Mushroom & Kale Quiche with Coconut Flour Crust

Delicious Mushroom and Kale Quiche baked in a Coconut Flour Crust; An easy low carb quiche perfect for a keto brunch or freezer-friendly meal prep breakfast. Great for a gluten-free option too!

I have been waiting a good month or so now to use my new pie dish, and just couldn’t find the right recipe.

Well I did have a ton of ideas in mind, but they all seemed like too much effort. A quiche was just a lot easier!

But the issue was that this would be my dinner meal – yes, all my breakfast foods come for lunch and dinner because breakfast is always my beloved oatmeal – so I needed it low carb.

I did consider a crustless quiche, but it just sounded too “normal”. Solution, make a not-so-normal quiche with a low carb – and keto – coconut flour pie crust!

Ingredients for Mushroom Kale Coconut Flour Quiche:

The coconut flour shortbread crust and quiche filling are both made with all clean ingredients, which makes this recipe great healthy indulgence.

There’s also no meat in here, but mushrooms for the meatless meaty flavory, you have a great vegetarian quiche!

• Kale
• Mushrooms – white, bella, any kind works!
• Onion and Garlic for the flavoring
• Olive Oil or any other to cook the vegetables
• Eggs and Egg Whites to have a bigger quiche but keep it slightly low fat and lower in cholesterol too!
• Almond Milk or any other regular milk – no sour cream here!
• Italian Seasoning
• A bit of Ground Nutmeg – it’s not much, but really adds that slightly nutty flavor
• Salt & Pepper
• CHEESE! I used shredded mozzarella, but Feta would be a good option too!

Make the Gluten Free Coconut Flour Quiche Base:

Even though you’re making the low carb coconut crust from scratch, this kale quiche is super easy to put together.

It does have a few extra steps, but totally worth it!

Preheat the oven to 350°F.

Then follow the recipe here to pre-bake the coconut flour pie crust.

For the Mushroom Kale Quiche:

1. Cook the kale along with some water on a pan on the stovetop until it’s bright green and cooked. Then drain any excess water out and pat dry the kale. Set it aside.
2. Place some of the filling in each of the pepper halves.
3. Whisk together the eggs, egg whites, milk, Italian seasoning, nutmeg, salt and pepper. Also add in half the cheese to this mixture.
4. Fill the pre baked crust: kale, the other half of the cheese, cooked mushrooms.
5. Pour in the cheese omelette mix in.
6. Bake for about 30 or 35 minutes until the egg is completely set.

How to store Kale Quiche with Coconut Flour Quiche Crust

If you plan to store the coconut flour crust quiche, first let it cool completely.

Then slice it – or just put it away whole.

For storing in the fridge, place individual pieces in an airtight container, or put away the pie dish covered tightly with plastic wrap. Reheat it in the oven at at 350°F until heated through.

This mushroom kale quiche is also freezer friendly. To freeze the quiche, wrap individual slices in plastic wrap, place them in freezer safe zipper bags and put away.  Do the same for the whole.

When you’re ready to dig in, thaw the mushroom kale coconut flour quiche the fridge and then reheat in the oven at 350°F until heated through.

Some dishes to pair with this Kale Mushroom Onion Quiche:

• Grilled or Steamed Veggies (Broccoli is a good one here)
• Sweet Potato Fries
• Potato Wedges
• Smashed Potatoes

Mushroom & Kale Quiche with Coconut Flour Crust

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Servings: 6 slices

Calories: 244kcal

Course: Breakfast, Main Course

Cuisine: American, French

Delicious Mushroom and Kale Quiche baked in a Coconut Flour Crust; An easy low carb quiche perfect for a keto brunch or freezer-friendly meal prep breakfast. Great for a gluten-free option too!

Ingredients

Crust:

• ¾ cups Coconut Flour, about 95g
• 2 Eggs
• ¼ cup Melted Butter or Coconut Oil
• ¼ tsp Salt

Filling:

• 1½ cups Chopped Kale, about 99g
• ½ tsp Olive Oil
• ⅓ cup Chopped Onion, 53g
• 2 tsp Minced Garlic, about 2 cloves
• 1 cup Sliced Mushrooms, 70g
• 3 Eggs
• 3 Egg Whites
• ½ cup Almond Milk
• ½ tsp Italian Seasoning
• ⅛ tsp Ground Nutmeg
• ¼ tsp Salt
• ½ tsp Black Pepper
• ½ cup Shredded Mozzarella, Divided, 56g

Instructions

Prep:

• Preheat oven to 350°F.

Make crust:

• In a food processor, combine coconut flour, eggs, melted butter and salt, and pulse until combined to rough dough or crumbles.
• Or, directly mix ingredients a large bowl with a wooden spoon.
• Spread dough crumbles evenly in a 9” pie dish and use hands to press down against the dish. Don’t leave any gaps, and don’t press too much against the borders.
• Press down with back of spoon to smoothen surface. Make sure crust is tight so it holds together.
• Pick crust with fork.
• Cover pie dish with foil and pre-bake crust for 15 minutes.

Make quiche:

• Heat a large saucepan over medium, add kale and 2 tablespoons water, cover and cook until bright green and wilted, about 3-4 minutes.
• Drain, pat dry and set aside.
• Heat oil in skillet, and fry onion and garlic until fragrant, about 1-2 minutes.
• Add mushrooms and cook another 2-3 minutes until soft. Set aside.
• In a large bowl, whisk together eggs, egg whites, milk, Italian Seasoning, nutmeg, salt, pepper, and half the cheese.
• Spread layers of fillings into pie crust: Kale, half shredded cheese, Mushrooms.
• Pour egg mixture into crust, filling just below the top.
• Bake for 30-35 minutes until egg is set.

Notes

Recipe adapted from Sweet as Honey and Eating Bird Food.

Storage:

• Allow to cool completely.
• Freeze individually wrapped slices in plastic wrapped or whole quiche in the baking pan covered tightly with aluminum foil.
• Thaw overnight before having.
• Reheat in the oven at 350°F until heated through.

Nutrition:

• Servings: 6 slices | Serving size: 1
• Calories: 244kcal
• Fat: 16.7g | Saturated fat: 9.8g
• Carbohydrates: 13.2g | Fiber: 5.6g | Sugar: 1.1g
• Protein: 13.4g