Vegetable quiche with kale

I love quiche and am always looking for new ways to use kale in my cooking because I get a ton of it in my winter and early spring CSA boxes. So making a vegetarian quiche that contained kale seemed like a great idea to me. The thing is with kale is that the flavor and texture can be REALLY overwhelming. So I decided to include several different vegetables to mute the flavor and texture of the kale. Here is my final recipe

Vegetable quiche

  • 1/2 cup diced red pepper
  • 1/2 cup diced sweet onion
  • 1/2 cup shiitake mushrooms sliced into strips
  • 3/4 cup kale steamed and cut into fine strips
  • 3/4 cup shredded Parmesan and romano cheese blend
  • 4 eggs
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 store bought pie crust
  1. Blind bake the pie shell for 10 minutes at 350.
  2. In a pan sauteed all the vegetable except the kale. Cook until soft.
  3. Place cooked veggies without juices, and cheese in cooked pie shell.
  4. Beat together eggs, milk, salt and pepper.
  5. Pour egg mixture into the pie shell.
  6. Bake 350 for 35 – 45 minutes

You can test the doneness by inserting a toothpick into the center of the quiche. It should come out clean. I ended up eating this for both lunch and breakfast a couple times this week because was SO tasty. I wish that others in my family appreciated it but since they didn’t it was all for me to enjoy.

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