Kale and Mushroom Quiche is a custardy indulgence of eggs, kale, and mushrooms in a buttery crust topped with a parmesan-mozzarella blend. Whether you're planning a brunch, bridal shower, or just having a chill Sunday, this cheesy, vegetarian dish suits the occasion!
I love quiche because it's a simple recipe that can be made to fit anyone's taste. Want a meat lover's version? Add breakfast favorites like sausage or bacon! Want to up the fancy factor? Truffle would be a welcome addition. Or maybe you want to keep it classic with just eggs, milk, and your favorite cheese.
This Kale and Mushroom Quiche pairs savory mushrooms with hearty kale, to create a healthy and delectable meal. One slice of this will have you in an eggy, cheesy bliss. I guarantee you'll want seconds because I always do!
Looking to elevate your next breakfast or brunch? Brown Butter Waffles with Cinnamon Apples are a sweet and savory meal and the Fresh Herb Spanish Tortilla is a potato and egg dish that's a personal fave. Let's get into this quiche though!
While you can make Kale and Mushroom Quiche with premade crust, making your own is so simple.
First, combine flour and salt in a bowl. In this recipe "more butter, more better" rings true. Cut butter into small cubes and add it to the flour mixture, smashing the butter into the flour. This addition makes for a flakier crust.
Proceed to pinch the butter and flour together until it begins to form pea-sized morsels. After, add 6-8 tbsps of ice-cold water until a shaggy dough forms. Cover with plastic wrap and allow the dough to rest in the refrigerator for 30 minutes.
We rest the dough for this kale and mushroom quiche between mixing and shaping so that it can develop flavor and release the gluten. The end result is tasty dough that is easier to shape, making this kale and mushroom absolutely delicious!
Preheat the oven to 425 degrees F to blind bake the pie crust. Next, remove the pie dough from the refrigerator and place it on a well-floured surface. Using a rolling pin, roll into a large circle until ¼ inch thick. Place dough on a 9 or 10-inch pie dish. Cut off any excess dough and prep edges as you would like. Then place pie weights into the pie dish and blind bake for 20 minutes.
Blind-baking is the process of baking a pie crust before filling it. We blind-bake the crust before adding the quiche filling to prevent a soggy bottom crust.
While the pie dough is baking, prepare the filling for the Kale and Mushroom Quiche. The key to a good quiche is pre-cooking your fillings. This increases the flavor and avoids the issue of excess moisture in the quiche as it bakes.
First, drizzle olive oil into a pan and saute kale, mushrooms, and shallots in a pan for about 5 minutes. Add salt and pepper.
Next up in making this Kale and Mushroom Quiche is to add eggs, whole milk, heavy cream, salt, thyme, and garlic to a large bowl and whisk together. Add parmesan and mozzarella and mix together.
Now remove the pie crust from the oven and reduce the oven teamperature to 350 degrees F. We want this Kale and Mushroom Quiche cooked low and slow. The end result will be a velvety smooth quiche that's far from runny or chunky.
Add half of the kale/mushroom mixture to the bottom of the pie crust. Pour in the egg mixture and then add the remainder of the kale/mushroom mixture on top. Sprinkle additional cheese on top to garnish.
Bake for 35-40 minutes and then allow it to cool for 10-15 minutes. This "cooling time" allows the inside to continue to cook while the exterior cools down. Enjoy!
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