Got to Be NC
Recipe by: Lisa Prince

Kale and Mushroom Quiche

Quiche is great for breakfast, lunch or dinner. It is a very versatile dish that allows you to combine your favorite fall vegetables to create something that will delight your taste buds.

Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 50 minutes
Meal Type: Entree
NC Ingredients: Kale, Mushrooms, Thyme, Eggs

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tsp. olive oil
bunch Kale, stems removed and thinly sliced
oz. mushrooms, sliced
tsp. salt
tsp. white pepper
tsp. dry mustard
Tablespoon fresh thyme, chopped
large eggs
cup sour cream
cup water
cup Gruyere cheese
prepared pie crust


Preheat oven to 400 degrees.  Heat 2 teaspoons of oil in a large nonstick pan over medium low heat.  Add kale and cook, stirring occasionally, until reduced by half, about 3-4 minutes.  Transfer to a bowl. Add remaining oil to the pan and increase heat to medium high.  Add mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes.  Add the kale back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, sour cream and water.  Sprinkle the cheese into the pie crust. Top with the mushroom-kale mixture and pour the egg mixture on top.  Reduce oven temperature to 350 degrees.  Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into wedges and serving.


Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.