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So, this is a little strange. When it comes to Swiss cheese, I find it to be stinky with a horrible flavor, but when I add it to quiche? Magic happens! This ricotta quiche with kale recipe uses swiss cheese and fresh kale to their fullest for a cheesy and satisfying one-dish meal idea.
Ricotta Quiche With Kale Recipe
I don’t get it at all, but no one in my family would dream of biting down on a piece of Swiss cheese by itself. Yet, all of us LOVE this recipe. We loved trying ricotta cheese mixed into this quiche for the first time as well.
Plus, I am all about a good way to use kale. You can hardly even taste it with everything else going on in this dish, so it’s definitely worth trying … even on your most reluctant eaters. Packed with nutrients, kale is a great addition to a dish like quiche to balance out the cheese. Adding bacon is another way to alter the flavor of this quiche slightly to make it more to your family’s liking!
And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead. Either way, good luck (and let me know how it goes)!
How to Freeze a Quiche
This cheesy ricotta and kale quiche freezes very well! All you’re going to need is some aluminum foil and a couple freezer bags.
To freeze a quiche before baking:
Set the quiche onto a sheet pan or baking pan and put it in the freezer until it feels firm to the touch. Next, wrap the quiche in aluminum foil (freezer paper also works). Then slide it into a large freezer bag to ensure it doesn’t get freezer burnt. It will stay fresh for about a month.
To freeze a quiche after baking:
Let the freshly baked quiche cool completely. Ideally, let it sit in the fridge at least overnight to firm up as much as possible. Set it in the freezer for a couple hours on a piece of baking paper or plastic wrap and then store it in a freezer bag. You can keep it in the freezer for 3 months before eating it.
For a breakfast or brunch, serve with Veggie Frittata!