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Servings: 12


  • 1 7/8 cups Sargento Chef Blends 4 State Cheddar cheese, divided (1 3/4 cups plus 2 tablespoons)
  • 1/3 cup oyster crackers
  • 1/2 bunch kale chopped
  • 1 cup bacon cooked and crumbled
  • 4 large eggs lightly beaten
  • 1 cup milk
  • 1 cup mixed peppers/onions
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried parsley
  • 2 Tbsp olive oil


  • Spray a pie pan with cooking spray (or use a mini cheesecake pan).  Mix the oyster crackers with the garlic powder, onion powder and dried parsley and crush the crackers to make fine crumbs (I used a meat mallet and placed the crackers in a plastic bag).  Sprinkle the seasoned crumbs on the bottom of the greased pan.
  • Saute the peppers and onions (you could add mushrooms too if desired) in the olive oil for about 10 minutes over medium heat.  Add the kale and bacon to the pepper/onion mixture until well combined.
  • In a large bowl, combine eggs, milk, salt and pepper.  Stir well and add 1 1/2 cups of cheese.  Add the veggie/bacon/kale mixture and stir until well combined.  Pour the mixture into the prepared pan and bake at 350 for 30-40 minutes or until the center is set.  If you use the mini cheesecake pan, only bake for about 20-25 minutes.  As soon as the quiche is removed from the oven, sprinkle the remaining cheese on top.  Let set for about 5-10 minutes before serving.  Enjoy!