Easy mushroom, kale and parmesan quiche

We love quiche around here. I know, it’s not health food but it’s a quick and easy thing to make, great for leftovers to quickly reheat or even to eat cold, and packs well in a lunchbox.  Even Leo will eat it (sometimes). Quiche makes the perfect dish to serve to guests because you can make it ahead. Have I convinced you that quiche is the best???

This recipe calls for frozen kale; you can use finely chopped fresh kale as well. I highly recommend buying a bag of chopped frozen kale.  I use it all the time around here to add to smoothies, soups and recipes like this quiche.

You will need a Microplane Zester/Grater for this recipe. If you don’t have one, get one!  It it seriously the best way to zest citrus and makes the prettiest little parmesan curls on top of your pizza, pasta, or whatever… In this recipe, it helps the parmesan stay light and fluffy in the quiche.

If you are gluten-free, low carb or forgot to buy a pie crust you can skip it entirely and make this as a frittata. Just make sure to cook your veggies in an oven-safe skillet and pour your custard mixture right into it.


You will need:

1 frozen pre-made pie crust (I like the Wholly Wholesome brand)
1 1/2 cup of heavy cream
3 eggs
1 tablespoon of olive oil
2 big pinches of sea salt
1/2 of pepper (or about 10-15 course grinds with your pepper grinder)
dash of nutmeg
2 cups of chopped white mushrooms
1 cup frozen kale
2 scallions, white and light green parts only, finely chopped
3/4 cup of Parmigiano-Reggiano finely grated with your microplane grater

Heat oven to 375

Roll out your pie crust and place in a lightly greased pie pan.

Heat a large skilled on medium-high and add olive oil.  Add the mushrooms and cook, stirring occasionally for 3-5 minutes or until all mushrooms have browned. Add the kale and continue to cook 3 minutes. This step is just as much about removing the moisture from the mushrooms and kale as it is cooking them.  If your veggies look wet, keep cooking. Add your scallions and remove the pan from heat.


In a medium sized mixing bowl whisk together the three eggs.  Next add your cream, salt, pepper and nutmeg and continue to whisk until all of your custard ingredients are well combined.

Once your veggies have cooled off a bit, place them in the pie shell and add 1/2 cup of the parmesan on top.  This is why you don’t want your veggies too hot, if the parmesan melts it will make your quiche too dense.


Pour your custard mixture into your pie shell so that it completely covers your veggies and parmesan then sprinkle the rest of the parmesan on top.


It should look like a light dusting of snow on top of your quiche.

Bake for 35 minutes or until the top of your quiche is golden brown.


Let cool at least 20 minutes before serving… if you can wait that long.

Please excuse that I took zero time to clean up or photoshop these quiche photos.  Little Lucy has a cold and is being slightly fussy and demanding…

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