Kale & Goat Cheese Quiche

Quiche is a satisfying vegetarian meal! With its buttery crust and creamy egg base that's filled with fresh kale, caramelized shallots, and herb and garlic goat cheese. This dish is perfect for breakfast, brunch, or a light lunch, and it can be enjoyed both warm or cold.

📝 Ingredients

• 1 1/2 cups + 2 Tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup cold unsalted butter (cubed (1 stick))
• 5 Tablespoons ice water
• 1 pie crust (thawed, if previously frozen, or chilled if homemade)
• 2 Tablespoons unsalted butter
• 1 cup shallot (finely chopped (~3 bulbs))
• 3 garlic cloves (minced)
• Dash red pepper flakes (optional)
• 2 cups kale (chopped)
• 5 eggs
• 1 cup half-and-half
• 1/3 cup parmesan cheese (freshly shredded)
• 1/2 teaspoon kosher salt
• 2 ounces herb garlic goat cheese

👨‍🍳 Instructions

1. 1Pie crust: Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until the dough just comes together. Do not overwork it. Form the dough into a round disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once chilled, place the disk on lightly floured surface. Roll into an 11-inch circle.
2. 2Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown.
3. 3Quiche Filling: Meanwhile, melt butter in a skillet over medium heat. Add shallots and cook for 4-5 minutes. Add garlic and red pepper flakes, as well as a pinch of salt. Continue cooking for 1-2 minutes. Add the kale, cooking until slightly wilted.
4. 4Whisk the eggs well, for 1-2 minutes, then whisk with the cream for another 1-2 minutes. This gets them nice and creamy! Finally, whisk in the parmesan cheese, salt, and pepper.
5. 5Spread the kale mixture on the bottom of the par-baked pie crust, and pour the egg mixture on top, being careful to not disperse the kale to one side. Dollop the goat cheese across the top of the quiche.
6. 6Reduce the oven to 325°F. Bake for 34-38 minutes until edges of the crust are golden brown and the quiche is mostly set. If there is slight movement in the center, that's ok, it will set up as it rests. The internal temperature should be at least 165°F.
7. 7Place the quiche pan on a cooling rack and let rest for at least 25 minutes before cutting into it. This helps it set up so you can have even slices. Store any leftover, cooled, slices in the fridge or wrap well and freeze.