Updated: Sep 21
Every food blogger should have at least one quiche recipe. It's such a classic dish that can be made ahead of time and is delightful comfort food. Every holiday you should make a quiche. Why? Because it is easy to prepare and is always appreciated by people of any age. Quiche is fantastic to serve for breakfast, lunch, or dinner and is perfect to serve warm or at room temperature.
If you prefer a gluten free option, please check out my recipe for Frittata with Sweet Potato, Spinach, and Manchego Cheese.
It's mother's day weekend and you should consider making a quiche for her. She may be more impressed with a homemade quiche than having brunch in a local restaurant.
Last year on Mother's Day, my boys surprised me with a bird house, It was created, with their Dad's assistance, by their own little hands! It was so heartwarming and cute to see the effort from my 2 and 5 year old sons. Take a few minutes to watch the video of them making the bird house, check it out here.
In the future I'm sure my boys will bake something for me.
The recipe I'm offering you today is quicker than traditionally made quiche for there is no pre-baking of the crust, although it's still made from SCRATCH! Yes, no need to run to the store and buy the pie crust. Store bought crust is often made with bleached flour, starch, hydrogenated oil, sugar, xanthan gum, yellow 5, red 40, citric acid, propionate, potassium sorbate and soy.
Quiche can be a very healthy and complete meal especially if you serve it with some greens or fruit on the side. The combination of mushrooms, kale and feta cheese is a classic combination. Even meat lovers will love this rich creamy custard dish.
On ingredients for the quiche
The quality of ingredients always matters in my kitchen. Organic products are what I use as much as possible, and local if they can be obtained.
In this recipe I selected sheep feta. I love to use feta from goats or sheep because it's creamier and more likely these animals have been on a pasture diet. Also it is more digestible for lactose sensitive people. However, feel free to use any kind.
Mushrooms - I used baby Portobello in the video, but honestly any mushrooms you have on hand will work great.
Kale - I always purchase organic. Select whatever type you prefer. Curly kale was used in the video. Kale is one of those superfoods that have become extremely popular. Unfortunately, due to its high demand, pesticides are frequently used. It has been on the dirty dozen list for a while now.
Eggs - Every dish that is named as a quiche should include a decent amount of eggs so you can experience the egg based custard in each bite. Sometimes in restaurants I see quiche being served that barely contains any egg and is just enough to hold all the filling together: That is not quiche. I have to admit, I use a lot of eggs in my recipes! When they are from a good source, eggs pack a lot of nutrients into a small package. They are an excellent source of protein, healthy fats, iron, omegas, vitamins and minerals.
Feel free to use any leftover veggies, I cooked all veggies in one cast-iron pan, which is my favorite pan by the way. Saving time by using less dishes is always my goal.
How to store and freeze quiche?
Good news, any custard dish is perfect to freeze for later, so feel free to double the recipe and freeze one quiche for a future rush breakfast or lunch.
Wrap tight with plastic wrap whole or divide right away wrapping each piece individually. Store in the freezer for up to 3 months or refrigerate for up to one week.
Notes on the crust
You can make this fluffy crust ahead of time. If you leave it overnight in the fridge, bring the crust to room temperature before rolling. The crust can be made and then frozen for up to 6 months or put in the fridge for up to 3 days. I always make a few and keep them in the freezer for emergency quiches, pies or crostatas.
Let's make it...
Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 60 minutes
Author: Inna of innichkachef.com
Serve: 8 portions
Ingredients for the crust
1¾ cups plus 2 Tablespoons all-purpose flour
2/3 cup cold butter, chopped into cubes
1/5 teaspoon salt
1/5 teaspoon vinegar (any will work, I used rice vinegar in the video)
3-4 Tablespoons ice cold water
Ingredients for the quiche
3-4 cups chopped kale (I used curly kale in the video)
1 onion, chopped
1 cup chopped mushrooms (I used baby Portobello in the video)
1/2 cup feta, crumbled (I used sheep feta in the video)
1/2 cup parmesan, grated
4 large eggs
1 cup of heavy cream
1/2 cup of whole milk
3 Tablespoons of olive oil
pinch of nutmeg
1. To make the crust add flour, butter and salt to the food processor using a regular blade. Pulse a few times until butter becomes pea size. Add vinegar and water and pulse more until the dough starts to come together.
2. Move the dough into a plastic bag and with your hand form into a round and flat shape. It doesn't have to be perfect. Leave in the fridge to rest for 20-30 minutes.
3. Meanwhile chop the onion. Next, add olive oil, the chopped onion, salt and black pepper to a cast iron pan. Stir all together. On low to medium heat sauté for a few minutes.
4. Add mushrooms and season with salt and pepper. Stir well and let cook for another few minutes.
5. Next, add kale and a pinch of nutmeg, stir together and let cook for a few more minutes, just enough so that the kale is slightly soft and has a bright green color. Then transfer the entire mixture into a bowl, set aside and let it cool down.
6. To make the custard mixture, whisk the eggs using a hand whisk, then add milk and cream, grated parmesan cheese and whisk together. Set aside.
6. Take the dough from the fridge and roll with a rolling pin between two pieces of plastic wrap, or reuse the same plastic bag, just cut the bag on both sides.
7. Lay the dough in the pan and press gently into the edges. Cut off any dough that hangs over. Watch the video for this part.
8. Spoon the cooled off veggies onto your dough. Next add the feta cheese and then pour in the custard mixture.
9. Place the dish into a preheated oven up to 425F on the lowest rack. If you have a pizza stone that would be great and have it in the oven while it is preheating. We want the crust to get baked from the bottom as quickly as possible before it becomes soggy. Bake for 15 minutes. Then lower the temperature to 325F and continue to bake for another 25-30 minutes. Or until the edges are set and slightly brown but the center should be a bit jiggly. Let cool for a few minutes, slice and serve!