MUSHROOM & KALE QUICHE

Mushroom & Kale Quiche

Looking for a dish to impress this Mother’s Day or any day of the week for that matter? Well, look no further than this Kale & Mushroom Quiche. Not only are the colors and flavors incredible, but it’s also a stunner. Let’s be honest, we all eat with our eyes first. To take it up a level, I crumbled some goat cheese on top, and oh my!

Preheat oven to 450F.

Roll out the pie pastry then transfer into a pie tart pan. Firmly press bottom and sides into the tart pan. Remove the extra dough, poke with a fork a few times then place in the freezer for 15 mins. Once the oven is heated completely, lay a piece of parchment paper over the crust and fill it with uncooked rice or uncooked beans to weigh down the pie crust. Bake for 10 minutes until set and just starting to brown. Remove crust from oven and set aside to cool. Remove the rice and parchment paper.

Reduce oven temperature to 350F.

In a large cast-iron skillet, heat 1 tbsp unsalted butter over medium heat. When the pan is hot, add shallots and garlic and saute for 2 minutes then add mushrooms + thyme and sprinkle and sprinkle with salt and pepper. Sauté for 3 minutes or until mushrooms look golden. Add kale and cook 2-3 minutes, until vegetables are tender, stirring occasionally. Remove the mixture off the heat and let it slightly cool.

In a medium bowl add eggs, milk, salt, and black pepper. Whisk to combine.

Add kale mixture to the egg mixture. Stir well to combine.

Pour filling into pie crust and spread it out evenly. Top with heirloom cherry tomatoes. Bake for 35-40 minutes, or until filling is set. Remove from oven.

Let quiche rest for 15 minutes and add crumbles of goat cheese and thyme leaves, if preferred before slicing. Enjoy!

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MUSHROOM & KALE QUICHE

Yield: 6

Author: Yasmine Wahab

Prep time: 10 MinCook time: 50 Mininactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

• 1 9" pie crust
• 1 tbsp unsalted butter
• 1 shallot, chopped
• 2 garlic cloves, minced
• 2 tsp fresh thyme, chopped
• 1 cup cremini mushrooms, sliced
• 4 tuscan kale leaves, stems removed, roughly chopped
• 4 organic eggs
• 1/2 cup milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper 
• 3-4 heirloom cherry tomatoes, halved
• 2-3 thyme stems and crumbles of goat cheese for garnish
• Sprinkle Maldon flakey sea salt

Instructions

1. Preheat oven to 450F.
2. Roll out the pie pastry then transfer into a pie tart pan.  Firmly press bottom and sides into the tart pan.  Remove the extra dough, poke with a fork a few times then place in the freezer for 15 mins.   Once the oven is heated completely, lay a piece of parchment paper over the crust and fill it with uncooked rice or uncooked beans to weigh down the pie crust.  Bake for 10 minutes until set and just starting to brown. Remove crust from oven and set aside to cool.  Remove the rice and parchment paper.
3. Reduce oven temperature to 350F.
4. In a large cast-iron skillet, heat 1 tbsp unsalted butter over medium heat. When the pan is hot, add shallots and garlic and saute for 2 minutes then add mushrooms + thyme and sprinkle and sprinkle with salt and pepper.   Sauté for 3 minutes or until mushrooms look golden. Add kale and cook 2-3 minutes, until vegetables are tender, stirring occasionally. Remove the mixture off the heat and let it slightly cool.
5. In a medium bowl add eggs, milk, salt, and black pepper. Whisk to combine.
6. Add kale mixture to the egg mixture. Stir well to combine.
7. Pour filling into pie crust and spread it out evenly. Top with heirloom cherry tomatoes. Bake for 35-40 minutes, or until filling is set. Remove from oven. Let quiche rest for 15 minutes and add crumbles of goat cheese and thyme leaves, if preferred before slicing.

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xo,

Yas