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Overhead view of mushroom kale and feta quiche with a slice missing and raw mushrooms and kale spread out on the table

Best Kale, Mushroom, Feta & Onion Quiche


The best kale, mushroom, feta and onion quiche recipe. Easy to make and packed with nutrients. A filling, simple breakfast for the whole family. 




  • Pie dough for a 9” pie dish or a pre-made, frozen pie crust*
  • 4 eggs
  • 1 cup milk 
  • 3/4 cup cream
  • 1/2 tbsp chives
  • 1/2 tbsp parsley 
  • 1/2 tsp thyme 
  • 1/4 tsp pepper
  • 1/4 tsp salt 
  • 1/3 cup onion, diced
  • 1/3 cup mushrooms, sliced
  • 2 cups kale, chopped
  • 2/3 cup mozzarella, grated 
  • 1/3 cup feta, crumbled 


  1. If using homemade pie dough, prepare it according to the instructions. Roll out the dough and place it in a 9 inch pie dish. Shape the edges. Put it in the fridge for at least 30 minutes before continuing. If using a frozen pie crust, skip to step 4. 
  2. Meanwhile, preheat the oven to 375F. 
  3. Remove the crust from the fridge. Prick the bottom and sides with a fork. Line the unbaked pie dough with parchment paper and fill the pie with pie weights. Bake for 15 minutes until the edges are slightly brown. Remove from the oven. 
  4. In a large mixing bowl, add the eggs, milk and cream and beat them together with a fork until they are combined. 
  5. Add the chives, parsley, thyme, pepper, salt, onions, mushrooms, kale, mozzarella and feta. 
  6. Remove the pie weights and pour the filling into your pie crust (it’s ok that the blind baked pie crust is still warm when adding the filling).
  7. Place the pie dish on a baking pan and bake for about 1h 15 min. Bake until the center is solid and crust edges are golden brown. Check the pie every 5 minutes or so in the last 20 minutes of baking time as there will be some variation between ovens. 


  • *Generally pre-made frozen pie crusts are a bit smaller than using a homemade pie crust/ dish. You may be able to make two quiches with the filling from this recipe — if that is the case, decrease the baking time to about 45-50 minutes.
  • If using pre-made frozen pie crusts, you don’t need to blind bake the crust, just pour the filling in and bake. 
  • This recipe uses dried herbs because that what I often have on hand (especially in winter). However, it will taste even better with fresh herbs — for fresh herbs, add a bit more than this recipe calls for, to your liking. 
  • Prep Time: 45 minutes
  • Cook Time: 1h 15 minutes
  • Category: Quiches, breakfasts
  • Method: Bake
  • Cuisine: French


  • Serving Size: 1 portion
  • Calories: 540
  • Sugar: 3g
  • Sodium: 751mg
  • Fat: 39.6g
  • Saturated Fat: 23.2g
  • Unsaturated Fat: 11.2g
  • Trans Fat: 1.2g
  • Carbohydrates: 36.7g
  • Fiber: 1.9g
  • Protein: 13.4g
  • Cholesterol: 195mg

Keywords: quiche, mushrooms, kale, onion, feta