Quiche is such a springtime dish. Funny how I make it this week and the temperature dropped to 35 F last night. Good thing the quiche I made is a little on the hearty side with a whole wheat crust and kale. See, I loved that kale and mushroom combo I made a while back so much that I thought – why not try it in a quiche; take a break from the traditional spinach.
It was so good that I’m bummed my husband took the last piece in his lunch today. Although, I had plenty, I think a piece every day since I made it on Sunday.
I used my favorite quiche crust that I started making last year. It is a pat-in-the-pan butter crust in which I use stone ground whole wheat flour. It is not a light and flaky pastry crust. It is crumbly and the nutty flavor of the whole grain goes well with any quiche combination. I doubt I’ll ever put my quiche in anything different.
I put raw kale in the egg mixture and the cooking time on the quiche was plenty to make it nice and tender. I also sprinkled in some red pepper and hot sauce for a mild kick.
Kale and Mushroom Quiche
1 ½ cups whole wheat flour
½ tsp salt
½ cup unsalted butter, softened
1 to 3 tbsp milk
½ cup fresh button mushrooms, chopped
1 cup kale, finely chopped
2 tbsp fresh parmesan, grated or shredded
1 cup milk
4 farm fresh eggs
1 tbsp white whole wheat flour
½ tsp salt
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp crushed red pepper
1 tbsp hot sauce
Preheat the oven to 350 degrees F. In a bowl mix together whole wheat flour and salt, cut in the butter and mix with a fork or pastry blender until butter is incorporated and dough is crumbly. Slowly add milk, one tablespoon at a time until the mixture forms a dry, yet cohesive dough. Press the dough evenly into bottom and sides of a deep, 9 inch pie pan.
On top of the crust sprinkle the mushrooms, kale and cheese. In a separate bowl mix together the eggs, milk, flour, salt, spices and hot sauce. Whisk until light and fluffy, or you can also put the mixture in a blender and pulse. Pour the eggs over the crust and arrange your fillings as needed.
Bake for about 40 to 50 minutes. The egg will rise a bit and the top should be slightly browned and the center set. Allow to cool for five minutes, slice and serve. Makes six to eight servings.
If you like this, you might also like my Zucchini Quiche with Whole Wheat Crust
What a fabbo idea! I have some kale that needs used up and this would be perfect. Great creativity Lori! I honestly never would have considered kale in a quiche and now I’m like, “of course!”. 😀
I think this would be a huge hit in our house too, bookmarking this one!
Your whole wheat crust looks terrific and I love the addition of kale here!
This sounds great and I love the idea of the whole wheat crust.
Ooh, kale sounds like a great addition to quiche! I will have to try your crust next time, I always cheat and buy them! 🙂
Okay, this looks terrific. Love the whole wheat crust. Yum.
Your fleeting springtime reminds me of our rule we have about washing cars – as soon as you do it, the rain will come. Usually within hours. 🙂
This looks great. I like the idea of using kale. I haven’t really seen that in a quiche before.
Yum! The stone ground whole wheat flour gives the crust some nice texture (which I love). Plus, you know I’m a huge fan of dishes that make lots of servings- leftovers make life so much easier 🙂
I absolutely love quiche. What a great use for kale!
Ummm!! This looks so yummy, I love kale. Very healthy with the whole wheat flour.
Andrea – Thanks. I have no idea why I didn’t think of it before either.
kat – Hope you like it. I’ll be making it again for sure.
5 star – It is one of my favorite crusts for quiche.
Food Hunter – Thanks. It always turns out great and is simple to make.
Emily – Definitely try it. It is really easy.
Kare – Thanks. Yeah, the car washing is another great example. 🙂
Melinda – It works out great, better than spinach, I think anyway.
Erica – Us too, if its a good dish, I don’t mind eating it all week.
striving bean – I’m always looking for uses for it. This one turned out great. I’m a big quiche fan too.
Anna – Thanks. It really did taste as good as it looks. I’ll be making it again for sure.
Perfect, Lori. I adore your choices of ingredients, the stone ground flour, the farm eggs…
interesting! i’ve never really tried kale but i have a feeling i would like it. quiche with beans is a favorite weeknight meal.
It looks good and hardy like it could be for spring or 35 deg. I bet that whole wheat crust keeps you filled for a while. Perfect breakfast food for a weekday.
This looks delicious–and like another good use for my CSA box kale. 😉 I have to try that crust for sure.
I love it when you find a dish that you just can’t stop eating and want to have every day until eternity. The kale and mushrooms are a great idea…two superfoods in one quiche. Can’t go wrong there!
I really wanted to make a strada today – have some bread that needs using up and I love your idea of kale and mushroom with egg. I don’t often make quiche at home, not sure why, but I love the sound of your whole wheat crust.
I made this delicious spinach cannoli earlier this week and there was a portion left. My heart sank a teeny bit when husband so, oh, this is great I can take it to work tomorrow!
There’s something so satisfying about a nice quiche, just a bit of wine and a salad and you’re speaking my language. Love the kale take.
Crumbly and nutty crust sounds perfect! Quiche makes a nice light meal; however, between the crust, kale and mushrooms, your version sounds hearty enough to satisfy the most hungry appetite!
Next time, put a little ‘This belongs to Lori’ flag on the leftovers! 8-D
Thanks for the kind comments! I’m glad you liked the combo. Sounds like some of you can relate to the sharing of the leftovers. Ha, ha!
I have a bunch of kale I need to do something with, and we have mushrooms on sale this week at work. Me thinks I need to make quiche!
This is in the oven right now mmm, I did add quartered pearl onions to mine though, which I think will make a nice addition. I used sriracha for the hot sauce, and since I don’t eat wheat, rice flour for the crust. It comes out in 10-20 min. Fingers crossed!
What great adjustments! I hope it turned out well!