This crustless quiche is such an easy low-carb meal that can be served for breakfast/brunch, lunch or dinner. You’ll love the delicious combination of kale, onions, mushrooms and feta.
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.
This crustless quiche is 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.
Benefits of Kale
Leafy green veggies are the most nutrient-rich foods on Earth and kale is no exception. Kale is low in calories and packed with nutrients! It is really high in vitamin A, C and K as well as a good plant-based source of calcium.
It’s a wonderful ingredient to add to you diet and there are so many ways to do so. Salads are great, but I’m also a big fan of adding it to things like soups and casseroles.
Crustless Quiche Ingredients Needed
kale – You can use frozen or fresh
eggs and egg whites
unsweetened almond milk
dried Italian seasoning
parsley – for garnish
Substitutions & Notes
Dairy-Free – Feel free to use a vegan cheese or skip the cheese all together to make this quiche dairy-free.
Vegetables – I love the combo of onion, garlic, mushrooms and kale, but feel free to use your favorite veggies or whatever you have on hand.
Almond milk – I like using unsweetened almond milk, but any type of milk will work.
What to Serve with Crustless 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. Here’s what I’m thinking:
Whipped Coffee – Definitely have to serve some sort of coffee to sip on and this whipped coffee is sooo good!
Coffee Cake – I always love having a sweet item at brunch and this vegan coffee cake is the perfect brunch addition.
Fruit Salad – Have to have fruit on the table too! I love this simple mixed berry fruit salad.
Apple Cider Mimosas – To round out this special brunch, I’ll be serving these fun apple cider mimosas as well!
Preheat oven to 400°F. Coat a 9-inch pie pan with cooking spray or coconut oil.
Coat a large skillet with cooking spray or coconut oil and turn heat to medium-high. Add onion, garlic, mushrooms, kale, dried Italian seasoning, sea salt and pepper.
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.
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.
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 four slices, top with fresh parsley and serve.
Serving: 1/4 of quicheCalories: 168kcalCarbohydrates: 14gProtein: 10gFat: 8gFiber: 2gSugar: 2g