Roasted Beet and Kale Quiche with Brie and Fontina isn’t just a recipe—it’s an experience layered with earthy vegetables, silky cheese, and golden, flaky crust. From the first savory scent wafting out of the oven to the final forkful of creamy custard nestled against tender kale and sweet beets, this dish is a celebration of bold, seasonal flavor. The richness of brie, the melt of Fontina, and the deep roast of beetroot all come together in perfect harmony, making this quiche hearty enough for a cozy dinner and elegant enough for a weekend brunch.
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A Taste of Home: My Story Behind This Quiche
A Brunch Memory That Lingers
Whenever I think of kale and beets together, I’m transported back to an early spring brunch at my grandmother’s cottage kitchen. She would pull beets from her garden, their crimson skins dusty and fragrant, and massage kale with olive oil like she was tending to something sacred. I remember sitting cross-legged at the table, watching her layer those treasures into a pie crust along with bits of whatever cheese we had left in the fridge. It was humble, but nothing short of magical.
This roasted beet and kale quiche is my grown-up version of that meal. It includes brie for its velvety richness and Fontina for a melty, nutty bite. It’s the kind of dish you make when you want to slow down, sip something warm, and savor the afternoon. I’ve made it for quiet breakfasts and joyful brunches, for first days of school and last days of summer. And every time, it tastes like home.
Why This Quiche Stands Out
What makes this quiche special? For starters, the flavor balance is unbeatable. Roasting the beets brings out their natural sweetness, which contrasts beautifully with the slight bitterness of kale. Then there’s the cheese—brie melts into soft pockets while Fontina stretches luxuriously through every bite. Plus, this recipe is flexible. Don’t have brie? Use goat cheese. Out of kale? Try Swiss chard or spinach.
Speaking of flexibility, I’ve paired this quiche with so many seasonal sides and savory brunch favorites—like this Spinach Feta Quiche with Sweet Potato Crust or the ever-so-lush Elegant Ricotta and Spinach Quiche. They bring out the richness of the ingredients in different ways, offering variety while keeping that cozy core.
Gathering What You’ll Need: Ingredients & Prep
The Ingredients Breakdown
When ingredients are simple, quality matters. Use the freshest produce and cheeses you can get your hands on. Below is a table to keep your grocery list clean and simple:
| Ingredient | Amount |
|---|---|
| Pre-made 9-inch pie crust | 1 |
| Medium beets, peeled and cubed | 2 |
| Fresh kale, chopped, stems removed | 2 cups |
| Olive oil | 1 tbsp |
| Small red onion, thinly sliced | 1 |
| Large eggs | 3 |
| Heavy cream | 1 cup |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Ground nutmeg | 1/4 tsp |
| Brie cheese, rind removed and cubed | 3 oz |
| Shredded Fontina cheese | 1/2 cup |
The flavor combination here is both unexpected and comforting. Don’t skip the nutmeg—it’s subtle but essential.
Tools and Thoughtful Swaps
You’ll need a 9-inch pie dish or tart pan, a roasting sheet, a skillet, a whisk, and a large bowl.
Substitutions? Absolutely:
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Swap kale with baby spinach for a more delicate texture.
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Use goat cheese instead of brie for a tangier finish.
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Want it dairy-free? Opt for oat cream and skip the cheeses (though you’ll miss that creamy bite).
Incorporating veggie-forward ideas? Draw inspiration from recipes like Garlic Butter Roasted Beet Slices or Mediterranean Beet Feta Walnut Galette to explore how beets can shine.
From Oven to Plate: Cooking Instructions & Pro Tips
Step-by-Step to Quiche Perfection
Step 1: Roast the Beets
Preheat your oven to 375°F (190°C). Toss the cubed beets in olive oil and spread them out on a baking sheet. Roast for 25–30 minutes until tender and caramelized.
Step 2: Sauté the Onion and Kale
While the beets are roasting, heat a skillet over medium heat. Add a drizzle of olive oil, then sauté the red onion until soft, about 5–6 minutes. Add kale and cook for 3–4 minutes until wilted.
Step 3: Prepare the Egg Mixture
In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth and silky.
Step 4: Assemble
Place your pie crust in the pan and prick the bottom lightly with a fork. Layer in the beets, onion-kale mix, brie, and Fontina.
