Mushroom & Kale Quiche

This French Bistro supper features a bit from all of winter’s bounty - mushrooms, kale, cauliflower, lettuce, and fresh herbs - a must for the French.

Mushroom & Kale Quiche

Wine Pairing:


Active Time:

Total Time:

45 Minutes



  • 8 oz onion
  • 2 oz garlic
  • 3.5 oz kale
  • 5 oz mushrooms
  • 18 oz cauliflower
  • 5 oz mixed lettuces
  • 2 oz carrot

Spice Mix

  • ¼ tsp oregano
  • ¼ tsp thyme
  • ⅛ tsp dried basil
  • ⅛ tsp ground sage
  • ⅛ tsp rosemary

Proteins and More

  • 6 eggs
  • 3 oz gruyere cheese
  • 2 oz dried cranberries
  • 1 pckt vegetable broth

Pantry Items

  • 2 tbsp olive oil
  • 1 cup milk or milk alternative
  • Salt & pepper to taste

2: Make Quiche

  1. Mince 2 cloves garlic. Chop onion into ½” pieces. De-stem kale; chop leaves into 1” pieces. De-stem mushrooms; chop into ¼” slices.

  2. In medium mixing bowl, whisk together eggs, 1 cup milk, ¼ tsp salt, ⅛ tsp black pepper. Set aside.

  3. Add 1 tbsp olive oil to pan over medium heat. Add garlic and half of diced onions (reserve other half for soup). Cook until translucent. Add spice mix. Stir to combine.

  4. Add kale and mushrooms. Cook until kale wilts and mushrooms soften, 5 minutes.

  5. Spread vegetable mixture in an even layer in pan. Sprinkle cheese evenly over veggies.

  6. Pour egg mixture over vegetables. Bake 25 minutes. Rest 10 minutes before slicing.

3: Make Soup

  1. Mince 2 cloves garlic. Mince cauliflower.

  2. In small pot over medium heat add 1 tbsp olive oil. Add garlic, reserved onions, ½ tsp salt and ¼ tsp black pepper. Cook until translucent, being careful not to brown them.

  3. Add cauliflower, 2 cups water and broth packet. Bring to a boil. Cook over medium-high heat until cauliflower is tender, about 20 minutes.

  4. Puree soup with immersion blender, regular blender, or food processor. If soup is too thick, add more water a ½ cup at a time until you achieve your preferred thickness. Adjust salt and pepper to taste.

4: Make Salad

Chop lettuce in bite size pieces; de-stem parsley and chop leaves. Peel and grate carrot. Add lettuce, carrots, parsley, and dried cranberries to large mixing bowl. Drizzle with 1 tbsp of vinaigrette per serving (or as desired). Toss to combine.

5: Serve:

  1. Plate slice of quiche alongside salad. Divide soup among bowls. Bon Appetit!

Omnivore option:

Roasted chicken breast is a great meat addition to this recipe. Grill, bake, poach, or saute chicken breast or tenderloins and fold in with the vegetables. You can even cheat a little by using a rotisserie chicken from the market and use that too. Shhh, we won’t tell!