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 — excellent for meal prep, brunch, or freezing for later.
The one factor extra satisfying than pulling a selfmade 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’ll 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 on occasion so I preserve the quiche cycle going. It’s one among my all-time favourite versatile meals: get pleasure from for breakfast, lunch, or a lightweight dinner!
Mushroom and Kale Quiche (Double Recipe)
This shiitake mushroom and kale combo is one among my favourite nutrient-packed fillings. Kale brings fiber, nutritional vitamins A and Ok, and a hearty texture that holds up superbly 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
Components
- 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 totally, and dry nicely utilizing a salad spinner.
Step 4: Sauté the mushrooms
Prepare dinner mushrooms in olive oil, butter, or each. Season with salt and pepper.
Step 5: Prepare dinner down the kale
Add kale to mushrooms and cook dinner till diminished and most moisture is gone to stop 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
High 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 excellent for meal prep or freezing.
Components
- 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 totally.
-
Sauté mushrooms in olive oil, butter, or each. Season with salt and pepper.
-
Add kale to mushrooms and cook dinner till diminished and moisture is usually gone (key for stopping soggy quiche!).
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Divide veggie combination between crusts.
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Whisk eggs with milk, salt, and pepper. Pour evenly into each crusts.
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High with shredded cheese.
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Bake for about 45 minutes, till facilities are set.
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Let cool barely earlier than slicing.
What To Serve With Mushroom and Kale Quiche
This quiche pairs superbly with contemporary 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 simple lunch or dinner. It additionally makes a beautiful addition to a brunch unfold alongside muffins or yogurt parfaits.
Strive a refreshing Simple 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 coloration and crunch, the Rainbow Superfood Salad makes a lovely facet that’s as nutritious as it’s fairly.
Quiche Variations For This Recipe
- Swap kale for spinach (contemporary or frozen, nicely squeezed so there’s minimal water)
- Strive peppers, eggplant, or combined mushrooms
- Use goat cheese, cheddar, feta, Swiss — something works
- A bag of pre-chopped kale is ok, too; simply decide by way of and take away powerful stems
- You should use any sort of milk that you simply like
- If you wish to make your personal crust, take a look at this recipe: Vegetable Quiche with Do-it-yourself Crust
Mushroom and Kale Quiche FAQs
Can I make Mushroom and Kale Quiche crustless?
Sure! Merely grease a pie dish nicely and pour the filling immediately in. Bake as directed, checking a couple of minutes early.
Can I exploit completely different mushrooms?
Completely. Cremini, button, or a combined mushroom mix all work nicely.
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 upfront and refrigerate as soon as totally cooled. Reheat slices earlier than serving.
How To Retailer Quiche
Let quiche cool fully at room temperature earlier than refrigerating to maintain the crust crisp. Retailer lined 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 fully 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 selfmade meal later.
