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RECIPE
14 INGREDIENTS10 STEPS1hr 20min

Kale and Mushroom Quiche

4.8
6 Ratings
Quiche is a great way to entertain for weekend brunches and they're portable, so when they ask you to bring something... it's quiche to the rescue!
Kale and Mushroom Quiche Recipe | SideChef
Quiche is a great way to entertain for weekend brunches and they're portable, so when they ask you to bring something... it's quiche to the rescue!
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Estimated Total: Estimated Total:
Fulfilled by
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
1hr 20min
Total Time
1hr 5min
Active Time
$1.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1
9-inch Pie Crust
8 oz
Button Mushrooms , thinly sliced
1/2
Yellow Onion , thinly sliced
3 cups
Kale , de-stemmed, finely chopped
2 Tbsp
Olive Oil , divided
3 Tbsp
Water
1/2 cup
1/2 cup
Heavy Cream
1/2 tsp
Ground Nutmeg
1/2 tsp
plus 1 pinch
1/2 tsp
Freshly Ground Black Pepper
1 cup
Grated  Fontina Cheese
or Grated Fontina
1/4 cup
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Nutrition Per Serving

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CALORIES
279
FAT
20.4 g
PROTEIN
10.0 g
CARBS
13.7 g

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Place the 9-inch Pie Crust (1) into a glass or ceramic pie plate. Press bottom and sides into plate, and finish the edges of the crust by pressing the tines of a fork against the rim of the crust. Refrigerate crust until oven is preheated.
Step 3
Place pie plate into the oven, and bake pie crust 6-7 minutes until set and just starting to brown. Remove crust from oven, and set aside. Reduce oven temperature to 325 degrees F (160 degrees C).
Step 4
In a large skillet, heat some Olive Oil (1 Tbsp) over medium heat. Add the Yellow Onion (1/2) to the skillet, and sauté 2-3 minutes.
Step 5
Add Button Mushrooms (8 oz) and a pinch of Kosher Salt. Cook 5-7 minutes, stirring occasionally. After 5-7 minutes, vegetables should be tender, and mushrooms should have given off their liquid. Transfer to a small bowl.
Step 6
Add more Olive Oil (1 Tbsp) to the skillet, and add the Kale (3 cups) . Cook 1 minute, stirring. Add Water (3 Tbsp) and cook until kale is wilted, and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture and set aside.
Step 7
In a medium bowl, add the Eggs (4) , Milk (1/2 cup) , Heavy Cream (1/2 cup) , Ground Nutmeg (1/2 tsp) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Whisk to combine.
Step 8
Add the kale mixture and Fontina Cheese (1 cup) and Parmesan Cheese (1/4 cup) .
Step 9
Stir to combine, then pour into pie crust and bake 45 minutes, until filling is set. Remove from oven.
Step 10
Let quiche cool (around 30 minutes) before serving.
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Nutrition Per Serving
Calories
279
% Daily Value*
Fat
20.4 g
26%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
129.9 mg
43%
Carbohydrates
13.7 g
5%
Fiber
2.3 g
8%
Sugars
2.8 g
--
Protein
10.0 g
20%
Sodium
507.5 mg
22%
Vitamin D
0.6 µg
3%
Calcium
236.4 mg
18%
Iron
1.4 mg
8%
Potassium
200.9 mg
4%
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