Kale and Feta Crustless Quiche

by on March 6, 2013

Happy snow day! It’s not really snowing in the city yet (just rain) but Isaac’s school is closed for the day so he’s pretty pumped. I’ve decided that working from home is great… until there’s a snow day and you have no excuse not to go into the office. ;)

Oh well, today I have a delicious recipe I’ve been waiting to share. As you all know, I love kale! It’s one of the most nutrient dense foods we can eat and it tastes good, so naturally, I try to include it in any dish possible. Recently I decided to make a crustless quiche and of course, kale needed to be involved.

Kale quiche

I must say that when paired with eggs and feta, kale makes quite a delicious quiche. This recipe is makes for easy breakfasts throughout the week, but is also special enough to make for brunch. It would be great to serve on Easter morning. If you serve it for brunch, I promise your friends and family will be so satisfied with the flavor, they won’t even miss the crust.


5.0 from 4 reviews

Kale and Feta Crustless Quiche
Prep time
Cook time
Total time
Adapted from Tosca Reno’s Crustless Broccoli Quiche from The Eat-Clean Diet Cookbook 2
Serves: 8
  • cooking spray or coconut oil
  • 1 onion, halved and thinly sliced
  • 2 cloves of garlic, minced
  • ½ cup chopped mushrooms
  • ½ teaspoon dried herbes de provence
  • sea salt and freshly ground black pepper, to taste
  • ½ bunch (about 3-4 cups) of kale, chopped
  • 3 eggs
  • ⅓ cup egg whites
  • ⅔ cup unsweetened Original Almond Breeze almond milk
  • ⅛ teaspoon freshly grated nutmeg
  • ⅓ cup feta cheese
  1. Preheat oven to 400°. Coat a 9-inch pie pan with cooking spray or coconut oil.
  2. Coat a large skillet with cooking spray or coconut oil and turn heat to medium-high. Add onion, garlic, mushrooms, herbes de provence, sea salt and pepper.
  3. Cook mixture, stirring occasionally and adding a tablespoon or two of water if the pan gets too dry, until onions are translucent and kale and mushrooms have wilted.
  4. In a small bowl, whisk together eggs, egg whites, almond milk and nutmeg. Season with an additional pinch of sea salt and pepper. Spread onion, mushroom and kale mixture on the bottom of prepared quiche dish. Sprinkle on the feta cheese.
  5. Pour egg mixture over top and push under any ingredients not covered by the egg mixture to prevent burning. Bake uncovered until set and golden brown around edges, about 25 minutes. Let quiche rest at room temperature for 10-12 minutes, then cut into eight slices and serve.

Kale and Feta Quiche With Almond Milk

Savory, cheesy and healthy = what’s not to love? I’m pretty positive that this is one of my favorite recipes that I’ve created for EBF. I couldn’t stop eating it. And that says a lot for something that doesn’t have peanut butter or chocolate.

kale and feta quicheAlmond Breeze

{ 35 comments… read them below or add one }

Emily K. March 6, 2013 at 9:19 am

Mmm, I love kale, love feta, love quiche! I usually make my quiche with cottage cheese instead of milk or cream, which gives it a really lovely texture. I’ll give it a try with the almond milk next time, though. Thanks for sharing!


Lauren March 6, 2013 at 9:31 am

Looks yummy! I like that you can see the progression of “eaten” in your pictures too. haha!


NYC Fit GIrl March 6, 2013 at 9:38 am

ok that looks so good! I would never think to add kale to a Quiche; yum!


Lauren March 6, 2013 at 9:46 am

This looks and sounds incredible! I always forget how much I love quiche until I have it. I think the last time I made one was for my mom for Mother’s Day but I usually cop out and buy a pre-made crust. Now I have a reason to make another quiche though. ;)


Liz @ iheartvegetables March 6, 2013 at 11:24 am

Feta and Kale are my two favorite things!!!! Haha this sounds perfect for me :)


Gabby @ Gabby's Gluten-Free March 6, 2013 at 1:50 pm

YUM! This sounds awesome!


samson@ narconon fresh start July 23, 2013 at 8:07 am

I love your quiche. . I’ve been meaning to make a crustless one. . I really need to. . yours looks fabulous and I love the addition of the brown rice and kale! healthy, healthy. . I love it!


James March 6, 2013 at 1:50 pm

I love all these ingredients and typically have them all on hand (maybe not the mushrooms, but the rest for sure!). Perfect recipe to add to the book. Thanks!


stephanie @cookinfanatic March 6, 2013 at 2:48 pm

Brittany, this sounds phenomenal! Love the idea of kale and feta combined like this, perfect lil’ lunch, bookmarking!


