Kale and Goat Cheese Quiche

There’s just something about a hearty slice of quiche that has both a luxuriously creamy base and is filled with veggies and aromatics. Oh, and of course, cheese. It’s a go-to vegetarian breakfast because they are so versatile and everyone – all kinds of eaters – will love them.

Even better? They’re not just for breakfast, either. Or brunch. No, my friend, quiches like this goat cheese quiche, or Mediterranean quiche are such versatile dishes that you can enjoy them for lunch or even dinner! Serve it with a side salad, and you’ve got a delicious, nutritious meal!

Main Ingredients You’ll Need

This meatless quiche recipe has a pretty straightforward ingredient list when it comes down to it. Keeping it easy and simple to make! As always, please be sure to see the full recipe card below for all the details.

• Kale: you can use green kale or Lacinato kale for this recipe, just be sure to remove the rib before chopping. Need a substitute? Spinach will work, too!
• Herb and Garlic Goat Cheese: the star of the show! Buy a log of the herb and garlic goat cheese for the best quiche around. It adds a punch of flavor without extra work. It should be easy to find in the specialty cheese section alongside the other goat cheese varieties.
• Shallot: adds a wonderfully mild, aromatic flavor to the quiche and plays well with the herb and garlic goat cheese. Substitute yellow onion, if needed.
• Pie Crust: the crust of a quiche is just a pie crust! I’ve included a homemade recipe, but you can easily use storebought or your own favorite pie crust recipe.
• Half and Half: using a heavier cream rather than milk results in the most luxurious custard filling for the quiche. If you do need to use milk, I recommend whole milk.
• Parmesan Cheese: a little, because I love it! Be sure to find a brand that’s specifically vegetarian, if needed. Whole Foods 365 and Belgioioso are great options.
• Eggs: high-quality, fresh eggs make all the difference!

Do you love goat cheese? Try roasted cherry and goat cheese crostini for an easy appetizer, or these sweet potato bites — they’re excellent ways to use up leftover cheese!

Steps for Making Kale Quiche

There are a few different steps when it comes to making quiche: the crust, sauteeing the veggies, and baking.

The Quiche Crust

To make the process quicker and (IMO) easier, use a storebought crust. Otherwise, you can absolutely make a homemade crust if you have the time and patience. Homemade definitely tastes better with its buttery, flaky layers that can’t be beaten.

Either way, you will need to blind-bake the crust. This is the process for pre-baking the crust, partially, before any filing is added.

If making a homemade pie crust, be sure it’s nice and chilled before you proceed. If using store-bought, make sure it’s refrigerated or frozen unbaked crust. Also, if frozen, be sure to check the package directions for thawing.

Lay the crust in a 9-inch pie pan and crimp the edges. Line it with a piece of parchment paper and place either pie weights or dried beans inside the crust. This helps ensure the crust stays in place while it bakes, and doesn’t form air bubbles.

Par-bake until it’s just set, around 10 minutes. You’ll want to add the filling while the crust is still hot, so prep it while the crust is baking.

Prepare the Quiche Filling

This is a super easy quiche filling to prepare. Saute the shallot until slightly caramelized and tender. I like to use unsalted butter for added richness, but you can also substitute it with olive oil.

Then, add in pressed or minced garlic (always more garlic!), a pinch of salt to layer in flavor, and red pepper flakes. The chili flakes add a subtle heat and depth of flavor, without being overpowering.

Wilt in the kale as the last step, and move on to the eggs.

The egg mixture is simply the whisked eggs, half and half, and parmesan cheese. Add a little salt to flavor the eggs, and freshly ground black pepper.

Assemble and Bake

Spread the kale mixture in the bottom of the par-baked pie crust (that’s still hot!), and then pour in the egg mixture. I recommend pouring the eggs slowly and in a circular motion around the pan so the kale doesn’t disperse to one side.

Lower the heat of the oven to 325F and bake the quiche for around 35 minutes until the edges are set. It’s ok if the center is slightly jiggly – that ensures it’s not overbaked. It will continue to set as it rests.

When done, the internal temperature of the quiche should be 165F.

Let it Rest!

I highly recommend allowing the quiche to sit on a cooling rack for at least 20 minutes or so before serving. This gives the quiche time to set up and ensures it stays together once it’s sliced into.

You can enjoy it warm, at room temperature, or even cold.

Serving Quiche

Quiche is excellent served with a light side salad, especially with a tangy white balsamic vinaigrette or a dijon mustard dressing. The acid balances out the richness really nicely.

If serving for brunch, I like to enjoy it with some fresh fruit and a homemade latte, too. Another favorite side dish with quiche is crispy roasted potatoes.

You really cannot go wrong. A quiche is a hearty meal all by itself, too!

Make Ahead & Storage Tips

• Storage: Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat them in the microwave or oven until warmed through.
• Freeze Whole Quiche: cool the baked quiche completely (this will take several hours). Cover with plastic wrap then foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the fridge or on the counter. Bake at 350°F until heated through, about 15-20 minutes (more or less depending on the amount).
• Freeze Sliced: defrost at 40% power for 3-5 minutes until heated through.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!