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Sausage, Kale, and Ricotta Quiche

  • Meals
  • Protein-Packed
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0/5 - 0 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 8 servings

Two elements of this quiche guarantee success: puff pastry and ricotta. In quiche, pie dough is particularly prone to soggy bottoms due to liquid nature of an egg and cream filling. Puff pastry puts up a fight, rising to the occasion in the oven by becoming (and staying) crisp, golden brown, and buttery. And as for the ricotta? It ensures that every slice has creamy, ultra rich pockets of fresh cheese. Combined with kale, breakfast sausage, and marinated tomatoes, this quiche is the whole shebang.

By: Sammy Moniz


  • 1 sheet frozen puff pastry, thawed and cold
  • 12 Pete and Gerry's Organic Eggs
  • 1/2 cup heavy cream
  • Sea salt
  • 1 tablespoon olive oil
  • 2 cups kale, shredded
  • Red pepper flakes
  • 1 lb. breakfast sausage, cooked
  • 1/2 cup ricotta
  • 1/4 cup marinated semi-dried tomatoes

Nutritional Information plus

Servings: 8

Amount Per Serving: Calories 500, Fat Cal. 340, Total Fat 37g (57% DV), Sat. Fat 12g (60% DV), Trans Fat 1g, Cholest. 395mg (132% DV), Sodium 640mg (27% DV), Total Carb. 18g (6% DV), Fiber 1g (4% DV), Sugars 2g, Protein 23g, Vitamin A (50% DV), Vitamin C (35% DV), Calcium (15% DV), Iron (15% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Preheat oven to 400F. Roll thawed puff pastry dough out just slightly to fit a standard pie plate. Drape over and gently press into pie plate. Cut off excess dough and crimp edges if desired. Return prepared pie plate to refrigerator while you make the filling.

Step 2

In a medium bowl, whisk together eggs, heavy cream, and pinch of salt.

Step 3

In a large cast iron skillet, heat olive oil on medium heat. Add shredded kale, another pinch of salt, and red pepper flakes to taste. Cook 2 minutes, or until kale is slightly wilted. Transer kale to a plate and add breakfast sausage to the same skillet. Cook on medium heat until browned.

Step 4

Pour egg mixture into prepared pie crust. Mix in kale and sausage. Top with dollops of ricotta and tomatoes.

Step 5

Bake for 25-30 minutes, or until eggs are fully set (the center may be just slightly jiggly). Remove quiche from oven and let cool 5-10 mins before slicing and serving.

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