New Green Fashion for a Quiche — Quiche nouvelle toute verte

quiche greens

Green Quiche

Can I say this out loud? La quiche is from Lorraine, just like me! Despite the fact that I do not really like the traditional quiche lorraine so much, I however love the concept found in a quiche. By now, you know how much I like to cook savory tarts, and not failing the rule, la quiche — because it is a she — finds a special place amongst meals I like to cook for lunch. I often revisit the idea to cook it, and this quiche is a good vegetarian example.

The idea to make a green quiche came after this past weekend, when a French friend visited us for the day. J.F. arrived late in the morning while P. and I were out, running an errand. At 12 pm, we were all back together at home. I suddenly realized that we were all hungry and I had not even thought about lunch. Pas possible ! That was just too unusual! I simply had no idea what I was going to make. I don’t really think that I thought my lunch plan through very well because I eventually decided that I was going to make a quiche, despite the fact that the three of us were affamés (starving). And a quiche really requires some time! So, while the dough waited in the fridge, we fed ourselves on slices of prosciutto and saucisson. We simply had to.

I did not have many vegetables in the fridge, two zucchinis, one onion, Irish cheddar cheese, some cream and milk. And eggs of course, I always have des oeufs (eggs). I just cannot do without them. Within the only five mns I gave myself to decide, the idea to make a green vegetarian quiche was born.

Quite happy with the result, I rethought the idea a second time this week. Even if I liked the simple association of zucchini with onions in the first quiche I made, I decided to give more strength to the taste — as zucchinis are usually pretty mild — and an even darker green touch to the tart: I added kale (over spinach which we cannot find ANYWAY around here these days!) Are you just like me, not cooking this vegetable often enough, still stuck with the idea that cabbage is just too smelly when it cooks? It does not really do justice to this wonderful vegetable, fragrant indeed but deliciously so, full of great nutrients such iron, calcium, vitamin C, folic acid, vitamin K and carotenoids. Once you are over this belief, you can only love to eat it.

Also, whether you use cheddar, fontina or emmenthal is a question of your cheese taste and preference. Irish cheddar was a good choice for me.

Et voilà ma quiche toute verte !

Zucchini, Kale and Onion Quiche

You need:

  • 2 small zucchinis cut in julienne (about 0.75 lb)
  • 4 oz green kale (1 small bunch)
  • 1 medium yellow onion
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 4 garlic cloves
  • 1 Tbsp fresh coriander, chopped
  • 1 Tbp fresh parsley, chopped
  • 3 eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1.5 oz cheese (use a type of cheddar, or fontina cheese)

For the Pie Crust:

  • 1 1/2 cups All-purpose flour
  • 7 Tbsp cold butter (or margarine)
  • Dash of salt
  • Cold water (about 6 to 7 Tbsp)
  • Note: you will have dough leftovers, which can be used for another smaller tart.


  • To make the crust, place the flour in the bowl of a stand mixer and use your hook attachment.
  • Add the salt and cold butter cut in pieces and start mixing.
  • Slowly add cold water. Add enough so that the dough detaches from the bowl.
  • Cover under a plastic film and place in the fridge for 30 mns, minimum.
  • In the meantime, wash the kale and remove the hard middle part.
  • Blanch the kale in salted boiling water for 3 mns, and strain.
  • Squeeze out the excess of water and chop coarsely.
  • Sauté the onion with the coriander and cumin powder in 2 Tbsp olive oil, then add the garlic cloves, thinly chopped. Cook for 5 mns.
  • Add the julienned zucchini. Mix well and cook on medium to low heat while stirring once in a while, for 10 to 15 mns.
  • Add the kale and mix well. Cook for 2 mns and set the vegetables aside.
  • Roll the pie crust and place it on a 10″ dish.
  • Chill the dough for 30 mns after rolling it and pricking it with a fork.
  • Cover your dough with a piece of foil paper and some weight (like beans or rice) and precook the dough at 375 F for 15 mns. Remove it from the oven.
  • Grate the cheese. Keep it.
  • Beat the eggs with the milk and cream.
  • Season with salt and pepper and add the chopped herbs.
  • Put the vegetables on top of the precooked pie crust and pour the egg/milk preparation.
  • Add the cheese on top.
  • Cook the quiche in the oven for 35 to 40 mns, in an oven at 400 F.
    Remove it and let it rest for 5 mns before unmolding and serving it with a salad.

