Kale and Onion Quiche
Elevate your brunch or dinner menu with this hearty and flavorful Kale and Onion Quiche! Featuring tender caramelized onions, nutrient-packed kale, and a perfectly golden pre-made pie crust, this savory dish is a symphony of textures and flavors. The filling combines rich heavy cream, a blend of Parmesan and cheddar cheeses, and just a hint of nutmeg to create a silky, custard-like texture that pairs beautifully with the earthy greens. This quiche is easy to prepare yet irresistibly elegant, making it a versatile option for a make-ahead meal or a crowd-pleasing potluck dish. Serve it warm, chilled, or at room temperature for a deliciously satisfying dish that highlights the best of classic quiche recipes. Perfect for vegetarians, meal preppers, and anyone craving a nutritious yet indulgent meal!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 tablespoon olive oil
- 1 large yellow onion
- 4 cups kale
- 2 cloves garlic
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C). If your pie crust is frozen, allow it to thaw slightly, then press it into a 9-inch pie dish if not already in one. Prick the bottom lightly with a fork and bake for 8–10 minutes until lightly golden. Remove and set aside to cool.
Heat olive oil in a large skillet over medium heat. Thinly slice the onion and sauté in the skillet for 6–8 minutes until soft and caramelized. Mince the garlic and add it to the skillet, cooking for an additional minute until fragrant.
Remove the tough stems from the kale and roughly chop the leaves. Add the kale to the skillet with the onions and garlic, cooking for 4–5 minutes until wilted. Remove skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined. Stir in the grated Parmesan cheese, shredded cheddar cheese, salt, black pepper, and nutmeg.
Spread the kale and onion mixture evenly over the base of the pre-baked pie crust. Pour the egg and cheese mixture over the vegetables, smoothing the top with a spoon or spatula.
Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
