A kale and mushroom quiche is a dependable savory bake that pairs a flaky pastry shell with wilted greens and browned mushrooms in a soft custard. This version keeps the filling from getting watery by cooking the vegetables before they go into the crust. You get clean slices that hold their shape and a balanced, earthy flavor.
The recipe uses a standard 9-inch shell and a stovetop sauté before baking, so the crust stays crisp instead of soaking up liquid. It works for a weekend brunch or a make-ahead lunch through the week. The steps below are written so a first-time baker can follow them without guessing. If you enjoyed this, our more is worth trying next. Making this kale and mushroom quiche at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Kale And Mushroom Quiche
- Pre-cooked filling means no soggy bottom or weeping custard after cutting.
- One 9-inch quiche feeds four to six, so it scales for a small group without extra pans.
- Kale keeps a slight bite while mushrooms add a deep, roasted note to the eggs.
- Leftovers reheat cleanly and still taste fresh two days later.
Ingredients You’ll Need
- 1 pre-made 9-inch pie crust (store-bought or homemade, thawed)
- 1 tablespoon olive oil
- 2 cups chopped curly kale, stems removed, leaves torn into 1-inch pieces
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 small yellow onion, diced (about 3/4 cup)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup shredded gruyère cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Ingredient Substitutions
Cremini mushrooms: Replace with an equal weight of white button mushrooms for a milder, slightly sweeter flavor. White mushrooms release a bit more water, so cook them medium-low heat for an extra 2 minutes until the pan looks dry. The finished quiche will taste less earthy but still hold the same texture. The kale and mushroom quiche works well for weeknight cooking when time is limited.
Curly kale: Swap with an equal volume of baby spinach if you want a softer green with no chew. Spinach wilts in about 1 minute, so add it last and drain any liquid before filling the crust. Expect a milder taste and a darker green custard speckled with leaves. Storing leftover kale and mushroom quiche correctly keeps it tasting good for days.
Gruyère cheese: Use 3/4 cup shredded sharp cheddar for a tangier, more pronounced cheese note. Cheddar browns faster, so check the top at 25–30 minutes and cover with foil if it darkens too early. The slice will be a little firmer because cheddar has less moisture than gruyère. For the best results with this kale and mushroom quiche, read through all the steps before starting.
Heavy cream: Replace with an extra 1/2 cup whole milk for a lighter custard that sets softer. Without cream the eggs need the full bake time, so leave the quiche in until the center barely jiggles. The texture will be more like a frittata than a rich quiche. For another easy option, check out our default kit.
Step-by-Step Instructions
- Place the thawed pie crust into a 9-inch glass or metal pie dish, press it flat against the bottom and sides, and crimp the edge. Prick the bottom with a fork and chill it in the refrigerator while you cook the filling.
- Warm 1 tablespoon olive oil in a 10-inch skillet over medium-low heat. Add the diced onion and cook 4 minutes until translucent, then add the sliced mushrooms and cook 6 to 8 minutes until golden and crispy at the edges and the pan is dry.
- Add the chopped kale to the skillet, stir for 2 to 3 minutes until wilted and bright green, then spread the mixture on a plate to cool for 5 minutes so it does not cook the eggs prematurely.
- Whisk 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, salt, pepper, and nutmeg in a bowl until smooth, about 30 seconds, and do not overmix once the yolks are broken.
- Scatter 1/2 cup gruyère over the chilled crust, add the cooled kale and mushroom mix, then pour the custard on top and finish with the remaining 1/4 cup cheese.
- Bake at 180°C / 350°F for 38 to 45 minutes until the top is puffed and the center moves only slightly when you shake the pan.
- Rest the quiche on a wire rack for 15 minutes before slicing so the custard firms to clean, just set edges and a stable middle.
Pro Tips
Chill the shaped crust for 15 minutes before filling so the fat firms and the shell keeps its shape instead of slumping in the oven.
Cook the mushrooms until the skillet looks dry; any leftover moisture will steam the crust from below and soften it.
Use a glass pie dish if you have one, since you can see the bottom browning and judge doneness more easily than with a dark metal pan.
Learn the right pan temperature for eggs from The Kitchn if you want more control over custard texture.
Let the quiche rest the full 15 minutes; cutting early gives a runny center that leaks onto the plate.
Common Mistakes to Avoid
Skipping the pre-cook step lets kale and mushrooms release water into the custard, so the filling separates and the crust turns gummy. Always sauté until the pan is dry.
Overfilling the crust with hot vegetables cooks the eggs on contact and creates lumps; cool the mix for 5 minutes before pouring the custard.
Opening the oven before 30 minutes drops the temperature and can cause the top to crack; keep the door closed until the minimum bake time passes. You might also like our search recipes.
