Picture a meal so tasty and versatile that you’d gladly get your hands dirty for breakfast, lunch, or dinner without ever tiring of it. A quiche, with its ideal balance of flavorful filling and crumbly crust, just may be that meal. But not any quiche this Mushroom and Kale Quiche, this plant-based showstopper, might just be the one to capture your heart. It’s not only full of flavor but also packs a wholesome punch that every bite tastes like a little celebration. Included in a group of plant-based dishes, this quiche is a standout for its creative crust, creamy interior, and potential to wow every person at the table. Whether you’re a lifelong vegan or just curious about plant-based eating, this recipe promises to deliver comfort and joy in every slice. Here’s why this quiche might become your new go-to meal, from its unique ingredients to its universal appeal.
1. A Crust That Redefines Quiche
Cowboy Quiche Recipe
Equipment
- 2 Large Metal Trays For roasting vegetables and bacon
- 1 Oven-Proof Skillet For baking ham
- 2 Large Bowls For mixing ingredients and custard
- 1 Whisk For egg mixture
- 2 9-inch Pie Pans For baking the quiches
Ingredients
Main
- 1 red potato with skin sliced the short way
- 1 onion finely diced
- 1/2 jalapeno with seeds finely diced
- 1 stick butter melted
- Salt for seasoning plus 1 teaspoon
- Black pepper for seasoning, plus 1 teaspoon
- 10 white mushrooms sliced
- 5 to 7 strips bacon
- 1/2 cup diced ham
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere
- 6 eggs
- 12 ounces milk
- 1 pint heavy cream
- 1 teaspoon ground nutmeg
- 2 9-inch unbaked pie doughs
Instructions
- Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
- On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
- Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
- Add the diced ham to an oven-proof skillet and bake for 8 minutes.
- Preheat the oven to 350 degrees F.
- Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
- In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
- In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.
Notes
The foundation of this Mushroom and Kale Quiche is a crispy quinoa and almond meal crust that turns the traditional quiche crust on its head. Forget soggy bottoms or tasteless, tough pastry as this crust provides a reassuring crunch to complement the soft filling. Quinoa, usually hailed for its nutty taste and healthiness, is the star here, providing a texture both earthy and unusual. Complemented by almond meal, which adds a light richness and a touch of nut flavor, this crust is not a mere accompaniment; it’s a headliner. When baked, it becomes a golden, crunchy foundation that keeps everything in place and adds a wonderful textural contrast to the creamy filling. The pairing of these ingredients is a gastronomic epiphany, with every bite a texture and flavor balance that takes the whole quiche experience to a different level. It’s the type of crust that encourages you to question what the limits of a quiche are, and it’s an invitation to indulge in every second of that initial, pleasing crunch.
2. A Filling That’s Loaded with Flavor
Mascarpone Cheesecake with Almond Crust
Equipment
- 1 Springform Pan 9-inch diameter, 2 3/4-inch high sides
- 1 Food Processor For grinding crust ingredients
- 1 Electric Mixer Stand or hand mixer for the filling
- 1 Roasting pan Large enough to hold the springform pan for a water bath
- 1 Cooling Rack For initial cooling
Ingredients
Main
- 1 cup slivered almonds lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter melted
- 2 8-ounce packages cream cheese, room temperature
- 2 8-ounce containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1/2 cup chocolate-hazelnut spread recommended: Nutella
- 1/4 cup whipping cream
Instructions
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Notes
At its center is a rich mushroom and tofu filling that’s comforting as it is tasty. Tofu, when pureed to perfection, is a rich, dairy-free foundation that competes with the richness of the finest classic quiche fillings. It’s creamy, silky, and indulgent, testament that plant-based foods can achieve decadence. Mushrooms add a wealth of umami-flavored depth that earths the dish, making each bite feel weighty and satisfying. Kale, with its vibrant green hue and slight bitterness, adds a fresh, nutrient-rich counterpoint that keeps the filling lively and balanced. Together, these ingredients create a harmony of flavors earthy, creamy, and just a touch bright that makes this quiche irresistible. It’s not just about tasting good; it’s about feeling good too, knowing you’re enjoying a wholesome blend of plant-based ingredients that nourish as much as they delight. This filling is where the magic happens, turning a simple quiche into a dish you’ll crave again and again.
