When you’re craving a dish that’s healthy, flavorful, and versatile, spinach kale quiche is the perfect choice. Combining the earthy flavors of kale, the mild sweetness of spinach, and the creamy richness of custard, this quiche is a crowd-pleaser. Ideal for breakfast, brunch, or a light dinner, it’s also a meal-prep favorite because it stores and reheats beautifully.

Whether you’re hosting a weekend gathering or looking for a simple family dinner, this recipe offers the perfect balance of nutrition and indulgence. Pair it with a crisp salad or a warm bowl of soup for a complete meal. For more meal inspiration, check out these dinner recipes.

Why Spinach Kale Quiche is a Must-Try

This quiche isn’t just delicious; it’s also incredibly nutritious and easy to adapt:

• Rich in Nutrients: Spinach and kale are packed with vitamins A, C, and K, antioxidants, and essential minerals.
• Customizable: You can add your favorite cheeses, proteins, or other vegetables to make it your own.
• Meal-Prep Friendly: This quiche freezes and reheats well, making it a great option for busy weeks.
• Versatile for Any Meal: Serve it warm, cold, or room temperature—it’s perfect for breakfast, brunch, or dinner.

For a sweet and indulgent dessert pairing, consider these creme brûlée recipes.

Ingredients for Spinach Kale Quiche

For the Crust

• 1 pie crust (homemade or store-bought)
• ½ teaspoon salt (if making from scratch)

For the Filling

• 3 cups fresh spinach, chopped
• 2 cups kale, stems removed and chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk (whole milk preferred)
• 1 cup shredded cheese (cheddar, Gruyère, or feta)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Step-by-Step Instructions

Follow these detailed steps to create the perfect spinach kale quiche:

1. Prepare the Crust

1. Preheat your oven to 400°F (200°C).
2. Roll out your pie crust and gently press it into a 9-inch pie dish. Trim any excess dough, and crimp the edges for a decorative finish.
3. Prick the bottom with a fork to prevent bubbling.
4. Line the crust with parchment paper, fill with pie weights, and blind bake for 10–12 minutes.
5. Remove the weights and bake for another 5 minutes until lightly golden.
6. For detailed tips, check out this guide on blind baking.

2. Cook the Vegetables

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the sliced onions and garlic, sautéing until soft and fragrant (about 3–5 minutes).
3. Add the chopped spinach and kale, stirring until wilted and all excess moisture has evaporated.
4. Remove the greens from heat and pat dry with a paper towel to ensure the quiche doesn’t become soggy.

For tips on cooking greens perfectly, check out this how-to guide for kale.

3. Make the Custard Mixture

1. In a mixing bowl, whisk together:
   • 4 large eggs
   • 1 cup heavy cream
   • ½ cup milk
   • A pinch of salt and black pepper
2. Stir in ¾ cup of shredded cheese, reserving the remaining ¼ cup for the topping.

4. Assemble the Quiche

1. Spread the cooked spinach, kale, and onion mixture evenly over the pre-baked crust.
2. Pour the custard mixture over the greens, ensuring even coverage.
3. Sprinkle the reserved cheese on top for a golden, bubbly finish.

5. Bake the Quiche

1. Lower the oven temperature to 350°F (175°C).
2. Bake the quiche for 40–45 minutes, or until the custard is set and the top is golden brown.
3. Let the quiche cool for 10–15 minutes before slicing and serving.

Tips for Perfect Spinach Kale Quiche

• Prevent a Soggy Crust: Always blind bake the crust before adding the filling.
• Thoroughly Cook the Greens: Removing excess moisture from spinach and kale ensures a firm custard.
• Experiment with Cheese: Gruyère offers a nutty flavor, cheddar adds sharpness, and feta delivers a tangy note.
• Add Protein: Cooked bacon, ham, or smoked salmon are great additions for extra flavor.

Serving Suggestions

Pair your quiche with these complementary dishes:

• Salad: A crisp arugula or mixed greens salad with a tangy vinaigrette.
• Soup: Serve with a warm bowl of tomato bisque or butternut squash soup.
• Dessert: End the meal with a creamy stovetop crème caramel.

Storage and Reheating Instructions

• Refrigeration: Store leftover quiche in an airtight container for up to 3 days.
• Freezing: Wrap the quiche tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
• Reheating: Warm slices in a 350°F oven for 15–20 minutes, or microwave in 30-second intervals until heated through.

Frequently Asked Questions

1. Can I make this quiche without a crust?

Yes! Simply grease the dish well and pour the filling directly into it for a crustless version.

2. What’s the best cheese for spinach kale quiche?

Cheddar, Gruyère, and feta work beautifully, but feel free to use your favorite cheese.

3. Can I use frozen spinach or kale?

Absolutely! Just thaw and drain thoroughly to remove excess water before cooking.

4. How do I know when the quiche is done?

The center should be firm but slightly jiggly. Insert a knife into the middle—if it comes out clean, it’s ready.

Conclusion

Spinach kale quiche is a versatile and nutritious dish that’s perfect for any time of day. With its flaky crust, creamy filling, and rich blend of greens, it’s a recipe that will delight your family and guests alike. Whether you’re hosting brunch, preparing dinner, or meal-prepping for the week, this quiche is guaranteed to satisfy.

Pair it with fresh sides or a sweet dessert like creme brûlée for a complete and memorable meal. Try this recipe today and discover the joy of a perfectly made spinach kale quiche!