Kale and Mushroom Quiche

Name: Kale and Mushroom Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 8
Ingredients: 1 9-inch pie crust; 8 ounces button mushrooms (thinly sliced); 1 medium yellow onion (diced); scant 1/4 teaspoon red pepper flakes; 4-5 sprigs fresh thyme (tied in a bundle); 1 teaspoon kosher salt (divided); 3-4 stems curly kale (stems removed, very finely chopped); 1 tablespoon olive oil (divided); 3 tablespoons water; 5 eggs; 3/4 cup milk; 1/2 cup heavy cream; 1/4 teaspoon nutmeg (freshly grated); 1/4 teaspoon black pepper (freshly ground); 1 cup grated gruyere cheese (can also use emmenthal, swiss, fontina)

This post has been updated for recipe, content and photography since its original publication in 2014.

Want an easy, foolproof vegetarian quiche recipe that the whole family loves? This kale and mushroom quiche delivers. It’s packed with fresh fresh vegetables and gruyere cheese, with an quick, egg custard filling. Use a ready made pie crust to keep the prep simple and enjoy this tasty, cheesy kale quiche for weekend brunches or even a light dinner. This easy quiche dish can be made ahead and it freezes well too!

Quiche is a family favorite brunch dish

Quiche has always been a favorite savory brunch item in our family. When we’ve got visiting friends or relatives who are staying overnight, it’s an easy make-ahead brunch item with a little more polish than a dump-and-go egg casserole and it will easily serve 6 hungry diners or 8 as part of a larger meal.

Ingredients for kale mushroom quiche

9″ Pie Pastry
Button Mushrooms
Onions
Curly Kale
Red Pepper Flakes
Fresh Thyme
Kosher Salt
Eggs
Milk
Cream
Nutmeg
Black Pepper
Gruyere Cheese

Sweat the vegetables

This savory vegetarian quiche recipe starts with the mushrooms. Mushrooms naturally contain a lot of water. In fact, if you heat a dry pan over a medium high heat and add mushrooms to it, within a minute or so, they’ll actually start to give up their liquid and you’ll find them wet with their own juices – despite the fact that the pan was dry to start.

I’m saying this because the amount of oil may seem like it’s not enough, and the mushrooms will automatically soak up what’s there — and you’ll think, “Geez, I need to add more oil”.

Don’t. Just give the mushrooms a few minutes and they’ll release the liquid. That’s when you add the onions, red pepper flakes and bundle of thyme.

Curly kale is a great way to add fiber to this this quiche dish, but it does need to be wilted before mixing it with the other vegetables.

Prepping kale for quiche

Remove the tough stems from the kale and discard.
Roughly chop the kale and transfer to the sauté pan, stirring while the kale sizzles.
Stir in the water and cover the pan to give the kale a brief steam, which will wilt the leaves.
When the kale is softened, add the mushroom and onion mixture and stir to combine.

You can customize this vegetarian quiche recipe with just about any cheese that you have on hand. My personal favorite is Gruyere, but any of the ones listed below will be deliciously balanced in this kale and mushroom quiche. When you’re shredding the cheese, use the fine side of the box grater, so that the shreds are whisper thin and melt easily into the quiche custard.

Recommended cheeses for this recipe

Gruyere
Swiss
Emmental
Fontina
Monterey Jack
White Cheddar

Assembling quiche filling

Nutmeg is a classic ingredient to add to quiche custards. You don’t need a lot, but it adds an interesting (not sweet) flavor that enhances the gruyere, swiss or emmental cheese in the quiche dish. Just whisk the custard ingredients together until well combined and then fold in the sautéed vegetables and grated cheese.

Fill & bake

Fill the par-baked pie crust with the kale and egg custard filling.
Sprinkle a little extra cheese over the top and bake the kale quiche until the filling is set.
Let it cool for 10-15 minutes before cutting into it.

I love the way the house smells while the kale and mushroom quiche is baking. Its savory aroma will make your tummy rumble. It takes about an hour (maybe a little more) to bake and while it does, you can make some bacon or sausage to go with it and you’ll definitely want to pour some mimosas or bloody marys too.

One of the best things about quiche is that you can make it ahead of time and reheat it just before serving. It even freezes well and can be kept for up to a month.

For a make ahead quiche dish

Make the quiche as directed and let it cool to room temperature.
Cover and refrigerate.
When you’re ready to serve it, remove the quiche from the refrigerator and let it rest on the counter for about half an hour.
Preheat the oven to 325° and heat the quiche for 20-25 minutes or until warmed through.
If the crust starts to brown too much, rest a piece of foil over it.

More vegetarian quiche recipes:

What to serve with kale and mushroom quiche:

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