Brittany Mullins March 6, 2013 at 6:00 pm

Thanks Steph. I think you will love it!


Sara @ sarasmiles March 6, 2013 at 8:13 pm

Pinned it! Looks awesome


Lauren @ Fun, Fit and Fabulous! March 7, 2013 at 12:25 am

I love love love quiche! I usually use spinach in everything, but I’ll have to give kale a try. This sounds delicious. I always have Almond Breeze on hand. It’s my go to milk for sure!


Laura @ A Girls Gotta Balance March 7, 2013 at 2:30 pm

I think I have all the ingredients for this at home! Can’t wait to try it!


sarah March 7, 2013 at 3:40 pm



Hannah @ CleanEatingVeggieGirl March 7, 2013 at 10:09 pm

What a healthy and delicious looking recipe! Thanks for sharing :).


Natalie @ FreshLifeFindings March 7, 2013 at 10:25 pm

This looks awesome! Kale and Feta are a great combo, can’t wait to try this recipe out :)


Nat @ The Apple Diaries March 8, 2013 at 4:35 am

Yum, this quiche looks sensational! I make an extremely similar one with spinach and feta but it’s good to mix things up, so I’ll try it with kale :)

Thanks for the recipe!


Chloe March 8, 2013 at 4:55 am

This looks incredible, I will definitely be trying this out! YUM


Melissa March 8, 2013 at 9:05 am

Can you tell me the calorie count?


Ella March 8, 2013 at 4:59 pm

Definitely one to try, it looks delicious!


Rachel @ Beranville March 9, 2013 at 10:14 am

Made this yesterday and it was fabulous!! Thanks for sharing!


Marilyn March 10, 2013 at 9:10 am

I just tried this last night and loved it! It’s so flavorful; I honestly didn’t miss the crust. Thanks!


Brittany Mullins March 10, 2013 at 4:24 pm

Yay! Thank you for coming back and leaving me a comment to let me know how it turned out. So glad you liked it. :)


Meg @ A Dash of Meg March 10, 2013 at 4:25 pm

Making this RIGHT now thanks babe <3


Bibi @ Veggie Runners March 10, 2013 at 5:08 pm

YUM! I love kale, and I love feta, but I’ve never paired the two before. What a good idea, this looks gorgeous.


Courtney @ Star Systemz March 11, 2013 at 1:38 am

If you can believe it, I have never had quiche before. This recipe looks like a great food prep and I can not wait to test it out! Thank you for sharing. Sending you a happy + healthy week. Love + Shine Courtstar


Jennifer (Savor) March 11, 2013 at 11:06 am

Obsessed with feta and baby kale – cant wait to make this


Tara | Treble in the Kitchen March 12, 2013 at 12:23 pm

Yum! I think the ingredients to this list just may end up on the grocery list this week!!


Kayla M March 17, 2013 at 8:30 pm

Just made this for dinner tonight and it was awesome! Thanks for sharing this wonderful recipe! I have a feeling its going to be one I made again and again :)


Clean Eating 101 March 18, 2013 at 5:51 pm

I love the print option included on your blog posts, thank you. Great recipes and a joy to make.


Monica April 19, 2013 at 10:45 am

Hey Brittany! Love this for some time now! But I couldn’t find the link from your lists on the recipe page…(had to find it for a friend and thought that would be the quickest way to locate it)…check it out…see if it is there or not. I did a search and found it again this way. Just wanted you to know! ;-) Love your blog, you are such a great inspiration! Keep up the great work!


Brittany Mullins April 19, 2013 at 2:33 pm

Thank you for pointing this out. I’ll add it to the list! :)


Sheri April 22, 2013 at 6:11 pm

I made this, adding spinach because I didn’t have enough kale, and it was great! It seemed a bit flat however; perhaps could have used a few more egg whites? I also made a perfect, thin crust using a multigrain gluten free wrap put out by Goodbye Gluten Bakeries!


soni May 2, 2013 at 11:45 am

Hi Brittany,

Thanks for all of the research and effort you put in which helps out people like me who aren’t sure where to begin :) A quick question – would you be able to recommend substitutes for the almond milk (I have an almond allergy :/ )
Cheers :)


Vincent November 16, 2013 at 8:48 pm

Hello it’s me, I am also visiting this site daily, this website is truly fastidious and the users are in fact sharing good thoughts.


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