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Kale and Swiss Quiche
with lemon & garlic broccoli

Active: 20 minTotal: 55 min

I've been debating whether to do quiche or not but this breakfast favorite is so good and filling that I gave in. This version combines healthy kale with Swiss cheese and lightly caramelized onions. Our paleo and gluten-free versions ditch the crust for a healthy frittata. Take your pick at breakfast!


Lemon & Garlic Broccoli:
  • Garlic - 3 cloves, minced
  • Broccoli - 1 head, chopped
  • Butter - 2 Tbsp
  • Lemon - 1/2, juice of
Kale and Swiss Cheese Quiche:
  • Onions - 1, sliced
  • Baby kale - 6 oz ((Most supermarkets now sell it in salad bags. Sub leaves from 1 bunch of kale if you can't find it.))
  • Swiss cheese - 3/4 cup, grated ((Or sub whatever else you have on hand - mozzarella, jack, cheddar, feta))
  • Pie dough / crust - 1 sheet
  • Butter - 1 Tbsp
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Eggs - 4
  • Sour cream - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. {For broccoli} Garlic / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  2. Onions - Prep as directed. (Can be done up to 3 days ahead)
  3. Kale - If you didn't buy baby kale, tear leaves off of stems. (Can be done up to 3 days ahead)
  4. Cheese - Grate if not purchased grated. (Can be done up to 5 days ahead)


  1. Preheat oven to 400F (204C) degrees.
  2. Roll out pie dough and press into a pie dish. Prick pie dough a few times with a fork and then heat in oven for 8 minutes on its own.
  3. Meanwhile, heat up a skillet over medium heat. Add in butter and first part of oil. Add onions to melted butter and heated oil with a dash of salt. Saute for about 10 minutes, until lightly golden and caramelized. If at any point the pan looks dry, add in a splash of water. Remove from pan.
  4. Add remainder of oil and then saute kale in heated oil with a dash of salt.
  5. Whisk eggs with sour cream and some salt and pepper.
  6. Take crust out of oven and layer in cheese, 2/3rds of the onion and kale, the egg mixture, and then remainder of the veggies. Bake for 30 to 35 minutes until golden and a knife inserted into the center comes out clean. If the top isn't as golden as you want it, just broil it for a minute or two at the end.
  7. About 10 minutes before quiche is done, place broccoli, garlic, and butter in a microwave safe container or a glass Pyrex bowl. Add 1 tbs. (15 ml) of water and sprinkle with salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes. Cook until broccoli is tender but still crunchy. When done, add a squeeze of lemon juice and toss so that the melted butter coats it all. Serve with your hot melty quiche!

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This meal has 19 reviews

I added some Mediterranean herbs because I thought this would taste too plain without. I also upped all the ingredients a bit on the 4 serving recipe so I could fill two shallow pie crusts--one extra egg, 1/4 cup extra cheese, and a couple tablespoons of sour cream. Next time, I would try leeks and mushrooms, and possibly cream cheese instead of sour cream.

By: Sarah
Posted: Feb 13, 2019
Diet: Vegetarian

Used spinach instead of kale. Loved it!

By: Amy
Posted: Jan 23, 2019
Diet: Original

Followed the recipe without any changes. Baked for 25-30 mins

By: Laura
Posted: Feb 07, 2018
Diet: Original

I now make this just about every other week for breakfast meal prep.

By: Meghan
Posted: Jun 20, 2017
Diet: Original


By: Alyssa
Posted: Jan 15, 2016
Diet: Original

Solid flavor combo, but I think the recipe needed 8 eggs for appropriate thickness in a standard lodge cast iron skillet.

Posted: May 24, 2015
Diet: Gluten-free