3. A Perfect Balance of Textures
Quick Quiche
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 9-inch Deep Pie Dish
- 1 Oven
Ingredients
Main
- 4 eggs
- 1 cup half-and-half
- 1/2 cup mayonnaise
- 2 tablespoons flour
- 1/3 cup minced onions
- Salt and garlic powder
- 8 ounces shredded Swiss or sharp cheddar cheese
- 1 package frozen chopped spinach
- 1 premade piecrust
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown.
Notes
What sets this quiche apart is how its elements work together to create a symphony of textures. The crispy quinoa and almond meal crust offers a golden, crunchy bite that gives way to the soft, creamy filling. It’s a contrast that keeps each mouthful interesting beginning with the pleasing crackle of the crust, then the silky, rich mixture of tofu, mushrooms, and kale. The mushrooms contribute chewy meatiness, and the kale contributes structure enough to keep things lively. It’s this dance between crisp and creamy, heavy and light that makes the quiche so irresistible. Every bite is satisfying, a little treat for your palate, with comfort married to excitement. It’s the type of food that makes you sit and nibble, enjoying the way each piece of it plays its role. Whether you’re having it straight from the oven or reheated the following day, the texture mix makes this quiche never stale.
4. Worth the Time and Effort
Spinach Mushroom Quiche
Equipment
- 1 Large Skillet For cooking mushrooms
- 1 Deep Tart Pan or Deep-Dish Pie Pan Preferably with a removable bottom
- 1 Large Bowl For whisking egg mixture
- 1 Whisk To combine eggs and half-and-half
- 1 Rimmed Baking Sheet To catch spills and ensure even baking
Ingredients
Main
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 store-bought pie crust
- One 10-ounce box frozen chopped spinach thawed, drained and pressed to remove any water
- 6 ounces Gruyere grated
- 1 1/2 cups half-and-half
- 8 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
Notes
This Mushroom and Kale Quiche is not something you can whip up in minutes, but that’s kind of the point. It takes a little time prep-ing the crust by mixing and baking, then combining the filling and letting it all meld in the oven. But it’s worth it. There’s something very satisfying about rolling up your sleeves and making something from scratch, and it doesn’t get much better than this. The quinoa and almond meal crust takes a bit of attention to prepare in order to get that desired crispiness, and the filling demands a bit of finesse in order to get the flavors just so. But when you remove it from the oven, golden and scented, filling your home with mouthwatering smells, you’ll realize each minute was worth it. It’s one of those recipes that demands patience but delivers a dish that will feel special, whether you’re serving it up for yourself or others. The process becomes part of the pleasure, heightening anticipation for that initial, ideal bite.
5. A Dish for Every Occasion
Versatility is one of the best features of this quiche. It’s the sort of thing that you can have stocked away for an easy breakfast, cutting into it and serving yourself a piece to begin your day with something hot and filling. At brunch, it’s a showpiece, solid enough to be the foundation of a spread but refined enough to impress your company. Picture it on a table alongside fresh fruit or a simple salad, sparking conversation as everyone digs in. Even for lunch or dinner, a slice of this quiche feels like a complete meal, pairing beautifully with whatever you’re in the mood for. Its plant-based nature makes it inclusive, appealing to vegans and non-vegans alike with its rich flavors and comforting textures. Located in a series from One Green Planet, a site committed to compassionate and sustainable eating, this quiche has another purpose too. It’s a tasty method for embracing plant-based nutrition, aligning with health advantages such as decreased inflammation and improved heart health, in addition to defending a more sustainable planet. Whether you’re exploring new recipes or sticking to old favorites, this quiche fits seamlessly into any moment, making every meal feel like a small celebration.
Roasted Carrots
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Bowl
- 1 Sheet Pan
Ingredients
Main
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Instructions
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Notes
This Mushroom and Kale Quiche isn’t just a recipe; it’s an invitation to discover the joy of plant-based cooking. Its innovative crust, flavorful filling, and perfect texture balance make it a dish you’ll want to eat every day. The fact that it takes time to prepare is just another bonus, guaranteeing a result that’s as delightful to prepare as it is to eat. And since it can grace the table for breakfast, lunch, or dinner, quiet or lively, it’s a recipe that unites people, and one that shows that plant-based cuisine can be enjoyed by everyone. Thanks to sites such as One Green Planet, which aggregates recipes like this one, not only are you eating well but you’re also part of a movement toward a better, kinder world. So go ahead, grab your ingredients, turn on the oven, and get ready to fall in love with a quiche that just may upend the way you think about food.
