Mini Kale and Mushroom Quiches

Mini Kale and Mushroom Quiches

60m total time

15M prep time
12 ingredients
12 servings
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These little quiches are perfect for brunch or even a snack! Using refrigerated pie dough keeps prep simple, and adding mushrooms and kale makes each bite feel hearty and satisfying.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.