Autumn Harvest Quiche

Creamy quiche filled with kale, mushrooms, sun-dried tomatoes, and artichoke. This autumn harvest quiche is filled with fall ingredients and is so amazingly delicious.

Autumn Harvest Quiche | Cooking with a Wallflower

You guys! Lately quiche has been one of my favorite foods. Mostly because it’s super easy to make, and you can freeze them for another day. Considering how busy I’ve been with dental hygiene (the end of the year means everyone wants to come in for a cleaning) and with this blog, I really need something that will keep well for a few meals.

Autumn Harvest Quiche | Cooking with a Wallflower

This quiche actually made it onto my Thanksgiving table last week. It’s one of my sister Victoria’s favorites because it’s super creamy and flavorful. Filled with mushrooms, sun-dried tomatoes, artichoke hearts, and kale, this quiche is loaded with seasonal ingredients.

Well, sort of. While all these ingredients are at its peak during the fall, you can find them all year round, which means you can make this quiche all year round. Yay! But I figured you’d rather tell your friends that you made Autumn Harvest Quiche, rather than Kale, Mushroom, Artichoke, and Sun-Dried Tomato Quiche. What a mouthful, huh?

Autumn Harvest Quiche | Cooking with a Wallflower

Preheat the oven to 350F.

In a medium skillet, add a little bit of olive oil over low to medium heat. Once the olive oil has heated, add the minced garlic to the skillet. Cook the garlic until they become golden brown.

Autumn Harvest Quiche | Cooking with a Wallflower

Next, add the mushrooms and cook them until they have softened. Add the kale and cook them until they’ve become tender. It’s okay if the mushrooms and kale are a little undercooked, you’ll bake them in the quiche.

Allow the mushrooms and kale to cool down for several minutes.

Autumn Harvest Quiche | Cooking with a Wallflower

While the mushrooms and kale are cooling, place the pie crust on a baking sheet. You can use your favorite homemade pie crust recipe or a store bought crust, whichever is most convenient for you. Use a fork to poke holes into the bottom of the crust so that the crust doesn’t puff up. Place the pie crust on the baking sheet into the oven and pre-bake the crust for about 10 minutes.

Remove the pie crust from the oven and set aside for now.

Once the kale and mushrooms have cooled, carefully drain as much liquid as you can. Once the liquid is drained, add the chopped artichoke hearts and sun-dried tomatoes into the skillet. Toss until all the ingredients are well incorporated.

Now, place the garlic, mushroom, artichoke, kale, and sun-dried tomatoes into a single layer on the pie crust. Sometimes I like to reserve a little bit for the top. That way the top of the quiche will have kale and mushrooms sticking out of it.

Autumn Harvest Quiche | Cooking with a Wallflower

In a large bowl, crack 4 large eggs. Beat them with a whisk, then add half and half, milk, and salt. Whisk until they are well combined.

Pour the beaten eggs over the kale, mushroom, artichoke, and sun-dried tomatoes. Sprinkle cheese on top. I like to press the cheese down so that it’s covered with the egg mixture too. If you reserved some of the kale, mushroom, artichoke, and sun-dried tomato, you can spread them on top now too.

Autumn Harvest Quiche | Cooking with a Wallflower

Place the quiche into the oven and bake for about 45-50 minutes until the center appears set. There might still be some jiggle, but that’s okay. The quiche is still warm so it will set when you let it cool.

Serve the quiche warm.

Enjoy!

Autumn Harvest Quiche | Cooking with a Wallflower

Autumn Harvest Quiche
 
Prep time
Cook time
Total time
 
Creamy quiche filled with kale, mushrooms, sun-dried tomatoes, and artichoke. This autumn harvest quiche is filled with fall ingredients and is so amazingly delicious.
Author:
Recipe type: Entree
Serves: 6-8 servings
Ingredients
  • 1 tablespoon olive oil
  • 3-4 cloves of garlic, minced
  • 2 cups mushrooms, sliced
  • 1 ½ cup kale, torn into bite size pieces
  • 1 pie crust
  • ½ cup sun-dried tomato, drained and chopped
  • ½ cup artichoke hearts in water, drained
  • 4 large eggs
  • ¼ cup 2% milk
  • ¾ cup half and half (or whole milk)
  • ½ - ¾ teaspoon salt
  • 1 cup shredded fontina cheese (or your favorite cheese
Directions:
  1. Preheat the oven to 350F.
  2. In a medium skillet, add a little bit of olive oil over low to medium heat. Once the olive oil has heated, add the minced garlic to the skillet. Cook the garlic until they become golden brown.
  3. Next, add the mushrooms and cook them until they have softened. Add the kale and cook them until they've become tender.
  4. Allow the mushrooms and kale to cool down for several minutes.
  5. While the mushrooms and kale are cooling, place the pie crust on a baking sheet. Use a fork to poke holes into the bottom of the crust so that the crust doesn't puff up. Place the pie crust on the baking sheet into the oven and pre-bake the crust for about 10 minutes.
  6. Remove the pie crust from the oven and set aside for now.
  7. Once the kale and mushrooms have cooled, carefully drain as much liquid as you can. Once the liquid is drained, add the chopped artichoke hearts and sun-dried tomatoes into the skillet. Toss until all the ingredients are well incorporated.
  8. Now, place the garlic, mushroom, artichoke, kale, and sun-dried tomatoes into a single layer on the pie crust.
  9. In a large bowl, crack 4 large eggs. Beat them with a whisk, then add half and half, milk, and salt. Whisk until they are well combined.
  10. Pour the beaten eggs over the kale, mushroom, artichoke, and sun-dried tomatoes. Sprinkle cheese on top.
  11. Place the quiche into the oven and bake for about 45-50 minutes until the center appears set.
  12. Serve the quiche warm.
  13. Enjoy!

 

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