Ricotta Quiche With Kale

9 Reviews / 4.8 Average
This Ricotta and Kale Quiche recipe is worth trying with even your most reluctant eaters. There's something magic going on with the cheese! Feel free to sub with spinach or add in some bacon for this delicious breakfast or brunch dish.
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Cheesy ricotta quiche with kale in a white pie dish

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So, this is a little strange. When it comes to Swiss cheese, I find it to be stinky with a horrible flavor, but when I add it to quiche? Magic happens! This ricotta quiche with kale recipe uses swiss cheese and fresh kale to their fullest for a cheesy and satisfying one-dish meal idea.

Ricotta Quiche With Kale Recipe

I don’t get it at all, but no one in my family would dream of biting down on a piece of Swiss cheese by itself. Yet, all of us LOVE this recipe. We loved trying ricotta cheese mixed into this quiche for the first time as well.

Cheesy quiche with kale as a side dish on a plate with tenderloin and salad

Plus, I am all about a good way to use kale. You can hardly even taste it with everything else going on in this dish, so it’s definitely worth trying … even on your most reluctant eaters. Packed with nutrients, kale is a great addition to a dish like quiche to balance out the cheese. Adding bacon is another way to alter the flavor of this quiche slightly to make it more to your family’s liking!

And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead. Either way, good luck (and let me know how it goes)!

How to Freeze a Quiche

This cheesy ricotta and kale quiche freezes very well! All you’re going to need is some aluminum foil and a couple freezer bags.

To freeze a quiche before baking:

Set the quiche onto a sheet pan or baking pan and put it in the freezer until it feels firm to the touch. Next, wrap the quiche in aluminum foil (freezer paper also works). Then slide it into a large freezer bag to ensure it doesn’t get freezer burnt. It will stay fresh for about a month.

To freeze a quiche after baking:

Let the freshly baked quiche cool completely. Ideally, let it sit in the fridge at least overnight to firm up as much as possible. Set it in the freezer for a couple hours on a piece of baking paper or plastic wrap and then store it in a freezer bag. You can keep it in the freezer for 3 months before eating it.

For a breakfast or brunch, serve with Veggie Frittata!

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25 thoughts on “Ricotta Quiche With Kale”

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Recipe Rating

  1. Hilari Grace Price

    5 stars
    I love this quiche. I sub spinach for the Kale and ad mushrooms. Sometimes I’ll ad bacon or diced ham. Also, I’m not a huge fan of crust so I usually make it crustless. Turns out wonderful every time. By far the best quiche recipe I have ever found.

  2. 4 stars
    This recipe is delicious! I usually add a few mushrooms too. It takes about an hour or more to set in the middle though…and I always forget, so quiche nights end up being late dinner nights. Could it really just be the addition of mushrooms that makes it need to be baked that much longer? Any tips?

    1. A lot of quiches do take a little longer to set, so just keep an eye on it, but anywhere between 45 – 60 minutes. – Nicole

    1. You would freeze it after you baked it. I would put it in the over at 350 for about 20 – 30 minutes or until heated throughout. Also, cover with foil to prevent browning. – Nicole

  3. If you bake and freeze, what is the best way to reheat and how long does it take? I’m looking for quick make ahead stuff to survive fall teaching and soccer season!

    1. I would put it in the over at 350 for about 20 – 30 minutes or until heated throughout. Also, cover with foil to prevent browning. – Nicole

    2. also, you could defrost in the fridge overnight and then a simple reheat in the microwave or toaster oven makes for quick mornings!

  4. 5 stars
    I have been making this recipe for years. Kale and swiss by itself have very strong flavors that I don’t usually like alone. However, I LOVE THIS RECIPE! I usually make 2 and freeze one for later. Freezes very well. The crust is so easy to make right in the pan. I’ve left out ricotta before and it tastes just fine without it! THANK YOU!

  5. I don’t have swiss on hand but want to make this today. Can I substitute w/ cheddar, mozzarella, parmesan, or a mixture of those?

  6. I know I’m late to the party but I used Swiss chard from our garden, goat cheese, and a sprinkling of Kerrygold cheddar. Divine!

  7. 5 stars
    I love this recipe and make it often. I’m wondering how I can make it ahead and freeze it to bake and serve later. I’d appreciate any advice!
    Thank you

  8. 5 stars
    I love that you make the pastry in the pie dish – quick and simple and yummy. We loved this recipe and will use the pastry base as a starter for all our home made quiches in future.

  9. 4 stars
    I made this with spinach and added chopped Canadian bacon. It needed about 10 more minutes in the oven than the recipe states, and I let it sit for five minutes.

    The texture of the quiche is very smooth, almost like flan. Not quite what we expected but really good!

  10. Our neighborhood coffee shop makes a killer quiche lorraine, but I’ve never made quiche myself. I added some chopped cooked bacon, thinly sliced onions, and used spinach instead of kale. Everyone loved it! will definitely make again.

  11. 5 stars
    I made this quiche for the morning after Thanksgiving. I mixed all the ingredients the night before and poured it in the crust and baked it in the morning. It took at least a full hour for the middle to firm up. I substituted spinach and added some Canadian bacon pieces. Delish!!

  12. When I saw the title, I thought, Hmm, they could probably do this with spinach. Which you indeed recommend. And which is a French quiche classic.
    Around here, “swiss” cheese is emmental, or gruyere, which are kind of basic cheese in the way that cheddar or american are in the U.S. I don’t find either to have a pronounced odor or flavor, though I find gruyere to be a little nuttier. There are entire aisles of supermarkets dedicated to emmental–that’s how basic/classic it is.