Le coin français
Quiche aux courgettes, chou vert et oignons

Ingrédients :

  • 2 courgettes coupées en julienne
  • 125 g de chou long vert (sans tête)
  • 1 gros oignon
  • 1 càc de coriandre en poudre
  • 1 càc de cumin en poudre
  • 4 gousses d’ail
  • 1 càs de coriandre fraîche, hachée
  • 1 càs de persil frais, haché
  • 3 oeufs
  • 120 ml de lait entier
  • 60 ml de crème liquide
  • 50 g de fromage fraîchement râpé, du type cheddar, fontina ou emmenthal

Pour la pâte brisée :

  • 200 g de farine
  • 100 g de beurre froid (ou de la margarine végétale)
  • 1 pincée de sel
  • Eau froide (environ 6 à 7 càs)
  • Remarque: il vous restera de la pâte à utiliser pour une autre petite tarte.

Étapes :

  • Pour réaliser la pâte, mettez la farine dans le bol de votre robot à pied (si vous en avez un, ou un robot simple, et utilisez la lame appropriée).
  • Ajoutez le sel et le beurre froid coupé en morceaux, et mixez.
  • Ajoutez l’eau froide progressivement, cuiller après cuiller, jusqu’à ce que la pâte se détache du bol. Arrêtez le robot.
  • Couvrez la pâte avec un film alimentaire et mettez-la au frais pendant 30 mns, minimum.
  • Pendant ce temps, lavez le chou et enlevez la partie centrale dure.
  • Blanchissez-le pendant 3 mns dans de l’eau bouillante salée, et égouttez-le.
  • Pressez-le entre vos doigts pour enlever l’excès d’eau, et hachez-le grossièrement.
  • Faites chauffer 2 càs d’huile d’olive et faites-y revenir l’oignon émincé avec l’ail émincé finement et les poudres de cumin et de coriandre. Cuisez pendant 5 mns.
  • Ajoutez les courgettes coupées en julienne. Mélangez bien et cuisez sur feu moyen à doux pendant 15 mns, en remuant.
  • Ajoutez le chou et mélangez. Poursuivez la cuisson pendant 2 mns et mettez les légumes de côté.
  • Étalez votre pâte et garnissez-en un moule de 25 cm de diamètre.
  • Piquez-la avec une fourchette et mettez-la au frigo pendant 30 mns.
  • Couvrez ensuite la pâte d’une feuille aluminium sur laquelle vous placerez du riz ou des légumes secs, et précuisez-la pendant 15 mns, dans un four préchauffé à 190 C. Sortez-la du four.
  • Râpez le fromage.
  • Battez les oeufs avec le lait et la crème.
  • Assaisonnez de sel et de poivre et ajoutez la coriandre et le persil hachés.
  • Mettez les légumes sur la pâte précuite et versez la préparation oeufs/lait.
  • Répartissez le fromage dessus.
  • Cuisez votre quiche pendant 35 à 40 mns, à 200 C.
    Sortez la quiche du four, laissez-la reposer 5 mns environ avant de la démouler et de la servir avec une salade.
Posted in Appetizers, French Inspired, Tarts, Vegetarian | 36 Comments


  1. Bea I just love how you style your food. I like the way you used the straight lines and circles in these photographs. Great use of geometric shapes!
    And the quiche is divine by the way.

  2. Oh Bea, wow. How lovely! So simple and so elegant. I wish I could have a slice of it now. Wow.

  3. Great, green without spinach. California is trying to ruin spinach for the rest of the country and fresh is damn difficult to find. I always love your photos.

  4. une quiche toute verte!! j’aime beaucoup ces quiches aux légumes : savoureuses, variables à l’infini et si simples à réaliser, meme quand on a pas pensé de la journée au diner (ce qui est rare!! 😉 . le chou vert dont tu parles, ce n’est pas le chou chinois, si?

