Kale and Mushroom Quiche

A kale and mushroom quiche in a pie plate.

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!

filling a pie pastry with pie weights to blind bake.
When blind-baking a pie shell, it helps to use pie weights or dried beans to prevent the shell from puffing up or sliding while baking.

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 – make your own or use a store-bought crust.
  • Button Mushrooms – you can also use cremini or other wild mushrooms.
  • Onions – I use yellow onions, but white or red work too. Can substitute shallots.
  • Curly Kale – no need to massage the kale first.
  • Red Pepper Flakes – to give the egg custard flavor and spice.
  • Fresh Thyme – adds an herbal lemony quality.
  • Kosher Salt – I use Diamond Crystal Kosher salt, which is less salty by volume than Morton’s. If you use Morton’s, reduce the amount by about ⅓.
  • Eggs – You can use large or extra-large eggs.
  • Milk – whole milk or 2% is recommended, but you can use skim milk.
  • Cream – regular or heavy cream is needed here – to create a quiche custard that is both creamy and firm.
  • Nutmeg – I grate whole nutmeg on a microplane grater for fresher flavor.
  • Black Pepper – freshly ground will give you the best flavor.
  • Gruyere Cheese – This nutty, creamy cheese works well with this combination.
sauteeing mushrooms and onions with thyme.
It’s important to sweat the vegetables in the pan so the excess moisture can evaporate, otherwise, it’ll make your mushroom kale quiche soggy. That’s not what we’re going for.

Sweat the vegetables

This savory vegetarian quiche recipe starts with the mushrooms, which naturally contain a lot of water. In fact, if you heat a dry pan over a medium high heat and add sliced buttons or creminis 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”.

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

sauteeing the kale for vegetarian quiche recipe.
Kale leaves have a lot of volume, so it only takes 3-5 large stems of kale to flavor this quiche recipe.

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

  1. Remove the tough stems from the kale and discard.
  2. Roughly chop the kale and transfer to the sauté pan, stirring while the kale sizzles.
  3. Stir in the water and cover the pan to give the kale a brief steam, which will wilt the leaves. 
  4. When the kale is softened, add the ‘shroom and onion mixture and stir to combine.
mixing sauteed kale, mushroom and onions.
Once the veggies are cooked and cheese has been grated, it’s time to assemble the quiche and bake.

You can customize this vegetarian kale 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.

  • Gruyere
  • Swiss
  • Emmental
  • Fontina
  • Monterey Jack
  • White Cheddar
making custard and mixing gruyere with vegetables. This easy vegetarian recipe comes together quickly.
The simple egg custard is primarily made with milk, cream and eggs. Just whisk together and add the veg and cheese.

Assembling quiche filling

Nutmeg is a classic ingredient that elevates everything from classic white sauce (béchamel) to egg custards for quiche recipes. You don’t need a lot, but it adds an interesting (not sweet) flavor that enhances the gruyere, swiss or emmental cheese in any quiche recipe, including this mushroom and kale quiche.

Pro-Tip: Don’t buy nutmeg that’s already been ground. Instead use whole nutmeg and grate it yourself using a microplane. The flavor is much more pronounced when it’s freshly grated and the spice will last much longer.

Just whisk the custard ingredients and grated nutmeg together until well combined and then fold in the sautéed vegetables and grated cheese.

Filling the pie pastry with vegetarian custard blend.
fill the par-baked crust with the mushroom and kale filling, then bake the quiche.

Fill & bake

  1. Fill the par-baked 9 inch pie crust with the kale and egg custard filling.
  2. Sprinkle a little extra cheese over the top and bake the kale quiche until the filling is set.
  3. 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.

Swaps & variations

  • If you don’t have kale for the quiche, swap it out for about 6 ounces of fresh spinach leaves or 1 box of frozen chopped spinach, that’s been thawed and squeezed of all its excess moisture.
  • You can add other veggies to the kale quiche to amp up the nutrition. Try adding leftover roasted butternut squash or diced roasted red bell peppers from a jar (just make sure to blot them dry with a paper towel before adding them to the custard to prevent weeping.
  • For a heartier mushroom kale quiche, stir in cooked, chopped bacon, ham or sausage.
A whole baked kale mushroon quiche.
The mushroom and kale quiche is puffed when you remove it from the oven, but it will relax in the pastry crust as it cools.

