Quiche is a satisfying vegetarian meal! With its buttery crust and creamy egg base that's filled with fresh kale, caramelized shallots, and herb and garlic goat cheese. This dish is perfect for breakfast, brunch, or a light lunch, and it can be enjoyed both warm or cold.
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.
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).
This recipe was updated in March 2023 for a better egg-to-cream ratio. The original recipe called for sliced shallot (updated to diced), 4 eggs, and 3/4 cup half-and-half. I also reduced the temperature to 325℉ from 375℉ for a better texture.