Your next breakfast: a light quiche with a creamy egg base, kale, shallots, and a tangy herb garlic goat cheese topping!
It’s no secret that quiches are my favorite kind of vegetarian breakfast recipes because they are so versatile and everyone – all kinds of eaters – will love them.
You know I absolutely love this Mediterranean Quiche recipe, and I can’t believe I’ve ever made anything besides it. And this Ricotta, Asparagus, Pesto Quiche that I made a couple of years ago for Mother’s Day was such a hit.
This year, while still serving quiche for Mother’s Day brunch (ok, ok, I’m seeing all the originality in this… but stick with me ;)), it’s lightened up a bit. Kale, Shallot, and Goat Cheese Quiche uses less half-and-half in the filling but still results in a luscious egg base.
Then to amp it up we’ve got…
…kale (always feels like extra health bonus points!)
…slightly caramelized shallots
…herbed garlic goat cheese
YES YOU GUYS – HERBED GARLIC GOAT CHEESE. Have you seen the little packets – packets, is that the word? Tubes? That feels weird. You know what I mean…right?! I digress – packets of goat cheese in the store that have all these flavors!? I usually bypass them because I’m a traditional kind of girl and love making crostini with good ol’ regular goat cheese (I’m looking at you Roasted Cherry Crostini and Fig Compote and Bacon Crostini). But for this quiche…magical herby-garlicy goat cheese was the way to go!
It adds an extra punch of flavor without any of the work! No chopping herbs, no buying herbs, etc… just add the goat cheese, et voila!
The goat cheese adds a hint of tangy flavor in the quiche that balances out the sweeter shallots and creamy egg base. It just works so well, and Mom is going to love it. Or Dad. Or friends. Or BFFs at their bridal/baby/life shower. Whoever you enjoy it with, it will be a hit.
Mostly Mom will love that you made her brunch. You’ll earn the bonus points because it’ll be delicious.
This year my family is going to celebrate Mother’s Day with brunch (hah, are you surprised?!). Kale, Shallot, Goat Cheese Quiche, a nice salad, and of course Clafoutis for “dessert”. Then we’ll hopefully be able to get outside – a little pool deck time, walk by the river, patio mimosa?! Keeping those fingers crossed the sun is in our favor, Mom deserves it!
I’d love to hear – what are your plans for Mom this Mother’s Day?!
Kale, Shallot, Goat Cheese Quiche
- 1 1/2 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cold and cubed
- 5 Tablespoons ice water
- 2 Tablespoons butter
- 3 shallot bulbs, thinly sliced (~1 cup)
- 2 garlic cloves, minced
- Dash of red pepper flakes, optional
- 2 cups green kale, chopped
- 1/3 cup parmesan*, freshly shredded
- 3/4 cup half-and-half
- 4 eggs
- Salt and pepper, to taste
- 2 ounces herb garlic goat cheese
- Pie crust: Sift together flour and salt. Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until dough just comes together. Do not overwork the dough. Form dough into a round disk shape and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once dough is chilled, place disk on lightly floured surface. Roll dough out to a 10-11 inch circle.
- Preheat oven to 375°. Place dough in a 9-inch pie pan. Trim edges and crimp if desired. Using a fork, pierce the bottom of the pie crust. Bake for 8-10 minutes until edges are slightly golden brown. Remove and set on wire rack to cool while you prepare the quiche.
- Quiche: Begin by melting 2 Tablespoons butter in a skillet over medium heat. Add shallots and cook for 6-8 minutes until golden and tender. Add garlic and red pepper flakes (if using) continue cooking for 1 minute. Add kale, cook for 2 minutes until slightly wilted. Set aside to cool.
- Meanwhile, whisk together parmesan cheese, half-and-half, eggs, and a light dash of salt and pepper.
- Layer kale and shallot mix in the par-baked pie crust. Pour egg mixture on top. Pinch off chunks of goat cheese and dollop on top of the quiche. Bake for 25-30 minutes until edges are golden brown and quiche is set. Let cool for 20-25 minutes to set, serve warm or room temperature.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.