One of the best things about kale 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

  1. Make the quiche as directed and let it cool to room temperature.
  2. Cover and refrigerate.
  3. 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.
  4. Preheat the oven to 325° and heat the quiche for 20-25 minutes or until warmed through.
  5. If the crust starts to brown too much, rest a piece of foil over it.
This makes a great brunch dish with a fruit salad or a tasty lunch or dinner with French bread and a glass of wine.

Reader comments on mushroom kale quiche:

From Cassie: “Amazing flavor! Thanks!”

From Karen: “Very good! Was easy to make and the whole family loved it!”

Betsy says: “Added this delicious kale quiche to my Mother’s Day brunch! Soooo good!”

Slicing the kale and mushroom quiche.

What to serve with kale and mushroom quiche:

A slice of kale mushroom quiche on a plate.
Make this easy recipe soon!

More vegetarian quiche recipes:

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A kale and mushroom quiche in a baked crust.
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4.40 from 41 votes

Kale and Mushroom Quiche

Quiche is a great way to entertain for weekend brunches and they’re portable, so when they ask you to bring something… it’s quiche to the rescue!
Author: Lisa Lotts
Course Breakfast, Main Course
Cuisine American
Keyword eggs, kale, mushrooms
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 8


  • 1 9-inch pie crust
  • 8 ounces button mushrooms thinly sliced
  • 1 medium yellow onion diced
  • scant ¼ 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
  • ¾ cup milk
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg freshly grated
  • ¼ teaspoon black pepper freshly ground
  • 1 cup grated gruyere cheese can also use emmenthal, swiss, fontina


  • 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.


Calories: 316kcal | Carbohydrates: 16g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 506mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 1mg

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  1. can this be par baked the day before and then finished in the oven? Ive never tried that but I need this to require no effort the morning it is going to be eaten. thanks!

    1. There are two ways I would go about this.

      1. Make the filling the day before and when you want to bake, par-bake the crust, fill it with the quiche filling, and bake until set or…
      2. Make and bake the quiche the day before. Reheat in a low oven (300°F) for about 15 to 20 minutes or until it’s warmed through. You may want to loosely cover it with tin foil to prevent extra browning, but the oven will be low enough that it shouldn’t affect it.

  2. I am making this tomorrow am and would like to know if using a frozen pie crust, didn’t read correctly, should i thaw out and assemble and cook for the 45 to 60 minutes, should be ok?

  3. Heather Doyle says:

    5 stars
    Really good combination, comes together easily and smells heavenly. One of the best things is you can just throw in random ingredients that are hanging around. I used mace instead of nutmeg (because I was out) and I substituted almond milk for the milk and threw in some diced bacon. You can just do no wrong with this recipe!

  4. Flavia Andrews says:

    5 stars
    I loved the richness of this quiche. Very satisfying, and all the flavors work together wonderfully! I would have this for breakfast, lunch or dinner! Thanks, Lisa!

  5. Renee | The Good Hearted Woman says:

    5 stars
    This quiche looks so savory and satisfying: I love the combination of flavors! A slice of quiche and a nice salad makes a perfect meal.

  6. I am always looking for new ways to use kale and this sounds delicious.

  7. 5 stars
    Love this quiche recipe! Thanks for sharing! Definitely making again!

  8. 5 stars
    Love this recipe! It was so easy and flavorful! Will definitely be making again!

  9. 5 stars
    I love the kale and mushroom flavor combination! Such a wonderful quiche.

  10. Helen @ family-friends-food.cmo says:

    5 stars
    This looks great. The combination of flavours from the kale and mushrooms sounds delicious.

  11. 5 stars
    I made this quiche for my family & they loved it!

  12. 5 stars
    This is a fantastic recipe. I’ve made it twice as two quiches with added ingredients and it worked great for big brunches. To make it more substantial, I added veggie breakfast sausage and fine diced red bell pepper. I also used smoked gouda and cheddar for the cheese. So yum! Thank you for the inspiration!

    1. I’m so glad you enjoy this recipe — and love your twists and add-ins! To me, cooking is very personal, so I love that you’ve made this your own!

  13. Could you freeze this quiche and if so, would you freeze the quiche before you baked it or after?

    1. I would freeze it after baking. Defrost the quiche before reheating it. I would reheat at 300° for 15-20 minutes.

    2. Hi Barb! Yes, you can freeze the quiche. I would do it after you’ve baked it. Thaw the quiche before reheating it. I would set the oven at 300° and warm it for 15-20 minutes.

  14. 5 stars
    Made it for dinner tonight and it was an absolute hit. We loved it.

    1. I’m so glad you enjoyed it Karen! Quiche is a go-to meal for me because everyone loves them! Thanks for letting me know!