Kale Quiche

A hearty and satisfying quiche full of fresh kale, roasted red peppers, mushrooms, onions, and cheddar cheese.

Prep Time 20

Cook Time 40

Total Time 1

Servings

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

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.

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.