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 tastier and flavorful! If you love our Spinach and Kale Bites, then you’ll love this spinach and kale quiche as much as we do!
Spinach and Kale…
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.
Keep in mind, that the crust may not bake into a “perfect-picture-Pinterest-looking-quality,” but hey,… that’s OK!
It’s the flavor that matters…
WATCH VIDEO: How to Make This Quiche? (1-minute video)
Quick Tips, Notes, and Frequent Questions…
- 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, if 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 crispy crust, you can pre-bake the pie crust using Mrs. Anderson’s pie weights, rice, 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? Don’t fret. You can easily make this a crustless quiche! Just follow this recipe and bake the mixture in your pie-baking dish that has been generously buttered. Then bake according to the directions in the recipe card.
- What if you prefer a gluten-free quiche? You can easily use a frozen gluten-free pie crust. They sell them in the freezer section at Whole Foods.
How to Make Spinach and Kale Quiche?
We will discuss the simple steps to making this quiche. Please take note that you will find our full recipe card below with exact measurements and instructions.
1. First, you must flavor and saute some of the ingredients before they go into the crust. The onions must be sauteed in a skillet for a few minutes before the kale and spinach are added.
2. Second, the kale and spinach are tossed in and stirred until they wilt.
3. Next, transfer the spinach and kale mixture into a food processor and pulse to finely chop it.
4. Finally, mix all the remaining ingredients in a mixing bowl, including the cream, transfer to your prepared pie crust, and bake until golden and crispy on top.
Reasons to LOVE this Quiche…
1. Both greens, spinach, and kale are loaded with nutrients, vitamins, and minerals.
2. Kale is also known to help promote bone density; in fact, just one cup of cooked kale contains more than 100% of the daily requirement of vitamin K.
3. Both spinach and kale are among the healthiest greens to consume! More good reasons to buy 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 weeknights.
Now that’s my kind of meal!
More Tasty Recipes!
- Mushroom and Sundried Tomato Quiche
- Spinach and Cheese Squares
- Spinach and Parmesan Quiche
- Asparagus Gruyere Swiss Tart
- “Crustless” Spinach and Cheese Quiche
- 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 with 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 the 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 the package and remove it from the foil pan, and set it in the prepared pie baking dish. Allow it to thaw for about 5 minutes. Cover the pie crust with parchment paper and fill it with pie weights or beans. Then Bake for 15 to 20 minutes, just before it starts to brown. Remove from the 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 for 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, and 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 the quiche and crust around the edges are golden brown.
- Remove and allow the quiche to set aside for about 5 minutes before serving.
- Yields: 6 to 8 servings
Yield:8 to 10 servings
Serving Size:1 serving
Amount Per Serving: Calories: 219Total Fat: 16.8gCarbohydrates: 12.8gFiber: 1gSugar: 1.1gProtein: 5g
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Happy and Healthy Cooking! 🙂
Thanks for stopping by!
xo anna and liz
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
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