This mushroom and kale quiche is a savory vegetarian quiche made with sautéed shiitake mushrooms, tender kale, eggs, milk, and cheese baked in a flaky crust — perfect for meal prep, brunch, or freezing for later.
The only thing more satisfying than pulling a homemade quiche from the oven is pulling two from the oven at the same time! One for this week, one for the freezer for another busy stretch ahead. Future you will be so grateful.
Batch cooking quiche is such a win for meal prep. I started doing this double batched quiche last fall, and I hope to do it every so often so I keep the quiche cycle going. It’s one of my all-time favorite versatile foods: enjoy for breakfast, lunch, or a light dinner!
Mushroom and Kale Quiche (Double Recipe)
This shiitake mushroom and kale combo is one of my favorite nutrient-packed fillings. Kale brings fiber, vitamins A and K, and a hearty texture that holds up beautifully in eggs. Shiitake mushrooms, my favorite mushrooms, add deep umami flavor plus immune-supportive compounds. Together, they make a quiche that checks all the boxes and makes an all-in-one meal.
Why This Mushroom and Kale Quiche Is Nutritious
- Kale adds fiber, antioxidants, and minerals
- Shiitakes provide rich flavor and immune benefits
- Eggs supply protein and healthy fats
- Milk + cheese add calcium and creaminess
Ingredients
- 2 store-bought pie crusts
- 2 heads kale
- 10 oz shiitake mushrooms
- 10 eggs
- 1½ cups whole milk
- 8 oz shredded cheese
- Salt + pepper
- Olive oil and/or butter for sautéing
How To Make Mushroom and Kale Quiche
Step 1: Preheat the oven
Preheat oven to 375°.
Step 2: Pre-bake the crusts
Bake crusts for 10 minutes, poking holes in the bottoms to release steam.
Step 3: Prepare the kale
Tear kale from stems, wash thoroughly, and dry well using a salad spinner.
Step 4: Sauté the mushrooms
Cook mushrooms in olive oil, butter, or both. Season with salt and pepper.
Step 5: Cook down the kale
Add kale to mushrooms and cook until reduced and most moisture is gone to prevent soggy quiche.
Step 6: Fill the crusts
Divide the mushroom and kale mixture evenly between both crusts.
Step 7: Make the egg mixture
Whisk eggs with milk, salt, and pepper.
Step 8: Pour eggs into crusts
Evenly distribute egg mixture over vegetables.
Step 9: Add cheese
Top both quiches with as much shredded cheese as you like.
Step 10: Bake
Bake for 45 minutes, until centers are set.
Mushroom and Kale Quiche (Double Recipe)
This Mushroom and Kale Quiche is a savory vegetarian quiche made with sautéed shiitake mushrooms, tender kale, eggs, milk, and cheese — baked in a flaky crust and perfect for meal prep or freezing.
Ingredients
- 2 store-bought pie crusts
- 2 heads kale
- 10 oz shiitake mushrooms
- 10 eggs
- 1½ cups whole milk
- 8 oz shredded cheese
- Salt + pepper
- Olive oil and/or butter for sautéing
Instructions
-
Preheat oven to 375°.
-
Pre-bake crusts for 10 minutes, poking holes in the bottoms.
-
Tear kale from stems, wash, and dry thoroughly.
-
Sauté mushrooms in olive oil, butter, or both. Season with salt and pepper.
-
Add kale to mushrooms and cook until reduced and moisture is mostly gone (key for preventing soggy quiche!).
-
Divide veggie mixture between crusts.
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Whisk eggs with milk, salt, and pepper. Pour evenly into both crusts.
-
Top with shredded cheese.
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Bake for about 45 minutes, until centers are set.
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Let cool slightly before slicing.
What To Serve With Mushroom and Kale Quiche
This quiche pairs beautifully with fresh and cozy sides alike. Try serving it with a winter fruit salad, roasted breakfast potatoes, a simple green salad, or a cup of soup for an easy lunch or dinner. It also makes a lovely addition to a brunch spread alongside muffins or yogurt parfaits.
Try a refreshing Easy Pesto Kale Salad for a simple, flavorful green side, a hearty Prep Day Kale Salad that’s great for serving alongside brunch, or a vibrant Tropical Kale Salad with citrus and chickpeas to brighten your plate. For even more color and crunch, the Rainbow Superfood Salad makes a beautiful side that’s as nutritious as it is pretty.
Quiche Variations For This Recipe
- Swap kale for spinach (fresh or frozen, well squeezed so there is minimal water)
- Try peppers, eggplant, or mixed mushrooms
- Use goat cheese, cheddar, feta, Swiss — anything works
- A bag of pre-chopped kale is fine, too; just pick through and remove tough stems
- You can use any kind of milk that you like
- If you want to make your own crust, check out this recipe: Vegetable Quiche with Homemade Crust
Mushroom and Kale Quiche FAQs
Can I make Mushroom and Kale Quiche crustless?
Yes! Simply grease a pie dish well and pour the filling directly in. Bake as directed, checking a few minutes early.
Can I use different mushrooms?
Absolutely. Cremini, button, or a mixed mushroom blend all work well.
How do I know when quiche is fully cooked?
The center should be set and not jiggly. A knife inserted in the middle should come out clean.
Can you make quiche ahead of time?
Yes — bake it a day in advance and refrigerate once fully cooled. Reheat slices before serving.
How To Store Quiche
Let quiche cool completely at room temperature before refrigerating to keep the crust crisp. Store covered in the fridge for up to 4 days.
How To Reheat Quiche
- Toaster oven: 350° for ~15 minutes
- Microwave + toaster oven combo for speed
- Microwave only if needed ASAP
How To Freeze A Quiche
- Cool completely in the fridge.
- Wrap tightly in plastic wrap.
- Store in a zip-tight freezer bag.
- Thaw overnight and reheat slices as needed.
Having a full Mushroom and Kale Quiche ready in the freezer is like gifting yourself a homemade meal later.
