This mushroom and kale quiche is a savory vegetarian quiche made with sautéed shiitake mushrooms, tender kale, eggs, milk, and cheese baked in a flaky crust — good for meal prep, brunch, or freezing for later.
The one factor extra satisfying than pulling a do-it-yourself quiche from the oven is pulling two from the oven on the similar time! One for this week, one for the freezer for an additional busy stretch forward. Future you may be so grateful.
Batch cooking quiche is such a win for meal prep. I began doing this double batched quiche final fall, and I hope to do it every now and then so I preserve the quiche cycle going. It’s one in every of my all-time favourite versatile meals: take pleasure in for breakfast, lunch, or a lightweight dinner!
Mushroom and Kale Quiche (Double Recipe)
This shiitake mushroom and kale combo is one in every of my favourite nutrient-packed fillings. Kale brings fiber, nutritional vitamins A and Okay, and a hearty texture that holds up fantastically in eggs. Shiitake mushrooms, my favourite mushrooms, add deep umami taste plus immune-supportive compounds. Collectively, they make a quiche that checks all of the containers and makes an all-in-one meal.
Why This Mushroom and Kale Quiche Is Nutritious
- Kale provides fiber, antioxidants, and minerals
- Shiitakes present wealthy taste and immune advantages
- Eggs provide protein and wholesome fat
- Milk + cheese add calcium and creaminess
Elements
- 2 store-bought pie crusts
- 2 heads kale
- 10 oz shiitake mushrooms
- 10 eggs
- 1½ cups complete milk
- 8 oz shredded cheese
- Salt + pepper
- Olive oil and/or butter for sautéing
How To Make Mushroom and Kale Quiche
Step 1: Preheat the oven
Preheat oven to 375°.
Step 2: Pre-bake the crusts
Bake crusts for 10 minutes, poking holes within the bottoms to launch steam.
Step 3: Put together the kale
Tear kale from stems, wash completely, and dry properly utilizing a salad spinner.
Step 4: Sauté the mushrooms
Cook dinner mushrooms in olive oil, butter, or each. Season with salt and pepper.
Step 5: Cook dinner down the kale
Add kale to mushrooms and cook dinner till lowered and most moisture is gone to forestall soggy quiche.
Step 6: Fill the crusts
Divide the mushroom and kale combination evenly between each crusts.
Step 7: Make the egg combination
Whisk eggs with milk, salt, and pepper.
Step 8: Pour eggs into crusts
Evenly distribute egg combination over greens.
Step 9: Add cheese
Prime each quiches with as a lot shredded cheese as you want.
Step 10: Bake
Bake for 45 minutes, till facilities are set.
Mushroom and Kale Quiche (Double Recipe)
This Mushroom and Kale Quiche is a savory vegetarian quiche made with sautéed shiitake mushrooms, tender kale, eggs, milk, and cheese — baked in a flaky crust and ideal for meal prep or freezing.
Elements
- 2 store-bought pie crusts
- 2 heads kale
- 10 oz shiitake mushrooms
- 10 eggs
- 1½ cups complete milk
- 8 oz shredded cheese
- Salt + pepper
- Olive oil and/or butter for sautéing
Directions
Preheat oven to 375°.
Pre-bake crusts for 10 minutes, poking holes within the bottoms.
Tear kale from stems, wash, and dry completely.
Sauté mushrooms in olive oil, butter, or each. Season with salt and pepper.
Add kale to mushrooms and cook dinner till lowered and moisture is generally gone (key for stopping soggy quiche!).
Divide veggie combination between crusts.
Whisk eggs with milk, salt, and pepper. Pour evenly into each crusts.
Prime with shredded cheese.
Bake for about 45 minutes, till facilities are set.
Let cool barely earlier than slicing.
What To Serve With Mushroom and Kale Quiche
This quiche pairs fantastically with recent and comfortable sides alike. Strive serving it with a winter fruit salad, roasted breakfast potatoes, a easy inexperienced salad, or a cup of soup for a straightforward lunch or dinner. It additionally makes a stunning addition to a brunch unfold alongside muffins or yogurt parfaits.
Strive a refreshing Straightforward Pesto Kale Salad for a easy, flavorful inexperienced facet, a hearty Prep Day Kale Salad that’s nice for serving alongside brunch, or a vibrant Tropical Kale Salad with citrus and chickpeas to brighten your plate. For much more shade and crunch, the Rainbow Superfood Salad makes a ravishing facet that’s as nutritious as it’s fairly.
Quiche Variations For This Recipe
- Swap kale for spinach (recent or frozen, properly squeezed so there’s minimal water)
- Strive peppers, eggplant, or blended mushrooms
- Use goat cheese, cheddar, feta, Swiss — something works
- A bag of pre-chopped kale is okay, too; simply choose by means of and take away powerful stems
- You should utilize any type of milk that you simply like
- If you wish to make your personal crust, try this recipe: Vegetable Quiche with Home made Crust
Mushroom and Kale Quiche FAQs
Can I make Mushroom and Kale Quiche crustless?
Sure! Merely grease a pie dish properly and pour the filling straight in. Bake as directed, checking a couple of minutes early.
Can I take advantage of totally different mushrooms?
Completely. Cremini, button, or a blended mushroom mix all work properly.
How do I do know when quiche is totally cooked?
The middle ought to be set and never jiggly. A knife inserted within the center ought to come out clear.
Are you able to make quiche forward of time?
Sure — bake it a day prematurely and refrigerate as soon as totally cooled. Reheat slices earlier than serving.
How To Retailer Quiche
Let quiche cool utterly at room temperature earlier than refrigerating to maintain the crust crisp. Retailer coated within the fridge for as much as 4 days.
How To Reheat Quiche
- Toaster oven: 350° for ~quarter-hour
- Microwave + toaster oven combo for pace
- Microwave provided that wanted ASAP
How To Freeze A Quiche
- Cool utterly within the fridge.
- Wrap tightly in plastic wrap.
- Retailer in a zip-tight freezer bag.
- Thaw in a single day and reheat slices as wanted.
Having a full Mushroom and Kale Quiche prepared within the freezer is like gifting your self a do-it-yourself meal later.
