Kale and Mushroom Quiche is a delicious dish made with a buttery crust, eggs, cream, kale, and mushrooms. The crust is pre-baked before adding the egg and cream mixture, along with the kale and mushrooms. It is then baked until the egg mixture is set. The result is a light and creamy quiche with a crunchy, buttery crust. This flavorful quiche makes for a great breakfast, lunch, or dinner recipe, perfect for any time of the day.
Step by step
Kale and Mushroom Quiche
Ingredients:
- 2 tablespoons of Olive Oil
- 2 cloves of Garlic, minced
- 4 ounces of mushrooms, diced
- 1/4 teaspoon of Thyme
- 2 cups of finely chopped Kale
- 2 large Eggs
- 1/2 cup of Milk
- Salt & Pepper, to taste
- 1/3 cup of grated Cheese (your preferred cheese)
- 1 9-inch pie crust, unbaked
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mushrooms and thyme; cook and stir until mushrooms are soft, about 5 minutes.
- Stir kale into mushroom mixture; cook and stir until kale is wilted, about 5 minutes. Season with salt and pepper.
- Whisk eggs and milk together in a bowl; pour over kale mixture and stir in cheese.
- Pour kale mixture into pie crust.
- Bake in preheated oven until top is golden brown and center is set, about 25 to 30 minutes.
- Allow to cool before serving.