Kale, Onion, and Mushroom Quiche

This Kale, Onion, and Mushroom Quiche is a new family favorite. The best thing about quiches is that, really, they can be eaten at any time. Breakfast Sure. Brunch? Of course. Lunch? Why not? Dinner? I don’t see why not. With a salad as a side and a glass of Chardonnay, a quiche makes a good dinner.

Anyway, sautéed onions and mushrooms along with homemade SCD french cream make a very  creamy and delightful filling while the 2 cups of kale add some crunchy goodness.

Fresh and crispy kale

Fresh Organic Free-Range Eggs

The quiche crust, a layer of kale, and a layer of mushrooms and onions

Fresh kale and eggs

The almond flour crust is buttery and has the appropriate crumble factor. It was a recipe I adapted from my Nana’s pie crust that I made all the time pre-colitis-SCD. I have a lot of pictures for this one so let’s get started.

Kale, Onion, and Mushroom Quiche

In a large bowl, add two cups almond flour, 1/2 teaspoon salt, and 1 teaspoon dried or 1 tablespoon fresh herbs and mix. Add 2/3 cups cold butter (diced) and cut it into the flour using two forks, a pastry cutter, or a potato masher.

Keep working until the butter is incorporated into the flour.

You will probably have to get your hands dirty. See those big chunks of butter? You have to get rid of them and at some point, the forks just won’t get the job done. Just knead the dough and press clumps of butter between your fingers.

Add 1 tablespoon vinegar and cold water and 1 egg yolk. Work into the dough with your hands. Keep mixing/kneading until everything is incorporated. The dough will be very moist. Depending on the weather there will sometimes be excess liquid. When this happens to me, I first form a ball and then I briefly wrap it in a paper towel so that it absorbs the liquid.

Wrap the dough in plastic wrap and place in the refrigerator for 15 minutes. Preheat your oven to 350 degrees Fahrenheit. Place the chilled dough in a tart pan and spread across the bottom and sides until the whole thing is covered.

Place in the oven and bake for 20 minutes. Let it cool for a few minutes before putting in the filling. Keep the oven on.

Heat 2 tablespoons of butter in a skillet over medium heat. Once it has melted and is beginning to bubble, add 1/2 an onion (sliced), 1 cup sliced mushrooms, and one minced garlic clove. Sauté for 6 to 7 minutes or until the onions are soft and creamy.

In a large bowl, whisk 4 eggs, 1/4 cup parmesan and gruyere cheese, and a 1/2 cup french cream until smooth.

Place a layer of kale on the bottom of the crust.

Spread the sautéed onions, mushroom, and garlic on top of the kale. Sprinkle the rest of the kale on top.

Pour the egg mixture into the tart pan. Because there is so much kale, you might have to jiggle and get your hands in there to make sure the egg mixture is spread evenly throughout the pie tart pan.

After you’ve made your Kale, Onion, and Mushroom Quiche look more pretty, top with a sprinkling of gruyere and then parmesan cheese. Put in the oven and bake for 30-35 minutes.

Let the quiche cool a little before attempting to take it out of the tart pan (which is always the hardest part). Also a quick warning. When you take out the quiche there will be some clear liquid on the baking sheet you placed underneath the pie tart pan (I use one because pie tart pans are super hard to take in and out of the oven).

The first time I made this Kale, Onion, and Mushroom Quiche, I panicked and thought that it would make the crust soggy. But nope. Everything turned out just fine. But I would place something under the tart pan to prevent grease getting on your oven.

Also, don’t be sad if the edge of your crust falls apart. Why do you think I have this nifty side shot? The first time I made this, the time where I didn’t take pictures, the crust didn’t crumble at all. Whether it stays intact or not, it is still really good.

I hope you enjoy this Kale, Onion, and Mushroom Quiche whenever and however you choose to eat it. Have a good weekend!

Kale, Onion, and Mushroom Quiche

Sautéed mushrooms, onions, and French cream make this Kale, Onion, and Mushroom Quiche creamy while the kale adds a slight crunch and a crumbly almond flour crust melts in your mouth. Perfect for breakfast, brunch, lunch, and dinner! 

Servings 8

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Crust

• 2 cups almond flour
• 1/2 teaspoon salt
• 1 teaspoon dried herbs or 1 tablespoon fresh
• 2/3 cups cold butter diced
• 1 tablespoon vinegar
• 1 tablespoon cold water
• 1 egg yolk

Filling

• 2 tablespoons butter
• 1/2 an onion sliced
• 1 cup mushrooms sliced
• 1 clove garlic minced
• 2 cups kale torn into small bite-sized pieces
• 1/4 cup parmesan cheese
• 1/4 cup gruyere cheese
• 1/2 cup french cream
• 4 eggs

Instructions

Crust

• In a large bowl, add two cups almond flour, 1/2 teaspoon salt, and dried or fresh herbs and mix. Add 2/3 cups cold butter (diced) and cut it into the flour using two forks, a pastry cutter, or a potato masher. Keep working until the butter is incorporated into the flour.
• Add the vinegar, cold water, and 1 egg yolk and work into the dough with your hands. Keep mixing/kneading until everything is incorporated.
• The dough will be very moist. Wrap it in plastic wrap and place in the refrigerator for 15 minutes. Preheat your oven to 350 degrees Fahrenheit.
• Place the chilled dough in a tart pan and spread across the bottom and sides until the whole thing is covered.
• Place in the oven and bake for 20 minutes. Let it cool for a few minutes before putting in the filling. Keep the oven on.

Filling

• Heat 2 tablespoons of butter in a skillet over medium heat. Once it has melted and is beginning to bubble, add the onions, mushrooms, and garlic. Sauté for 6 to 7 minutes or until the onions are soft and creamy.
• In a large bowl, whisk the eggs, parmesan cheese, gruyere cheese, and french cream until smooth.
• Place a layer of kale on the bottom of the crust. Spread the sautéed onions, mushroom, and garlic on top of the kale. Sprinkle the rest of the kale on top. Pour the egg mixture into the tart pan. Because there is so much kale, you might have to jiggle and get your hands in there to make sure the egg mixture is spread evenly throughout the pie tart pan.
• Top with a sprinkling of gruyere and then parmesan cheese. Put in the oven and bake for 30-35 minutes.

Author: Megan Wells

Course: Breakfast