The Best Kale Quiche Recipe You’ll Ever Make
Making a quiche is not hard, but it can seem intimidating to some. This recipe for kale quiche is perfect for first-timers because it is simple and straightforward. Plus, the end result is a delicious and savoury dish that everyone will love. So what are you waiting for? Give this recipe a try today!
Rachel's Recipe Pantry contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. See our Disclosure Policy for more information.
What can you make with Kale?
Are you wondering what you can do with kale besides steaming it and adding it to stir fry? If you grow it in your garden, you will know it produces a lot!
You can do so much with Kale, but chop it up and freeze it if you do have too much! Saying that fresh Kale is the best for quiche. It is so tasty and good for you. Try this super easy kale quiche recipe; you will not be disappointed.
READY TO ENTER YOUR PATH TO STRESS-FREE MEALS?
FEATURED PRODUCT – flash sale
£7.00 £35.47
From Pantry to Plate: Plan, Prep, and Prosper Your All-in-One Meal Planning Solution
The best thing about quiche is that you can eat it any time of the day. It’s great for packed lunches and the grab-and-go! Kale quiche is perfect for breakfast, filling you up until lunchtime.
You can make this a no-crust Kale quiche. Just add the filling ingredients to a greased quiche dish. This will make it a Kale Quiche keto dish if you’re on that kind of diet.
Ingredients
I use white and wholemeal flour for the pastry as I find it gives more flavour, but you can use whatever you have in your cupboard at the time. You can see my shortcrust pastry recipe and tips HERE.
Depending on the size of your quiche dish, the ingredients for the filling may need to add extra milk and egg if you haven’t enough mixture to fill it.
Make sure you use the best fresh eggs you can get, ideally organic eggs.
Here is what to add to your shopping list
Pastry
- 250 g Plain White Spelt Flour
- 250 g Plain Wholemeal Flour
- 250 g Butter
- 6 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 200 ml Milk
- 250 g Cheese
- Mixed Herbs
- Salt and Pepper
- Paprika
- Chopped Kale – 2 handfuls
If you’ve no kale try my broccoli and smoked ham recipe, it’s packed full of flavour.
Equipment
I use a large quiche dish for this recipe. I like ceramic quiche dishes as they are easy to clean afterwards.
What to eat with Kale quiche
Have you tried Kalettes? Please take a look at my Kalette Coleslaw recipe. It’s a great addition to the above quiche. Other side dishes yu may like to add are:
Green salad
Steamed veg.
Roasted vegetables
Boiled new potatoes
Pastry for quiche
For a wholesome, super tasty pastry, use my Tasty Savoury Shortcrust Pastry for Pies and Pasties recipe. For a crustless quiche, you will love this Broccoli quiche that’s light, fluffy and creamy!
How to make Kale Quiche
- Preheat the oven to 180° fan oven.
- For the pastry, add butter and lard to the flour and rub until it resembles breadcrumbs. Add the ground pepper and stock and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there’s less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish, so if you have small dishes, it will make 2, but you may need extra filling ingredients.
- Blind bake for 10 – 15 mins until dry and slightly golden.
- Mix the eggs with the milk in a bowl and add to the pastry case.
- Add the seasoning and kale on top and spread out evenly.
- Top with the grated cheese, paprika and mixed herbs.
- Bake in the oven for about 35 – 40 mins, depending on the size of your dish. Serve your lovely kale quiche hot or cold.
Leftovers
Any leftovers you have cover with cling film or put in a air tight container and keep in the fridge for up to 4 days.
Kale Quiche
Ingredients
Pastry
- 250 g Plain White Spelt Flour
- 250 g Plain Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 200 ml Milk
- 250 g Cheese
- Mixed Herbs
- Salt and Pepper
- Paprika
- Chopped Kale – 2 handfuls
Instructions
- Pre-heat oven at 180° degrees.
- For the pastry add butter and lard to the flour and rub into until it resembles breadcrumbs. Add the pepper and stock and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish so if you have small dishes it will make 2 but you may need extra filling ingredients.
- Blind bake for 10 – 15 mins until dry and slightly golden.
- Mix the eggs with the milk and add to the pastry case.
- Add the seasoning and kale and spread out evenly.
- Top with the grated cheese, paprika and mixed herbs.
- Bake in the oven for about 35 – 40 mins depending on size of your dish. Serve your lovely kale quiche hot or cold.