Healthy Bacon and Kale Quiches - Plant based whole food

Easy, no pastry, healthy quiches

Making homemade quiches can be a bit of a faff – especially making the pastry and the custard. These are incredibly easy, very healthy, portable  and sooooo delicious

Makes 6


6 slices of seeded wheat bread

6 eggs

3 rashers of bacon

1 large kale leaf

2 tbsp chia seeds

1 cup of grated cheese

salt and pepper


  1. Pre-heat oven to 350F/180C. Grease a muffin tin with a little oil
  2. Roll out the bread till its very thin and line the muffin holes with the bread
  3. Bake the bread for about 5 minutes to ensure the egg mixture does not make it soggy when poured in
  4. Pan fry the bacon until cooked.Then chop finely
  5. Take the kale leaf off the kale stem and chop the leaf very finely. Discard the stem
  6. Whisk the eggs in a bowl
  7. Add all the ingredients together and mix. Season with a little salt and pepper.
  8. Add the mixture equally to the muffin tray and bake for about 20 minutes (until egg has set)

Can be eaten hot or cold. Enjoy on a picnic, with a salad for lunch or send the kids off to school with one in their lunchbox (and a halo over your head)!

Ok – so you’ve notice bacon is in this recipe and we all know bacon is not a superfood (super tasting but alas not a superfood) However, bacon is possibly one of the most loved ingredients on the planet and for my kids, if the quiche didn’t have bacon in, it could end up in the bin.

What is the best bacon to use? Because bacon can be so processed, and also have added sugar, nitrates and lots of other horrible additions, I’m going to include a bacon recipe on the website next week. Even if you don’t fancy making your own bacon try and buy unprocessed bacon cured with natural ingredients from pasture-raised pigs. Look on the packet and discard if it has artificial ingredients and preservatives


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