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During the holidays, quiche is my gateway vegetarian recipe. It's a wonderful bridge for those who might be a meat and potatoes kind of person to those who want to load up on vegetables. This kale quiche is one of my favorites to make and you're probably noticing a pattern with kale and garlic (I love it). Best of all? This is my go-to crust recipe for pies and quiches. It's easy to make an extra crust if you're pie making. Store it in the refrigerator or freezer until you're ready to make the quiche!
Impress your holiday guest with this flavorful quiche. The garlicky kale and the crust can be made ahead of time for simple prep day-of.
Tips & Tricks: You could also make this quiche crust in a food processor
Stock up: get the pantry ingredients you will need:maple syrup, eggs,milk
Nutrition: See the information.
This quiche recipe is a riff on the quiche recipe in The Easy Vegetarian Kitchen cookbook. Quiche is one of my go-to base recipes because it's so easy to use the crust and eggs as a base and fill in with whatever you might have on hand. A few variations for this kale quiche include:
Gluten free: Use Bob’s 1 to 1 Gluten-Free Flour Mix for a gluten free crust option.
Greens: Make this quiche with your favorite greens instead of kale. Collards, spinach, or swiss chard would be excellent alternatives.
Cheese: I love a strong cheese in this quiche. Try it with blue cheese instead of sharp cheddar. Or use a more mild cheese such as havarti or swiss.
I'm normally an all-wheat or alternative flour kind of gal but during the holidays, I break out the all-purpose flour. Not everyone in my family loves the wheat/alternative flours as much as I so using Bob's AP flour is a great way to still showcase vegetables but not completely overwhelm them!
Butternut Squash Blue Cheese Ravioli
Romesco Potato Pizza
Root Vegetable Pot Pie
I've been worried about my Dad's reluctance to eating veggies and his bigger-than-normal servings of meat, so this is a great way to sneak extra greens into his diet.
- Charmaine
Hi Erin! This quiche and the variations you suggested sound perfect for any breakfast, lunch or dinner! I was thinking that for myself, I might pre-bake a couple of the pie crusts, freeze them, and bring them out as needed. With the crazy holiday season ahead, this would be a great time saver and quick meal. Do you think it's a good idea to make the pie crusts ahead? Thanks again for sharing your recipes! Blessings, Christina
★★★★★
I do! When I worked at the bakery, we did this quite often. Such a time saver!
Mmh, it looks mouth-watering!
great time of year for this, I have a go-to version that's similar but this looks better with the cream cheese-maple syrup and other flavors in the crust! thank you for this recipe!
This recipe could get me back to eating quiche (haven't had it in years). I get very tired of the same old quiche, and don't like the flavors that well, so this would be a very pleasant change.
Hello, I know this may sound dumb but I have never fixed or tried Quiche before and was wanting to make it for my family. I am curious is Quiche the whole meal or do you serve it with other food items. I am thinking my family will enjoy this very much. Thank you for sharing this awesome recipe. Glenn
★★★★★
If I'm making this for breakfast, I usually serve it with fresh fruit. If it's made for lunch or dinner, a lightly dressed salad is a nice side!
I just tried this recipe and used small diced broccoli stems instead of kale. I failed in making the dough liquid proof, and since I used a cake mold with removable bottom, it leaked out a bit. I quickly put it on a baking tray and into the oven and luckily it stopped leaking. So despite my own failure it still came out nicely and it tastes sooooo delicious, that I could eat the whole thing by myself! Usually I am wheat and mostly grain free, but I did an exception for this recipe. I would like to use it more often but think I would need to figure out a grain free dough option. Thanks for this recipe!
★★★★★
I don't have cream cheese at home.what could I do in it tat it works?
Extra butter- all butter crust work well too.
425 degrees may be too high a temperature. I used pastry dough but even the top was too brown - after 35 mn.
Still looks quite edible, however...
Great flavor in the crust!
★★★★★
Excellent quiche! Easy to whip up, and I love that there’s a half-pound of kale packed in! Delicious and nutritious. 😉
The crust is great too I may use it for pies and other quiche - so easy and yummy!
★★★★★
I notice that most of the commentators haven't tried the recipe yet. I did and it really needs a lot of work. I was suspicious of the enormous amounts called for, rightly so. Why such gigantic dimensions? 8 eggs? 2 1/4 cups milk? 1/2 lbs kale??? I am willing to make this again but will downsize it by 1/4 or more. Also important to note that "parbake" doesn't mean "blind bake." I normally would have done the latter but thought perhaps that it wouldn't be necessary or else it would have specified. Well, the crust was a disaster, shrinking to the point that there was no way it would accommodate the mixture. As I said, this recipe needs a lot of work.