Recipes // Desserts // Mini Kale and Parmesan Quiche with Phyllo Pastry Crust

Mini Kale and Parmesan Quiche with Phyllo Pastry Crust


By Laura Keogh and Ceri Marsh

This  recipe  is an  emotional favorite of mine. It was the first dish Scarlett and I created together. She was just three years old, and I was looking for ways to incorporate the nutrient-dense kale into dishes I knew she’d eat. She was already a fan of quiche, so I figured this would be an easy sell. I just needed a way to eliminate the fatty crust and phyllo was the answer. This dish was an instant success with Scarlett as well as with Ceri’s children. It also became an SPC site favorite. Ceri and I have many fond memories of making this dish on photo shoots and in television studios while our girls tore apart the joints. However, whenever I think about the history of this simple but wildly nutritious meal, I remember Scarlett’s three-year-old face, beaming from her cooking perch, proudly pouring egg mixture into ramekins and all over the counter.

Prep time: 10 minutes

Total time: 50 minutes

Makes: 4 servings


  • 2 Tbsp (30ml) olive oil, plus extra for brushing
  • 4 cup (60ml) chopped onion
  • 3 cloves  garlic,chopped
  • 15lb (680g)kale
  • 4 sheets phyllo pastry
  • 5 eggs
  • 6 cup (185ml)milk
  • 5 cup (125ml) grated Parmesan cheese
  • Salt and pepper


  1. For the pesto, in a large frying pan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the kale and coat with the oil mixture. Cover and allow the kale to wilt, until the tough stems are tender, 6 to 8 minutes.
  2. Remove the kale from the pan and place it in a food processor. Process until it has the texture of a fine pesto.
  3. For the quiche, cut the four sheets of phyllo into four equal-size squares. Layer the phyllo squares one by one into four large ramekins, brushing each layer of pastry lightly with oil. (Keep the phyllo sheets between two moist dish towels to prevent them from drying out when you’re not actually working with them.)
  4. In a large mixing bowl, beat the eggs. Add the milk then the Parmesan cheese and mix until blended. Add the kale and stir to combine well. Season to taste with salt and pepper.
  5. Pour the egg mixture into the ramekins, leaving about ¼ inch (0.5 cm) at the top. Place the ramekins on a baking sheet and then place on the middle rack of the oven. Bake for 30 to 35 minutes, or until firm. Remove the baking sheet and allow the ramekins to cool before serving to little hands.
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