This delicious Kale Quiche recipe is the perfect way to start your morning! The creamy egg filling is packed with veggies and cheese and then baked to fluffy perfection in a pie crust. Serve it for breakfast or brunch, or enjoy a slice for a light dinner.
Serve this quiche with a Bloody Mary for the ultimate Sunday brunch. Just like my Caprese Quiche, it’s just as delicious and is a perfect way to get your day started.
Ingredients Needed
- Pie crust – A store-bought pie crust cuts down on prep time.
- Olive oil
- Vegetables – I made the filling with sautéd garlic, onion, roasted red peppers, and canned mushrooms, but feel free to change these up as you like.
- Kale
- Shredded cheese – Sharp cheddar cheese.
- Eggs – Whisked with whole milk, salt, and black pepper, the baked eggs are super fluffy and full of flavor.
- Whole milk – This gives the egg filling a custard-like texture.
- Salt and black pepper
How to Prepare
For the detailed instructions, please see the recipe card.
- Prepare the pie crust: Roll out the pie crust and lay it in a prepared pie dish or quiche pan.
- Cook the aromatics: Heat the oil in a large skillet. Once hot, add the onions and garlic and cook until softened and fragrant.
- Add the veggies: Stir the kale, red peppers, and mushrooms into the garlic-onion mixture. Cook until the kale has wilted. Set aside.
- Make the filling: Whisk the eggs, milk, salt, and black pepper together in a large mixing bowl.
- Assemble: Spoon the vegetable mixture into the bottom of the crust and top with a layer of cheese. Pour the whisked eggs over the top.
- Bake: Bake the quiche until the center is firm. Let it cool for a few minutes, then slice and enjoy!
Helpful Tips
- Dry your vegetables. Especially the canned mushrooms and peppers! Removing excess moisture will help to ensure a quiche that is not runny.
- Use plenty of kale. It may seem like there’s too much fresh kale in this recipe but after the leaves wilt, it will all fit into the quiche.
- Let the baked quiche rest before serving. This gives the filling time to firm up, so you end up with clean slices.
Common Questions
Do you have to sauté vegetables before adding them to quiche?
Yes, I highly recommend sautéing the veggies before mixing them with the egg custard. This step cooks off some of the excess moisture while the heat brings out their flavors. Raw veggies are a big no-no because they can make the egg filling watery and/or will often be undercooked.
Is milk better than heavy cream in quiche?
I prefer whole milk in this quiche because heavy cream makes the filling too thick and dense. Half-and-half is another option because it has some of the richness of heavy cream but won’t make the filling too thick.
Can you use frozen kale?
I recommend using fresh kale for the best results, but frozen kale can work in a pinch. Allow it to thaw first, then pat it dry with paper towels to absorb any excess moisture.
Recipe Variations
- Add more veggies. Add whatever you have on hand or customize the recipe with spinach, asparagus, zucchini, or sautéd shallots.
- Switch up the cheese. Gruyere, Monterey Jack, pepper Jack, fontina, or Swiss cheese would all taste delicious in this quiche.
- Add some protein. Crispy bacon bits, pieces of cooked sausage, or chunks of leftover ham can make the quiche extra filling.
- Add seasonings. This quiche is plenty flavorful as-is, but you could add other seasonings like paprika, garlic powder, Italian seasoning, or whatever you have on hand to give it even more flavor.
- Use a homemade crust. Do you have a pie crust recipe that you like to make from scratch? Feel free to substitute it for the store-bought crust!
- Go crustless. You can always omit the crust if you prefer. Just remember to spray your baking dish well so the egg mixture doesn’t stick.
Storage and Reheating
- Refrigerator: Cover the leftover kale quiche or the individual slices and store them in the fridge for 3 to 4 days.
- Freezer: Cover the whole quiche or individual slices in a layer of plastic or aluminum foil, then freeze for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
- Reheating: Place in the oven at 350ºF for 20 to 25 minutes or until it’s heated through.
More Breakfast and Brunch Recipes
Kale Quiche
A hearty and satisfying quiche full of fresh kale, roasted red peppers, mushrooms, onions, and cheddar cheese.
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Servings: 8
Ingredients
- 1 refrigerated rolled pie crust at room temperature
- 2 tablespoons olive oil
- ½ cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 3 cups tightly packed roughly chopped kale rinsed, cleaned and large stems removed
- 1 (7 ounce) jar roasted red peppers drained well, patted dry with paper towels, and chopped
- 1 (4.5 ounce) can sliced mushrooms drained well and patted dry with paper towels
- 8 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350 degrees F.
- Spray a 9-inch pie dish or quiche pan with cooking spray. Carefully unroll pie crust and place in dish, pressing bottom and sides. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until onions are soft and translucent, stirring frequently (about 2 to 3 minutes).
- Add chopped kale, roasted red peppers and mushrooms. Stir and saute until the kale is wilted (about 3 to 4 minutes). Set aside kale mixture.
- Whisk eggs, milk, salt, and pepper in a large bowl until combined.
- Place kale mixture in bottom of pie crust and spread evenly. Sprinkle evenly with cheese.
- Pour egg mixture evenly over cheese and vegetables.
- Bake for approximately 40 minutes, or until center is firm and a toothpick inserted is removed clean. Allow to rest 10 minutes before slicing.
Notes
- Storage:
- Refrigerator: Allow to cool. Cover the leftover quiche or the individual slices and store them in the fridge for 3 to 4 days.
- Freezer: Allow to cool. Cover the whole quiche or individual slices in a layer of plastic or aluminum foil, then freeze for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
- Reheating: Reheat in the oven at 350ºF for 20 to 25 minutes, or until it’s heated through.
Nutrition
Calories: 252kcal | Carbohydrates: 16g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 695mg | Potassium: 273mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2973IU | Vitamin C: 36mg | Calcium: 178mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Ellen Illsley
This was awsome. I used fresh kale from my garden, and it came out wonderful. The kale was sort of like a cross between brocolli and spinach and even my husbank liked it. I sauted the onion and kale until they were very well done and soft.
Liz
Wonderful kale quiche recipe. Good proportions, ingredients and instructions. I reduced garlic and onion for personal preference. Thank you for sharing this!
Mary
is the nutrition amounts for the whole pie or one slice?
Hi Mary, it’s for one slice (1/8 of the quiche). I hope you enjoy it!
Bill
This was excellent. I made ours with 6 eggs and some half and half. The taste was delightful.
Taylor Cunningham
My son and I made this for dinner tonight! It was delicious and fun to make together;)
ShaWanda
I just made this tonight with my 12 year old daughter. It’s sonsimple and easy to make. We can’t wait to have it for breakfast in the Am!!
Hi ShaWanda, so glad you enjoyed it… thanks so much! 🙂
Sheri
I had some left over stuffing for my bell peppers so I decided to use it and combine this recipe! I had sautéed onions and garlic, then wilted some spinach and kale, added waterchest nuts and Quinoa. So I used this and added chopped mushrooms, chopped bell pepper, and 5 strips of cooked bacon. Mixed it all together and poured it into the prepared quiche dish, added sharp cheddar cheese and eggs and baked for 40 minutes!!! It turned out WONDERFFUL!!! Too bad I couldn’t post my pictures!
Ohhhh that sounds delicious, Sheri! Thanks for sharing! 🙂
Mona
Thnanks for sharing this! Never made a quiche but this recipe got me excited!
Making it tonight!
Mona
Thanks so much, Mona! I hope you enjoyed it. 🙂
Cheryl Salter
Great combination ! I love me some quiche especially that anything can be added . Always fun to to pull stuff out to make this tasty meal . Can’t wait to try the kale . Thanks !