Kale and Sun-Dried Tomato Quiche

kale and sundried tomato quiche next to a plate

One of my favorite quiche combos is this Kale and Sun-Dried Tomato Quiche. I would say quiche is one of those things that seem to appear everywhere around holidays and especially Easter. I find them to be so great because they actually don’t use that many eggs for amount of servings and you can change the flavors so easily. And for us, it’s great having the leftovers. I also just love packing in as many veggies and herbs as I like…However, Tyler did tell me he doesn’t like how often I keep adding greens into things. haha.

For this quiche I have added kale, sun-dried tomatoes, onion, feta cheese, rosemary, and thyme. I love this flavor combo and how filled I feel after eating a slice. Another favorite of mine is my caramelized onion and goat cheese quiche you can find here. This is a great and easy recipe that basically anyone can make, while still feeling a little fancy. And it serves at least 6 servings which is great for a large family or for leftovers. I hope you enjoy it as much as I do!

Tips on Ingredients for the best Kale and Sun-dried Tomato Quiche:

Sometimes the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you don’t have to have the best quality for and those that I think are best to get better quality if possible. The items I would suggest getting better quality for, due to their flavor profiles and how that will affect the bake.

– Sun-dried tomatoes: For me, these can be a hit or miss. So, find your favorite brand or homemade ones for this.

– Feta: Cheese and dairy products always deserve to be high quality as they really can change the flavor. And depending on the salt content in your feta, this will effect how much salt you add into the mix.

Tips and Knowledge to make the best possible Quiche:

– Crust: Now, you can either buy store bought crust (this is what I did for this one) or you can make your own dough. I have a recipe here.

– Pie Pan: I always use a pretty pie dish for presentation, but any pie dish or baking dish would work fine!

– Milk and Cream: Don’t have heavy whipping cream? Well, it might change the texture a little, but you can use just milk or milk alternative.

– Kale: I love adding greens into recipes to get in some veggies. If you don’t have/like kale, feel free to swap this out with some spinach! It can make it more watery, so you might want to drain it before adding into quiche.

– Onion: I just cook this down enough that it’s a little translucent. However, I do have a delicious caramelized version of quiche and this one would be great caramelized as well.

– Sun-dried tomatoes: I am a huge sun-dried tomato fan. Tyler reminded me that he is not upon his first bite of this. ha. So, if you too are not a sun-dried tomato fan, feel free to use fresh tomatoes. Just be sure to drain them. And you don’t need to sauté them, you can just add them into the assembly when you are putting together the quiche.

– Feta Cheese: Feta is of course best when bought in blocks and broken up. However, the crumbles can also be bought and used. I used fat free crumbles for our version and just adding an extra pinch or two of salt.

– Herbs: Fresh or dried, you can use either, but herbs are definitely a big component to a delicious quiche. Again, you can play with these. I just love the combo of thyme and rosemary. Either would be good solo. Or maybe some oregano, basil, and/or parsley would also be tasty.

– Assembling: Now, I assemble these in a very specific way as I like the cheese to be on the bottom near the crust and the top for that little melty or char. But for sure you should always add everything in (sans a little cheese) before you pour in the egg mixture. This makes sure everything is coated.

– Blind baking: Blind baking is baking the dough with nothing inside the actual pie but the dough. This is very important for getting the dough cooked all the way through. You can use a pie dough weight, beads and mesh bag, or dried beans and parchment paper. You can bake without it, but your dough may shift a bit. No matter what type of weights or no weights, you do need to blind bake it.

Other Breakfast Recipes to Try:

kale and sundried tomato quiche next to rosemary close up
kale and sundried tomato quiche side view
kale and sundried tomato quiche close up
kale and sundried tomato quiche
kale and sundried tomato quiche

Kale and Sun-dried Tomato Quiche

5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, French
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings
Author: Amanda Wilens

Ingredients

  • 1 pie crust dough you can use a store-bought dough or homemade
  • 6 eggs large
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 Tbsp olive oil
  • 2 cups kale packed and massaged
  • 1/4 yellow onion diced
  • 3/4 cup sun-dried tomatoes
  • 1 cup feta cheese
  • 1 tsp rosemary
  • 1 tsp thyme
  • pinch salt
  • pinch pepper

Instructions

  • Prepare your dough the night before and place in the fridge overnight.
  • In the morning preheat your oven to 350° F.
  • Roll out your pie dough onto a floured surface. You want this pie crust to cover the base of your pie dish and the sides. Roll until it is large enough and transfer into the pie dish. Push the dough into the corners and feel free to shape your edges or leave it with a natural shape. Using pie weights (or nix that if you don’t have them) pre-bake your crust for 9 minutes in the oven.
  • Heat the olive oil on the stove on a medium heat. Add in the onions until they are translucent. Then add in kale, tomatoes, and herbs. Stir over the stove for another 2-3 minutes.
  • Separately in a medium bowl, whisk eggs, milk, cream, and seasoning until well combined.
  • Once the pie dough is pre-baked remove it from the oven and place on a heat-safe surface. Sprinkle half of your goat cheese on top of the dough, then layer on your sautéed veggies. Pour in the egg mixture over the veggies. Then finish with remaining cheese.
  • Bake the quiche for 45-50 minutes or until golden on top.
  • Remove from the oven and allow to cool a few minutes before serving.
  • Enjoy!

Notes

– Crust: Now, you can either buy store bought crust (this is what I did for this one) or you can make your own dough. I have a recipe here. – Pie Pan: I always use a pretty pie dish for presentation, but any pie dish or baking dish would work fine! – Milk and Cream: Don’t have heavy whipping cream? Well, it might change the texture a little, but you can use just milk or milk alternative. – Kale: I love adding greens into recipes to get in some veggies. If you don’t have/like kale, feel free to swap this out with some spinach! It can make it more watery, so you might want to drain it before adding into quiche. – Onion: I just cook this down enough that it’s a little translucent. However, I do have a delicious caramelized version of quiche and this one would be great caramelized as well. – Sun-dried tomatoes: I am a huge sun-dried tomato fan. Tyler reminded me that he is not upon his first bite of this. ha. So, if you too are not a sun-dried tomato fan, feel free to use fresh tomatoes. Just be sure to drain them. And you don’t need to sauté them, you can just add them into the assembly when you are putting together the quiche. – Feta Cheese: Feta is of course best when bought in blocks and broken up. However, the crumbles can also be bought and used. I used fat free crumbles for our version and just adding an extra pinch or two of salt. – Herbs: Fresh or dried, you can use either, but herbs are definitely a big component to a delicious quiche. Again, you can play with these. I just love the combo of thyme and rosemary. Either would be good solo. Or maybe some oregano, basil, and/or parsley would also be tasty. – Assembling: Now, I assemble these in a very specific way as I like the cheese to be on the bottom near the crust and the top for that little melty or char. But for sure you should always add everything in (sans a little cheese) before you pour in the egg mixture. This makes sure everything is coated. – Blind baking: Blind baking is baking the dough with nothing inside the actual pie but the dough. This is very important for getting the dough cooked all the way through. You can use a pie dough weight, beads and mesh bag, or dried beans and parchment paper. You can bake without it, but your dough may shift a bit. No matter what type of weights or no weights, you do need to blind bake it.

Nutrition

Calories: 306kcal | Carbohydrates: 20g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 387mg | Potassium: 550mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2276IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes