Kale and Feta Crustless Quiche

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. 

Crustless quiche with kale, onions, mushrooms and feta in a white baking dish on a rustic napkin.

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. 😉

Crustless quiche with kale, onions, mushrooms and feta in a white baking dish on a rustic napkin with fresh parsley around the dish for garnish.

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.

All the ingredient for crustless quiche in a clear glass mixing bowl.

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.

Crustless quiche with kale, onions, mushrooms and feta in a white baking dish on a rustic napkin.

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.

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Kale and Feta Crustless Quiche


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

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. 


Scale

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 34 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

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

Up close shot of one slice of the kale and feta crustless quiche.

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

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    41 comments
  1. Instead of the egg whites, how would flax gel work? I hate the idea of using only the whites and don’t use eggs that frequently to want to store the yolks. Other than this the recipe looks like a good one to try.

  2. Would you post the nutrition information for this recipe please? I’ve been so excited to find a blog that has healthy recipes with nutrition info! We are kind of new vegetarians and have started doing some high intensity training. I’ve had to really watch my protein because I’ve been so POOPED! Can’t believe how out of shape I let myself get! Love your site!

  3. 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 🙂

  4. 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!

  5. 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!

  6. 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 🙂

  7. 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!

  8. 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. 😉

  9. 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!

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