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!
Get the Recipe Kale & Goat Cheese Quiche
Ingredients
Homemade Pie Crust (optional)
- 1 1/2 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed (1 stick)
- 5 Tablespoons ice water
Quiche Recipe
- 1 pie crust, thawed, if previously frozen, or chilled if homemade
- 2 Tablespoons unsalted butter
- 1 cup shallot, finely chopped (~3 bulbs)
- 3 garlic cloves, minced
- Dash red pepper flakes, optional
- 2 cups kale, chopped
- 5 eggs
- 1 cup half-and-half
- 1/3 cup parmesan cheese, freshly shredded
- 1/2 teaspoon kosher salt
- 2 ounces herb garlic goat cheese
Instructions
- Pie crust: Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until the dough just comes together. Do not overwork it. Form the dough into a round disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once chilled, place the disk on lightly floured surface. Roll into an 11-inch circle.1 1/2 cups + 2 Tablespoons all-purpose flour, 1 teaspoon kosher salt, 1/2 cup cold unsalted butter, 5 Tablespoons ice water
- Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown.1 pie crust
- Quiche Filling: Meanwhile, melt butter in a skillet over medium heat. Add shallots and cook for 4-5 minutes. Add garlic and red pepper flakes, as well as a pinch of salt. Continue cooking for 1-2 minutes. Add the kale, cooking until slightly wilted.2 Tablespoons unsalted butter, 1 cup shallot, 3 garlic cloves, Dash red pepper flakes, 2 cups kale
- Whisk the eggs well, for 1-2 minutes, then whisk with the cream for another 1-2 minutes. This gets them nice and creamy! Finally, whisk in the parmesan cheese, salt, and pepper.1/3 cup parmesan cheese, 1 cup half-and-half, 5 eggs, 1/2 teaspoon kosher salt
- Spread the kale mixture on the bottom of the par-baked pie crust, and pour the egg mixture on top, being careful to not disperse the kale to one side. Dollop the goat cheese across the top of the quiche.2 ounces herb garlic goat cheese
- Reduce the oven to 325°F. Bake for 34-38 minutes until edges of the crust are golden brown and the quiche is mostly set. If there is slight movement in the center, that's ok, it will set up as it rests. The internal temperature should be at least 165°F.
- Place the quiche pan on a cooling rack and let rest for at least 25 minutes before cutting into it. This helps it set up so you can have even slices. Store any leftover, cooled, slices in the fridge or wrap well and freeze.
Notes
- Find a parmesan cheese labeled vegetarian, if needed.
- Salt: if using table salt or fine sea salt, halve the amount.
- Goat Cheese: you can also dollop half of the goat cheese with the kale, and the other half on top.
- 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 Sliced: defrost at 40% power for 3-5 minutes until heated 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).
Such a gorgeous quiche! My mom would LOVE this for mother’s day. Unfortunately, we won’t be with her this weekend but I’ll be seeing her in just a few weeks, so we’ll save the celebrations for then 🙂 Enjoy your brunch this weekend Becca!
Aw, glad it won’t be too long until you’re able to see her! Enjoy your Mother’s Day! 🙂
This recipe was easy to make and tasted amazing!! I love love love the combination of flavors, and the caramelized dhallots make all the difference! I will make this quiche again and again!
Isn’t it lovely?! So glad you enjoyed it! 🙂
Thank you for this recipe- it was absolutely delicious, my family LOVED it.
Yay, I’m so glad to hear!! Thanks, Caroline!