Spinach and Kale Quiche is loaded with spinach, kale and Parmesan cheese, topped with shredded mozzarella and baked in a pie crust until golden brown. Savory and delicious, the flavors of spinach and Parmesan cheese are wonderful in this quiche, making it very flavorful! If you love our Trader Joe’s Spinach and Kale Bites, then you’ll love this spinach and kale quiche as much as we do!
A few years ago, we got hooked on making recipes with kale, and some are still our favorites today, like our spinach and kale bites, kale and spinach pesto sauce, and our kale smoothies.
So yes, if you’re thinking what I’m thinking – this is similar to our copycat recipe of Trader Joe’s spinach and kale bites.
Only it’s in a quiche!
Parmesan cheese, onion, garlic powder, eggs and light cream are combined with spinach and kale in this quiche and baked in an already prepared pie crust which helps me speed up the prep time. Frozen pie crusts come in handy and are great to have on hand in your freezer.
Simple recipes like this spinach and kale quiche come in handy, especially if you need to whip up a quick meal at the spur of the moment.
Quiches are versatile and can be made with a variety of ingredients.
However, it you want a perfect crust for your quiche, you will need to bake the crust for a few minutes before the filling goes in. This will ensure your pie crust won’t turn out soggy on the bottom.
For a cripsy crust, you can pre-bake the pie crust using Mrs. Anderson’s pie weights or dry beans. If using dry beans, discard them after use. It’s totally up to you and a matter of preference.
What if you don’t have a frozen pie crust ? Or you prefer a gluten-free quiche?
Don’t fret. You can easily make this quiche using a frozen gluten-free pie crust. They sell them in the freezer section at Whole Foods.
And, if you decide on no pie crust at all? Then make this recipe and bake the spinach and kale mixture in a pie baking dish that has been generously buttered, and bake according to the directions.
For this spinach and kale quiche recipe:
You will need to saute the onions for a few minutes, then add in the kale and spinach and stir until they wilt. Then transfer the spinach and kale mixture into a food processor and pulse to finely chop it.
Next, mix all the rest of the ingredients in a mixing bowl and transfer to your already prepared pie crust, and bake until golden and crispy on top.
Both greens, spinach and Kale are loaded with nutrients, vitamins and minerals. Kale is also known to help promote bone density; and in fact, in just one cup of cooked kale contains more than 100% the daily requirement of vitamin K. Both spinach and kale are among the healthiest greens to consume!
More good reasons to buy up some spinach and kale this week!
Anyway, the truth is, this Spinach and Kale Quiche turned out fantastic! It’s light, flavorful and loaded with nutrition. Perfect for brunch, lunch and even dinner for meatless Monday’s. Now that’s my kind of meal!
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A Few More Quiche Recipes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 (9-inch) frozen pie crust
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 medium size onion- chopped
- 6 -ounce package of fresh baby spinach
- 2 cups packed of fresh baby kale
- 1 scallion
- 2/3 cup grated Parmesan cheese
- 3/4 cup half and half
- 3 eggs - lightly scrambled
- 1/2 tsp.salt
- fresh cracked pepper, to taste
- dash of cayenne pepper
- 1/8 tsp. of garlic powder
- 1/4 cup shredded mozzarella
- olive oil cooking spray
- Preheat oven to 375 F degrees. Spray a 9-inch pie baking dish with cooking oil. Place your rack in the center of the oven.
- Remove frozen pie from package and set in the prepared pie baking dish. Allow it to thaw for about 15 minutes. Cover the pie crust with parchment paper and fill with pie weights or beans. Then Bake for 15 to 20 minutes, just before it starts to brown. Remove from oven, remove the beans and set aside.
- In the meantime. In a large saute pan, heat olive oil and butter on medium-high heat. Toss in the chopped onion and saute until softened, about 3 minutes.
- Toss in the spinach and kale and stir until they wilt, about 1 to 2 minutes.
- Transfer the mixture into a food processor and pulse a few times to finely chop the mixture. Add in the scallion too and pulse to finely chop it.
- Transfer to a mixing bowl.
- Pour in the half and half, add Parmesan cheese, salt, cayenne pepper, garlic powder and some black pepper to taste.
- Whisk in the eggs and pour the entire mixture into the pie crust. Sprinkle with shredded mozzarella cheese on top.
- Bake in the center of the oven, for 22 to 25 minutes, until the top of quiche and crust around the edges are golden brown.
- Remove and allow the quiche to sit aside for about 5 minutes before serving.
- Yields: 6 to 8 servings