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5.0 from 21 votes

Get the Recipe Kale & Goat Cheese Quiche

Quiche is a satisfying vegetarian meal! With its buttery crust and creamy egg base that's filled with fresh kale, caramelized shallots, and herb and garlic goat cheese. This dish is perfect for breakfast, brunch, or a light lunch, and it can be enjoyed both warm or cold.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 578 kcal
Course: Breakfast
Cuisine: American

Ingredients

Homemade Pie Crust (optional)
  • 1 1/2 /2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 /2 cup cold unsalted butter cubed (1 stick)
  • 5 Tablespoons ice water
Quiche Recipe
  • 1 pie crust thawed, if previously frozen, or chilled if homemade
  • 2 Tablespoons unsalted butter
  • 1 cup shallot finely chopped (~3 bulbs)
  • 3 garlic cloves minced
  • Dash Dash red pepper flakes optional
  • 2 cups kale chopped
  • 5 eggs
  • 1 cup half-and-half
  • 1/3 /3 cup Parmesan Cheese freshly shredded
  • 1/2 /2 teaspoon kosher salt
  • 2 ounces herb garlic goat cheese

Instructions

    Cup of Yum
  1. Pie crust: Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until the dough just comes together. Do not overwork it. Form the dough into a round disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once chilled, place the disk on lightly floured surface. Roll into an 11-inch circle.
  2. Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown.
  3. Quiche Filling: Meanwhile, melt butter in a skillet over medium heat. Add shallots and cook for 4-5 minutes. Add garlic and red pepper flakes, as well as a pinch of salt. Continue cooking for 1-2 minutes. Add the kale, cooking until slightly wilted.
  4. Whisk the eggs well, for 1-2 minutes, then whisk with the cream for another 1-2 minutes. This gets them nice and creamy! Finally, whisk in the parmesan cheese, salt, and pepper.
  5. Spread the kale mixture on the bottom of the par-baked pie crust, and pour the egg mixture on top, being careful to not disperse the kale to one side. Dollop the goat cheese across the top of the quiche.
  6. Reduce the oven to 325°F. Bake for 34-38 minutes until edges of the crust are golden brown and the quiche is mostly set. If there is slight movement in the center, that's ok, it will set up as it rests. The internal temperature should be at least 165°F.
  7. Place the quiche pan on a cooling rack and let rest for at least 25 minutes before cutting into it. This helps it set up so you can have even slices. Store any leftover, cooled, slices in the fridge or wrap well and freeze.

Notes

  • This recipe was updated in March 2023 for a better egg-to-cream ratio. The original recipe called for sliced shallot (updated to diced), 4 eggs, and 3/4 cup half-and-half. I also reduced the temperature to 325℉ from 375℉ for a better texture.
  • Find a parmesan cheese labeled vegetarian, if needed.
  • Salt: if using table salt or fine sea salt, halve the amount.
  • Goat Cheese: you can also dollop half of the goat cheese with the kale, and the other half on top.
  • Storage: Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat them in the microwave or oven until warmed through.
  • Freeze Sliced: defrost at 40% power for 3-5 minutes until heated through.
  • Freeze Whole Quiche: cool the baked quiche completely (this will take several hours). Cover with plastic wrap then foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the fridge or on the counter. Bake at 350°F until heated through, about 15-20 minutes (more or less depending on the amount).

Nutrition Information

Calories 578kcal (29%) Carbohydrates 48g (16%) Protein 15g (30%) Fat 37g (57%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 205mg (68%) Sodium 884mg (37%) Potassium 391mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3207IU (64%) Vitamin C 25mg (28%) Calcium 220mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 578

% Daily Value*

Calories 578kcal 29%
Carbohydrates 48g 16%
Protein 15g 30%
Fat 37g 57%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 205mg 68%
Sodium 884mg 37%
Potassium 391mg 8%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3207IU 64%
Vitamin C 25mg 28%
Calcium 220mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.