  5. You know what I’m beginning to like reading a lot in your posts? Whenever you have phrases such as “in the fridge” because it seems that you ALWAYS have an interesting stash of foodstuffs in there! Irish cheddar cheese? I never heard of that—want some now! 😉 Better yet, post a pic!

  6. 10h37 et une curieuse idée… venir chez toi alors que je commence à avoir faim !!! remarque j’ai déjà testé après repas et… même résultat ! alors je souffre avec bonheur devant ta quiche… et en plus j’ai d’autres petits recettes qui m’attirent comme des phares et je n’ai même pas envie d’essayer de résister !

  7. Toi tu ne trouves pas d’epinards, mais nous pour trouver du chou kale, il faudra qu’on cherche un peu. Elle est tres attirante ta quiche, surtout avec du cheddar!

  8. superbe recette, je te fais confiance et la ferai les yeux fermés.
    Enfin, façon de parler!

  9. Tes photos sont vraiment à baver! Je dois confesser que je n’ai jamais fait une quiche – mais à chaque nouvelle recette de tarte que tu nous présente, je deviens de plus en plus tentée à en faire une! Merci!!

  10. gorgeous quiche. I usually prefer a fritatta or a plainer tart, but you made this quiche so simple and healthy with only a little cream. I adore kale, and all greens really. This makes me want to give quiche another chance.

  11. JenJen, thanks very much. It is fun to play like this!

    Dianka, thanks, once more.

    Kat, thanks!

    Mooncrazy, yes I know, this Spinach thing is pretty crazy!

    Alhya, ah ben je ne sais pas si c’est du chou chinois, J’ai bien cherche la traduction, mais sans succes !

    Rowena, ahah you are funny. And,you have not yet tried Irish Cheddar? Ohhhh, something for you to go on a mission for!

    Aure, merci, essaie, tu verras, c;est bon !

    Dorian, faim a 10h47, ah mais alors ! Je suis sure que ca doit etre dur pour toi, une fine bouche, de resister !

    Ingrid, je suis impatiente de la voir!

    Gracianne, ah oui, c’est vrai, mais tu es au courant de cette contreverse au sujet des epinards, ici? Le cheddar, quelle belle invention !

    Sooishi, ahha, merci!

    Daniela, on ne dit pas, great minds think alike? 😉

    VeuveClicquot, merci de ton gentil mot.

    Jeff, good planning, yeah!

    Thanks a lot Julie. Quiches are just so nice, with so many choices, aren’t they?

  12. Your pictures and description have my mouth watering. I LOVE quiche. I too think kale is way underrated.

  13. I adore quiche but I’m not a big fan of kale. Your recipe looks so delicious that I’m going to give kale another try.

  14. Bea,
    I’ve just told Mae the other day, I love any ingredient in green color! So how can’t I not fall in love with your green quiche!!! Both English and Scottish chedder cheeses are my favorites, will keep an eye on the Irish one next time when I go shopping 🙂

  15. Carol, ahah sorry to make you even hungrier 😉

    Natalie, yes I am so much in love with the taste of kale these days. Like a veggie I have not eaten in way too long!

    Lydia, I am glad it must convince you to try kale again!

    Gattina, Irish cheddar rocks! (of course, having an Irish hubbie helps to convince me ;-))

  16. Bea, the Irish blood in me thanks you very much for choosing the cheddar. 🙂 The pictures of the quiche has my mouth watering. I haven’t made it in some time and I like the emphasis on veggies in it.

  17. I just made this last night, and I loved it! I used a “Swedish-style fontina”. Yum. Thanks for the recipe!

  18. My husband ate 50% of this quiche in one sitting. Then he ate the leftovers for breakfast the next day. It is very good. I love the zucchini and cumin combination. And I simplified a little by using a premade crust. Thank you for the yummy dinner.

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  23. Hi Bea,
    I added ham to this recipe. Its baking in the oven. But it seems to have risen a lot. I only cooked the pie crust for 10 minutes instead of 15… I hope it cooks through!

  24. oh it was brilliant! I just ate it. 🙂 Thanks once again Bea.
    It was well appreciated.

  25. I made it again today!!
    With spinach, ham, spring onions, a yellow onion, mushroom etc

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