If you haven’t been able to tell yet, I really love some savory bakes (Delicata Galette, Green Gougères)! Last weekend, Maximo and I went to the farmers market in Hollywood to stock up on some veggies and grab our favorite Tomorrow Bagel, which has become a weekly routine. Honestly, I’ve taken the market for granted since moving to the area 4 months ago, but the last few weeks we’ve made a habit of going and it’s reminded me of exactly why I love living in California: accessibility to beautiful, high quality ingredients that you can’t get anywhere else (at least not as easily). So, after finding some beautiful pink oyster mushrooms, multicolored heirloom eggs, and a huge bunch of green onions that were as long as my arm, one of my favorite bakes came to mind: quiche!


The first time I made quiche was when I worked at the original Ovenly in Greenpoint, Brooklyn, back in 2013. They had mini quiches on the menu, and we would make filling, crusts, and veggies to assemble them with and keep them stocked in the walk-in fridge. I was a production baker, and since Ovenly was a wholesale bakery, that meant a lot of baking. Some mornings I would come in to a bake off list of over 2,000 pastries that would get packaged and delivered to various cafe and restaurant clients overnight. The batters and doughs were already prepped by an entire team of bakers, and most of my shift was quite literally just me manning two ovens that were full to the brim, traying up and baking things to the perfect level of golden brown beauty. I was still learning to bake professionally, though, and sometimes this meant burning 200 cookies at once— oops!
As I continued working at other bakeries in the city, I realized quiche was present on most menus for very practical reasons: it has a good shelf life, it’s relatively affordable and easy to produce, and everybody loves eggs. We all know sex quiche sells, my loves! Quiche became my favorite baker’s breakfast at 5am, also for very practical reasons (nothing else was ready, and I love eggs).
When Fat & Flour opened their new Culver City location in 2023, I joined the team for a few months and wanted to make quiche, which was so tasty with their perfect pie dough. This is when I truly realized how much flavor you can pack into the savory egg custard: adding tangy mustard changes things for the better, and even a hint of nutmeg can provide a je ne sais quoi that I don’t really love, but I do understand why it works. Sharp aged cheddar and gruyere or some salty feta really gets the party started. A heaping spoonful of sour cream can amp things up too. After making my first batch of quiche and asking Nicole to taste test, she told me to add more mustard, more salt, more everything. She was right! This quiche recipe is loosely based off of that filling, but I changed some things around and pared it down for a single quiche (or did you want to make 6?).


Mushroom, Kale, & Feta Quiche
Prep Time: 30 minutes
Bake Time: 35-40 minutes
Servings: 9-inch quiche (6 to 8 slices)
For assembly:
1 disk prepared pie dough
1 bunch kale, cleaned and sliced thinly
1 pint mushrooms, cut into bite-sized pieces
1/2 cup feta
1 bunch green onions, sliced
For the filling:
6 eggs
3/4 cup heavy cream
1/4 cup milk
2 tbsp sour cream (optional)
1 tablespoon all purpose flour
1 tablespoon dijon or stoneground mustard
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
Roll out the pie dough into a large circle and place it in a pie pan (aluminum preferably), then crimp the edges. Dock the bottom of the crust with a fork. Freeze it briefly while preheating the oven to 375º F. Line the interior of the pie crust with parchment paper, making sure no edges are exposed, and fill with baking beans or uncooked rice. Place on a baking sheet and bake for 25-30 minutes. Remove the beans and continue baking for 5-10 more minutes, until the crust is lightly browned and dry on the bottom. Let cool.
Sauté the vegetables: cook the kale in a skillet with olive oil and some salt and pepper, just until wilted. Remove and cool. Do the same with the mushrooms, cooking just until tender (2-3 minutes maximum). Set aside to cool.
Prepare the filling: add all filling ingredients to a large bowl or measuring cup. Use a hand blender to purée until smooth (or simply whisk by hand until all combined).
Assemble and bake the quiche: Heat the oven to 350º F. Add the kale, mushrooms, and green onions to the baked crust and toss with your hands to evenly distribute. Crumble the feta in and toss again. Pour the filling over the veggies— fill as high as you can so the final quiche will be full and beautiful! Bake for 35-40 minutes, rotating once halfway through the bake time, until the center is set (a tiny bit of jiggle is okay as the quiche will continue carry over cooking a bit).
Cool completely, and refrigerate until cold (or even overnight) if you can. This is the best way to get clean slices and ensure your custard is fully set. If you slice while hot, it will be a mess! To reheat cold quiche slices, place into a 350º F oven for 12 minutes. Enjoy!
And also… Happy New Year!!!
this is it
have neeeeever in my life seen a more beautiful quiche 🥺