September 21, 2021

Kale and Mushroom Quiche

Prep Time: 45 mins
Cook Time: 40 mins
Skip to recipe
post featured image

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!

photo of quiche in a pie pan

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!

A slice of quiche in front of a pie pan full of the remainder of the quiche


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!

how to prepare the crust

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.

Kale and Mushroom quiche in a pie pan with a slice cut out of it

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.

what is the purpose of letting dough rest?

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!

overhead photo of recipe

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.

what does it mean to blind bake?

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.

how to prepare kale and mushroom quiche

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.

kale is a colander with mushrooms to the side

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.

overhead photo of kale and mushroom quiche with a slice cut out

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!

Love this kale and Mushroom quiche? Here's more recipes you'll love

a slice of quiche on a cake server

Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!

Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Close up view of a plated Kale and Mushroom Quiche and a bowl of tomatoes in the background

Kale and Mushroom Quiche

Kale and Mushroom Quiche is a custardy indulgence of eggs, kale, and mushrooms in a buttery crust topped with a parmesan-mozzarella blend.
Serving: 10 servings
Prep Time: 45 mins
Cook Time: 40 mins
Calories: 300kcal

Ingredients

Crust

  • 1 ¾ cup All-Purpose Flour
  • ½ tsp Kosher Salt
  • 1 Stick Butter (½ cup), cold
  • 6-8 tbsps Ice Cold Water

Filling

  • 2 cups Chopped Kale
  • 1 ½ cups Sliced Mushrooms
  • 2 Shallots (sliced)
  • 6 Eggs
  • ¼ cup Whole Milk
  • ½ cup Heavy Cream
  • ½ tsp Kosher Salt
  • 1 tbsp Fresh Thyme
  • 3 Garlic Cloves, chopped
  • 1 cup Parmesean
  • ½ cup Mozzarella
  • Olive Oil

Directions

  • Make the crust. Combine flour and salt in a bowl. Cut butter into small cubes and add to flour mixture and smush butter into flour, pinching butter and flour together until flour begins to form pea-sized morsels.
  • Add 6-8 tbsps of ice-cold water until a shaggy dough forms. Cover with plastic wrap and allow dough to rest in the refrigerator for 30 minutes.
  • Preheat oven to 425 degrees F. 
  • Remove pie dough from refrigerator and place on a well-floured surface. Using a rolling pin, roll into a large circle until ¼ inch thick. Place dough on a 9-inch pie dish. Cut off any excess dough and prep edges as you would like. 
  • Place pie weights into the pie dish and blind bake for 20 minutes.
  • While pie dough is baking, prepare filling. Drizzle olive oil into a pan and saute kale, mushrooms, and shallots in a pan for about 5 minutes. Add salt and pepper.
  • Add eggs, whole milk, heavy cream, salt, thyme, and garlic to a large bowl and whisk together. Add parmesan and mozzarella and mix together.
  • Remove pie from oven and reduce oven heat to 350 degrees F. Add half of the kale/mushroom mixture to the bottom of the pie crust. Pour in egg mixture and then add the remainder of the kale/mushroom mixture on top. Sprinkle additional parmesan on top to garnish.
  • Bake for 35-40 minutes.
  • Cool for 10-15 minutes.

Nutrition

Calories: 300kcal
Course: Breakfast, Brunch
Cuisine: American

Did you make this?

instagram icon

Tag us on the gram @britneybreaksbread to be featured in our stories!

Rate + Review

What do you think of this recipe?

Your email address will not be published.

Recipe Rating