Kale and Mushroom Quiche
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
316 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Kale and Mushroom Quiche
Description
The Kale and Mushroom Quiche showcases a 1-inch pie crust filled with a flavorful mixture of sautéed button mushrooms, diced onions, and fresh thyme. Curly kale is very finely chopped and incorporated for added texture and depth. The filling combines eggs, milk, heavy cream, and gruyere cheese, with seasoning from salt, freshly grated nutmeg, freshly ground black pepper, and a touch of red pepper flakes. The crust is blind baked first at a high temperature to set and begin browning, preventing sogginess once the filling is added.
The mushrooms and onions are cooked until tender and liquids are released, intensifying their flavor before mixing with the kale and custard. The quiche bakes at a moderate temperature until the custard is set but still creamy in the center, producing a smooth texture. The cheese adds richness and melts throughout, complementing the earthiness of the mushrooms and slight bitterness of the kale.
This quiche can be served warm or at room temperature, making it a versatile choice for a meal or buffet offering. It pairs well with fresh salad or steamed vegetables. Its layered flavors and textures suit home cooks looking for a satisfying, vegetable-forward savory tart.
Ingredients
- 1 inch pie crust
- 8 ounces button mushrooms thinly sliced
- 1 medium yellow onion diced
- scant ¼ teaspoon red pepper flakes
- 4-5 prigs thyme tied in a bundle, fresh
- 1 teaspoon kosher salt divided
- 3-4 tems curly kale stems removed, very finely chopped
- 1 tablespoon olive oil divided
- 3 tablespoons water
- 5 egg
- ¾ cup milk
- ½ cup heavy cream
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon black pepper freshly ground
- 1 cup gruyere cheese can also use emmenthal, swiss, fontina, grated
Instructions
- Preheat oven to 450 degrees.
- Place pie pastry into glass or ceramic pie plate. Firmly press bottom and sides into plate and finish the edges of the crust by pressing the tines of a fork against the rim of the crust, or by pursing the edges together between your thumb and forefinger. Refrigerate crust until oven has heated completely. Lay a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10 minutes until set and just starting to brown. Remove crust from oven and set aside to cool
- Reduce oven temperature to 350 degrees.
- In a large skillet, heat 1½ teaspoons olive oil over medium heat. When the pan is hot, add mushrooms and sprinkle with ¼ teaspoon salt and the red pepper flakes. Sauté for 3-5 minutes or until the mushrooms start to give up their liquid Add onions and bundle of thyme. Cook 2-3 minutes, until vegetables are tender, stirring occasionally. Transfer mixture to a small bowl.
- Add remaining oil to the skillet and add chopped kale and 1/4 teaspoon kosher salt. Cook 1 minute, stirring. Stir in the water, cover and steam until kale is wilted and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture. Set aside.
- In a medium bowl add eggs, milk, cream, nutmeg, remaining salt and pepper. Whisk to combine.
- Add kale mixture, and grated cheese to the egg mixture. Stir well to combine.
- Pour filling into pie crust and spread it out evenly. Top with additional cheese if desired. Bake for 45-60 minutes, or until filling is set. Remove from oven. Let quiche rest for 15 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 506mg | 21% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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