Step 5: Pour & Bake
Pour the egg mixture over the layers. Bake for 35–40 minutes until the center is set and the top is golden. Let cool slightly.
Kitchen Tips That Make the Difference
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Blind bake your crust for 10 minutes if you’re using a homemade dough—it prevents soggy bottoms.
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Make it ahead and reheat slices in the oven at 300°F for 10 minutes.
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Let the quiche rest before slicing—it’s easier to serve and more flavorful.
Recipes like the Mini Mushroom and Gruyere Pot Pies with Thyme and Savory Mushroom Gruyere Puff Pastry Braid offer clever ways to layer savory flavors—worth browsing for more inspiration.
How to Serve It Right & Keep It Fresh
Delicious Pairings
You can serve this quiche warm or at room temperature, making it perfect for a picnic or brunch spread. Pair it with a citrusy salad or crisp white wine.
Two stunning side ideas?
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A roasted veggie medley like the Roasted Beets and Carrots with Maple Vinaigrette adds a bright, sweet contrast.
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For something a little more upscale, try Roasted Beet Blue Cheese Towers—they elevate your table without extra effort.
Storage & Reheating Tips
Store leftovers in the fridge wrapped tightly for up to 3 days. Reheat slices uncovered in a 300°F oven for best texture. You can freeze whole quiches or individual slices—just wrap in foil and use within 2 months.
Frequently Asked Questions
Can I use a gluten-free crust?
Yes! Store-bought or homemade gluten-free crusts work perfectly here.
What’s the best substitute for Fontina cheese?
Gruyère or sharp white cheddar are great options.
Can I roast the beets in advance?
Absolutely—do it the night before to save time.
Can I make this crustless?
Yes, but bake it in a greased ceramic dish and expect a softer texture.
Is this good cold?
Definitely! Cold slices make for a satisfying lunch with a green salad.
How do I know the quiche is set?
Give the center a gentle jiggle—if it barely moves, it’s done.
Bringing It All Together
There’s no rush when enjoying a slice of this Roasted Beet and Kale Quiche with Brie and Fontina. It’s the kind of meal that brings people closer—around a kitchen island or under a shady tree outside. The balance of sweetness from the beets, creaminess from the cheeses, and the bright bitterness of kale is deeply satisfying. And when you want to round out the table, try pairing it with Spinach Zucchini Chickpea Bake or a zesty Spaghetti with Garlic and Spinach to keep things fresh and seasonal.
If this quiche made your brunch table a little more special, let me know in the comments! Don’t forget to rate the recipe and pin it to your brunch board on Pinterest: https://www.pinterest.com/recipesbysylvia/. Your feedback means the world—and it helps others discover the recipe too.
Print
Roasted Beet and Kale Quiche with Brie and Fontina
- Total Time: 60
- Yield: 6 slices
- Diet: Vegetarian
Description
Roasted Beet and Kale Quiche with Brie and Fontina is a vibrant, savory brunch or dinner recipe featuring caramelized beets, tender kale, and creamy cheese baked in a flaky crust.
Ingredients
• 1 pre-made 9-inch pie crust (or homemade if preferred)
• 2 medium beets, peeled and cubed
• 2 cups fresh kale, chopped and stems removed
• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 3 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 3 oz brie cheese, rind removed and cubed
• 1/2 cup shredded Fontina cheese
Instructions
1. Preheat oven to 375°F (190°C).
2. Toss beet cubes in olive oil, spread on a baking sheet, and roast for 25–30 minutes until tender. Set aside to cool.
3. While beets roast, sauté onion in a skillet over medium heat for 5–6 minutes until soft.
4. Add kale and cook for 3–4 minutes until wilted. Remove from heat.
5. In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
6. Place the pie crust in a 9-inch tart or pie pan and prick the base lightly with a fork.
7. Layer roasted beets, kale-onion mixture, brie cubes, and Fontina into the crust.
8. Pour the egg mixture evenly over the filling.
9. Bake for 35–40 minutes or until center is set and top is golden.
10. Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
– You can roast the beets a day ahead for quicker prep.
– Spinach or Swiss chard work as great kale substitutes.
– Brie can be swapped with goat cheese or soft mozzarella.
– Store leftovers in the fridge for up to 3 days.
– Quiche slices can be reheated in a 300°F oven for 10 minutes.
- Prep Time: 20
- Cook Time: 40
- Method: Baked
- Cuisine: American