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 perfect for meal prep or freezing.
Servings 8 servings
Ingredients
- 2 store-bought pie crusts
- 2 heads kale
- 10 oz shiitake mushrooms
- 10 eggs
- 1½ cups whole milk
- 8 oz shredded cheese
- Salt + pepper
- Olive oil and/or butter for sautéing
Instructions
- Preheat oven to 375°.
- Pre-bake crusts for 10 minutes, poking holes in the bottoms.
- Tear kale from stems, wash, and dry thoroughly.
- Sauté mushrooms in olive oil, butter, or both. Season with salt and pepper.
- Add kale to mushrooms and cook until reduced and moisture is mostly gone (key for preventing soggy quiche!).
- Divide veggie mixture between crusts.
- Whisk eggs with milk, salt, and pepper. Pour evenly into both crusts.
- Top with shredded cheese.
- Bake for about 45 minutes, until centers are set.
- Let cool slightly before slicing.