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. 

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  

• onion
• garlic
• mushrooms
• kale – You can use frozen or fresh 
• eggs and egg whites 
• unsweetened almond milk
• feta cheese
• dried Italian seasoning
• grated nutmeg
• sea salt
• pepper
• 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!

More Egg Dishes You Might Like

• Dairy-Free Spinach Quiche
• Egg, Spinach and Feta Breakfast Wrap
• Sausage Egg Casserole
• Egg White Oatmeal
• Egg and Greens Bowl
• Baked Egg Muffins
• Roasted Sweet Potato Kale Frittata

If you try this crustless quiche please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers. 

Kale and Feta Crustless Quiche

5 from 18 votes

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.

Print Recipe Pin Recipe

Prep Time 50 minutes

Cook Time 25 minutes

Total Time 1 hour 15 minutes

Servings 4

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

Author: Brittany Mullins

Course: Breakfast

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