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


  • 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


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Stir kale into mushroom mixture; cook and stir until kale is wilted, about 5 minutes. Season with salt and pepper.
  4. Whisk eggs and milk together in a bowl; pour over kale mixture and stir in cheese.
  5. Pour kale mixture into pie crust.
  6. Bake in preheated oven until top is golden brown and center is set, about 25 to 30 minutes.
  7. Allow to cool before serving.

Kale and Mushroom Quiche

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