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RECIPE
14 INGREDIENTS 10 STEPS 1hr 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!
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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For every order you place, SideChef is contributing towards ending hunger in America.
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
$1.68
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
9-inch Pie Crust
2 1/4 cups
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
or Grated Fontina
1/4 cup
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
270
FAT
20.1 g
PROTEIN
9.5 g
CARBS
12.4 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 (2 1/4 cups) 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
270
% Daily Value*
Fat
20.1 g
26%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
129.9 mg
43%
Carbohydrates
12.4 g
5%
Fiber
1.4 g
5%
Sugars
1.9 g
--
Protein
9.5 g
19%
Sodium
498.5 mg
22%
Vitamin D
0.6 µg
3%
Calcium
191.2 mg
15%
Iron
1.1 mg
6%
Potassium
156.4 mg
3%
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