Serving Suggestions
Cut the quiche into six wedges and plate with a simple oyster mushroom side for a matching earthy note. A light green salad with lemon dressing balances the rich custard.
For brunch, serve a slice next to fresh fruit and a spritz for a bright, low-alcohol pairing. Keep portions at one wedge per person if you add a starch.
Storage and Reheating
Wrap cooled leftovers in plastic or place in an airtight container and refrigerate for up to 3 days. Do not leave the baked quiche at room temperature longer than 2 hours.
To reheat, set a slice on a tray in a 160°C / 325°F oven for 10 to 12 minutes until the center reads 60°C / 140°F. Avoid the microwave if you want the crust to stay crisp.
You can freeze a fully baked, cooled quiche for freeze for up to 2 months wrapped in foil and plastic; thaw overnight in the fridge before reheating.
Recipe Variations
Cheese Swap
Use 3/4 cup shredded fontina instead of gruyère for a milder, stringier melt. Bake at the same temperature but check the top at 35 minutes since fontina browns quicker. The result is a softer, more elastic bite.
Gluten-Free Crust
Replace the wheat crust with a 9-inch almond flour shell pressed into the dish and par-baked 10 minutes at 180°C / 350°F. The filling stays the same, but the base will be more tender and short. Expect a nutty background note in each slice.
Add Protein
Stir 1/2 cup diced cooked bacon into the cooled vegetable mix before pouring the custard for a smoky, salty layer. Reduce the added salt to 1/4 teaspoon so the slice is not oversalted. The bake time holds at 38 to 45 minutes.
Herb Version
Add 1 tablespoon chopped fresh thyme to the egg mix for a piney, savory lift that complements the kale. Use lenticchie on the side if you want a fuller plate. The herbs also deepen the color of the custard slightly.
Small Batch
Make four muffin-size quiches in a greased tin using half the filling and a 4-inch cutter on the crust. Bake at 180°C / 350°F for 22 to 25 minutes until just set edges. These freeze well and reheat in 6 minutes.
Kale And Mushroom Quiche
Description
A kale and mushroom quiche pairs a flaky pastry shell with wilted curly kale and browned cremini mushrooms in a soft, custardy gruyère-scented filling. Pre-cooking the vegetables keeps the crust crisp and the slices clean enough for brunch or make-ahead lunches.
Ingredients
Instructions
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Shape and chill crust
Place the thawed 9-inch pie crust into a 9-inch glass or metal pie dish and press it flat against the bottom and sides, then crimp the edge with your fingers. Prick the bottom all over with a fork and chill it in the refrigerator while you cook the filling so the fat firms and the shell keeps its shape instead of slumping.
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Cook onion and mushrooms
Warm 1 tablespoon olive oil in a 10-inch skillet over medium-low heat. Add the diced onion and cook 4 minutes until translucent, then add the sliced mushrooms and cook 6 to 8 minutes until golden and crispy at the edges and the pan looks dry with no standing liquid.
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Wilt kale and cool
Add the chopped kale to the skillet and stir 2 to 3 minutes until wilted and bright green, showing a slight bite but no raw stiffness. Spread the mixture on a plate to cool for 5 minutes so it does not cook the eggs prematurely on contact.
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Whisk custard mix
Whisk 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg in a bowl until smooth, about 30 seconds. Do not overmix once the yolks are broken, or the custard may turn tough when baked.
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Assemble the quiche
Scatter 1/2 cup gruyère over the chilled crust, then add the cooled kale and mushroom mix in an even layer. Pour the custard on top and finish with the remaining 1/4 cup cheese so the surface browns nicely.
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Bake the quiche
Bake at 180°C / 350°F for 38 to 45 minutes until the top is puffed and the center moves only slightly when you shake the pan, showing the eggs are fully set at about 71°C / 160°F. Keep the oven door closed until at least 30 minutes have passed to avoid cracking the top.
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Rest before slicing
Rest the quiche on a wire rack for 15 minutes before slicing so the custard firms to clean, just-set edges and a stable middle. Cutting early gives a runny center that leaks onto the plate, so wait the full time.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 11g56%
- Cholesterol 190mg64%
- Sodium 520mg22%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Wrap cooled leftovers in plastic or place in an airtight container and refrigerate for up to 3 days; do not leave the baked quiche at room temperature longer than 2 hours.
- Reheating: Set a slice on a tray in a 160°C / 325°F oven for 10 to 12 minutes until the center reads 60°C / 140°F; avoid the microwave to keep the crust crisp.
- Serving tip: Plate a wedge with a simple oyster mushroom side for a matching earthy note.
- Pro tip: Chill the shaped crust 15 minutes before filling so the shell keeps its shape and the bottom stays crisp.
