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. 

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.

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.

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 Crustless Quiche

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★★★★★

5 from 4 reviews

• Author: Brittany Mullins
• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4

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Description

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. 

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Ingredients

• cooking spray or coconut oil
• 1 onion, halved and thinly sliced
• 2 cloves of garlic, minced
• 1 cup chopped mushrooms
• 1/2 teaspoon dried Italian seasoning
• 1/2 bunch (about 3–4 cups) of kale, chopped
• sea salt and freshly ground black pepper, to taste
• 3 eggs
• 1/3 cup egg whites
• 2/3 cup unsweetened Original Almond Breeze almond milk
• 1/8 teaspoon freshly grated nutmeg
• 1/3 cup feta cheese
• fresh chopped parsley, for garnish

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Instructions

1. Preheat oven to 400°F. 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, kale, dried Italian seasoning, 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 four slices, top with fresh parsley and serve.

• Category: Breakfast

Nutrition

• Serving Size: 1/4 of quiche
• Calories: 168
• Sugar: 2g
• Fat: 8g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 10g

This post is sponsored by Blue Diamond Almond Breeze Almond Milk.