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.

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

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

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. 

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

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

More Egg Dishes You Might Like

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. 

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

Kale and Feta Crustless Quiche

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


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.


  • 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


  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


  • 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. 

This post may include affiliate links. Thank you for your support.

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Recipe rating

    1. Deb
      April 28, 2021 AT 8:57 am

      As I suspected before trying this recipe, the cooking time is way too short! It would likely be perfect if you use dairy milk, but almond milk is just so watery that the quiche won’t cook in 25 minutes (now it makes sense that Blue Diamond sponsored this recipe…). Ovens vary, of course, but my quiche took about 50 minutes (!!!) to set. When it did, though, it was delicious. Love feta and nutmeg together.

      1. Brittany Mullins
        April 29, 2021 AT 1:14 pm

        Sorry to hear this recipe took much longer to cook for you. Did you change anything about the recipe?

    2. Debbie D
      January 24, 2021 AT 10:08 am

      FIVE ⭐️
      I loved this!! Thank you for posting. I made this recipe twice so far. The second time I treated myself with the addition of a gluten-free/keto savoury tart crust. Great flavours! I will be making this again. And again!
      P.S. if you are so inclined, it also turned out very well using heavy cream as an almond milk substitution – same cooking time.

      1. Brittany Mullins
        January 24, 2021 AT 8:11 pm

        So glad you love this recipe, Debbie!! Thanks for the review, I so appreciate it. 🙂

    3. Haylee Jane Monteiro
      October 7, 2020 AT 2:19 am

      I tried this recipe and it turned out pretty good! The 25 minutes was not enough though; I had to re-bake for longer after letting it cool and cutting into it because the middle was not set.

      1. Brittany Mullins
        October 7, 2020 AT 9:54 pm

        Thanks for the feedback, Haylee. How much longer did you end up cooking it for? Some ovens are hotter than others so the cook time always vary oven to oven.

    4. Debbie
      September 27, 2020 AT 9:53 am

      What a great idea to use up the excess kale growing in our garden. It’s delish! My husband was hesitant to have it so I did add 1/3 cup of sausage crumbles for him. It definitely doesn’t need it. I might try making it in muffin tins and having freezer friendly breakfasts ready in a flash.

      1. Brittany Mullins
        September 28, 2020 AT 2:53 pm

        So glad this quiche was a hit, Debbie. Thanks for making it and for coming back to leave a comment + star rating. And definitely let me know if you try these as muffin cups and how they turn out!!

    5. Natalie Bigley
      August 17, 2020 AT 6:12 pm

      Just found your site about a week ago and I’m hooked! Made this tonight, “breakfast for dinner” because I had all of the ingredients and wow was it delicious and easy to make.

      1. Brittany Mullins
        August 18, 2020 AT 4:14 pm

        Ahh that makes me so happy to hear, Natalie. So glad you found me and are loving the recipes. 🙂

    6. Sanjo Rose
      July 29, 2020 AT 7:06 am

      Great recipe! I added fresh chillies and omitted the egg whites but added one extra eggs. Also doubled the feta cheese and nutmeg.

    7. Kristin Reiser
      June 7, 2020 AT 3:26 pm

      I made this with arugula instead of kale, and added broccoli! I also seasoned with rosemary and thyme.
      It was delicious!

    8. Kelly
      April 7, 2020 AT 11:19 am

      Is it possible to use another non-dairy milk besides Almond? Have you ever tried adding non-dairy cheese?

      1. Brittany Mullins
        April 7, 2020 AT 12:08 pm

        Hey Kelly – You can use whatever milk you prefer. 🙂 And I haven’t tried non-dairy cheese, but you can certainly experiment with it!

    9. Afra
      April 3, 2020 AT 9:34 am

      Super tasty – enjoyed it very much!! Thanks for sharing.

    10. Eliana Arbelo
      March 26, 2020 AT 12:01 pm

      Could i use Chopped Frozen Kale? Want to try this for the Weekend!! And I have some frozen kale calling my name

      1. Brittany Mullins
        March 26, 2020 AT 1:49 pm

        Hey Eliana – That should work just fine, I would just make sure to let it defrost so you can squeeze out all the excess liquid otherwise your quiche might turn out too liquidy. Let me know how it turns out for you!

    11. Laura
      June 17, 2019 AT 5:47 pm

      My husband doesn’t like Feta. What alternative would you suggest?

      1. Brittany Mullins
        June 17, 2019 AT 9:00 pm

        Any other cheese that you and your husband like will work!

    12. tamarque
      May 11, 2018 AT 11:24 am

      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.

      1. Brittany Mullins
        May 11, 2018 AT 1:42 pm

        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.

    13. Sue
      January 31, 2015 AT 2:45 pm

      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!

      1. Brittany Mullins
        February 1, 2015 AT 1:08 pm

        Hi Sue! Jut added the nutrition info for you. Enjoy.

    14. Vincent
      November 16, 2013 AT 8:48 pm

      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.

    15. soni
      May 2, 2013 AT 11:45 am

      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 🙂

    16. Sheri
      April 22, 2013 AT 6:11 pm

      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!

    17. Monica
      April 19, 2013 AT 10:45 am

      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!

      1. Brittany Mullins
        April 19, 2013 AT 2:33 pm

        Thank you for pointing this out. I’ll add it to the list! 🙂

    18. Clean Eating 101
      March 18, 2013 AT 5:51 pm

      I love the print option included on your blog posts, thank you. Great recipes and a joy to make.

    19. Kayla M
      March 17, 2013 AT 8:30 pm

      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 🙂

    20. Tara | Treble in the Kitchen
      March 12, 2013 AT 12:23 pm

      Yum! I think the ingredients to this list just may end up on the grocery list this week!!

    21. Jennifer (Savor)
      March 11, 2013 AT 11:06 am

      Obsessed with feta and baby kale – cant wait to make this

    22. Courtney @ Star Systemz
      March 11, 2013 AT 1:38 am

      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

    23. Bibi @ Veggie Runners
      March 10, 2013 AT 5:08 pm

      YUM! I love kale, and I love feta, but I’ve never paired the two before. What a good idea, this looks gorgeous.

    24. Meg @ A Dash of Meg
      March 10, 2013 AT 4:25 pm

      Making this RIGHT now thanks babe <3

    25. Marilyn
      March 10, 2013 AT 9:10 am

      I just tried this last night and loved it! It’s so flavorful; I honestly didn’t miss the crust. Thanks!

      1. Brittany Mullins
        March 10, 2013 AT 4:24 pm

        Yay! Thank you for coming back and leaving me a comment to let me know how it turned out. So glad you liked it. 🙂

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