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.
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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.
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
Instructions
- 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.
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.
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!
Looks yummy! I like that you can see the progression of “eaten” in your pictures too. haha!
ok that looks so good! I would never think to add kale to a Quiche; yum!
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. 😉
Feta and Kale are my two favorite things!!!! Haha this sounds perfect for me 🙂
YUM! This sounds awesome!
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!
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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!
Brittany, this sounds phenomenal! Love the idea of kale and feta combined like this, perfect lil’ lunch, bookmarking!
Thanks Steph. I think you will love it!
Pinned it! Looks awesome
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!
I think I have all the ingredients for this at home! Can’t wait to try it!
kale
What a healthy and delicious looking recipe! Thanks for sharing :).
This looks awesome! Kale and Feta are a great combo, can’t wait to try this recipe out 🙂
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!
This looks incredible, I will definitely be trying this out! YUM
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Can you tell me the calorie count?
Definitely one to try, it looks delicious!
Made this yesterday and it was fabulous!! Thanks for sharing!
I just tried this last night and loved it! It’s so flavorful; I honestly didn’t miss the crust. Thanks!
Yay! Thank you for coming back and leaving me a comment to let me know how it turned out. So glad you liked it. 🙂
Making this RIGHT now thanks babe <3
YUM! I love kale, and I love feta, but I’ve never paired the two before. What a good idea, this looks gorgeous.
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
Obsessed with feta and baby kale – cant wait to make this
Yum! I think the ingredients to this list just may end up on the grocery list this week!!
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 🙂
I love the print option included on your blog posts, thank you. Great recipes and a joy to make.
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!
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Thank you for pointing this out. I’ll add it to the list! 🙂
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!
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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 🙂
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.
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!
Hi Sue! Jut added the nutrition info for you. Enjoy.
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.
I don’t know how using flaxseed eggs would work for this. My recommendation would be to use 3 eggs instead of the 1/3 cup egg whites — so 6 eggs total.