cold wedges straight from the fridge are a legitimate grab-and-go breakfast in this house.

What kind of kale works best?

Any kale you like — just chop it small so it spreads evenly through the eggs with the bacon and olives instead of clumping in big leaves.

Is this egg pie dairy-free?

Yes, as written there's no cheese or milk — the richness comes from bacon fat and olives, so the eggs stay creamy without any dairy at all.

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