This delightful kale and mushroom quiche is a perfect blend of earthy flavors and creamy textures. It's an excellent choice for a hearty breakfast, a light lunch, or even a satisfying dinner. The combination of kale and mushrooms not only adds a nutritional punch but also brings a depth of flavor that will make this quiche a favorite in your household.
If you don't usually keep kale or mushrooms at home, you might need to pick them up at the supermarket. Kale is a leafy green vegetable that is often found in the produce section, usually near other greens like spinach and chard. Mushrooms can be found in the same area, often pre-sliced for convenience. Make sure to also check if you have cheddar cheese or your preferred cheese on hand, as this will add a deliciously rich flavor to your quiche.
Ingredients For Kale And Mushroom Quiche
Kale: A nutrient-dense leafy green vegetable that adds a slightly bitter, earthy flavor to the quiche.
Mushrooms: These fungi bring a savory, umami taste and a meaty texture to the dish.
Pie crust: The base of the quiche, which can be store-bought or homemade, providing a flaky, buttery foundation.
Eggs: The main binding ingredient that gives the quiche its custard-like texture.
Milk: Adds creaminess to the egg mixture, making the quiche light and fluffy.
Cheddar cheese: A sharp, tangy cheese that melts beautifully, adding richness and depth of flavor.
Salt: Enhances the overall flavor of the quiche.
Black pepper: Adds a hint of spice and complexity to the dish.
Technique Tip for This Quiche
When sautéing the kale and mushrooms, make sure to cook them over medium-high heat to allow any excess moisture to evaporate. This prevents the quiche from becoming soggy and ensures a more concentrated flavor in the vegetables.
Suggested Side Dishes
Alternative Ingredients
kale - Substitute with spinach: Spinach has a similar texture and nutritional profile, making it a great alternative.
mushrooms - Substitute with zucchini: Zucchini provides a similar texture and mild flavor that complements the quiche.
store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, flakier crust that can add a different texture to the quiche.
eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good option for a vegan quiche.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in quiches.
cheddar or your choice cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan substitute.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
Other Alternative Recipes Similar to This Quiche
How To Store / Freeze This Quiche
Allow the quiche to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness and prevent any odors from the fridge seeping in.
For short-term storage, place the wrapped quiche in the refrigerator. It will stay fresh for up to 3-4 days.
If you plan to store the quiche for a longer period, consider freezing it. First, wrap it in plastic wrap, then in a layer of aluminum foil to protect against freezer burn.
Label the wrapped quiche with the date to keep track of its storage time. Frozen quiche can be stored for up to 2 months.
To reheat refrigerated quiche, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil. Heat for about 15-20 minutes or until warmed through.
For reheating frozen quiche, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated quiche.
If you're in a hurry, you can reheat frozen quiche directly from the freezer. Preheat your oven to 375°F (190°C), place the quiche on a baking sheet, cover with foil, and bake for 25-30 minutes. Remove the foil for the last 10 minutes to crisp up the crust.
Avoid reheating quiche in the microwave if possible, as it can make the crust soggy. If you must use a microwave, reheat individual slices on a microwave-safe plate for 1-2 minutes, checking frequently to avoid overcooking.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover kale and mushroom quiche on a baking sheet.
- Cover it loosely with aluminum foil to prevent the crust from over-browning.
- Heat for about 15-20 minutes, or until the quiche is warmed through.
- Remove the foil for the last 5 minutes to crisp up the crust.
Microwave Method:
- Place a slice of the quiche on a microwave-safe plate.
- Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
- Microwave on medium power for 1-2 minutes, checking halfway through.
- Continue heating in 30-second intervals until the quiche is hot.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Place a slice of the quiche in the skillet.
- Cover the skillet with a lid to help heat the quiche evenly.
- Cook for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the quiche slice in the air fryer basket.
- Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
- Remove once the quiche is hot and the crust is crispy.
Best Tools for This Recipe
Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).
Skillet: Essential for sautéing the kale and mushrooms until they are tender.
Mixing bowl: Needed to whisk together the eggs, milk, salt, and pepper.
Whisk: Utilized to blend the egg mixture smoothly.
Pie dish: Holds the pie crust and the filling, giving the quiche its shape.
Knife: Used to chop the kale and slice the mushrooms.
Cutting board: Provides a safe surface for chopping and slicing ingredients.
Measuring cups: Ensures accurate measurement of the kale, mushrooms, milk, and cheese.
Measuring spoons: Used to measure the salt and black pepper precisely.
Cheese grater: Grates the cheese to the desired consistency for sprinkling over the quiche.
Cooling rack: Allows the quiche to cool evenly after baking.
Spatula: Helps to spread the sautéed vegetables evenly over the pie crust.
How to Save Time on Making This Quiche
Pre-chop ingredients: Chop the kale and mushrooms ahead of time and store them in the fridge.
Use store-bought crust: Opt for a store-bought pie crust to save time on preparation.
Batch cook: Sauté extra kale and mushrooms for future recipes.
Pre-mix egg mixture: Whisk the eggs, milk, salt, and pepper the night before and store in the fridge.
Shred cheese in advance: Shred the cheese and keep it ready to sprinkle over the quiche.
Kale And Mushroom Quiche
Ingredients
Main Ingredients
- 1 cup kale, chopped
- 1 cup mushrooms, sliced
- 1 pie crust store-bought or homemade
- 4 eggs
- 1 cup milk
- ½ cup cheese, shredded cheddar or your choice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the kale and mushrooms until tender.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Place the pie crust in a pie dish and spread the sautéed kale and mushrooms evenly over the crust.
- Pour the egg mixture over the vegetables and sprinkle with shredded cheese.
- Bake in the preheated oven for 45 minutes or until the quiche is set and golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
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