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.

Ingredients You’ll Need  

  • 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

  • To make the quiche dairy-free – use a vegan cheese or skip the cheese all together. I also have a dairy-free quiche recipe that’s delicious.
  • Use different veggies – I love the combo of onion, garlic, mushrooms and kale, but feel free to use your favorite veggies or whatever you have on hand.
  • 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 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:

  • 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.
  • Mimosas – To round out this special brunch, I’ll be serving 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

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

Kale and Feta Crustless Quiche

5 from 28 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.
Crustless quiche with kale, onions, mushrooms and feta in a white baking dish on a rustic napkin.
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4


  • cooking spray or olive oil
  • 1 yellow onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • ½ teaspoon dried Italian seasoning
  • ½ bunch kale, chopped (about 3-4 cups)
  • sea salt and freshly ground black pepper, to taste
  • 3 large eggs
  • cup egg whites
  • cup unsweetened Original Almond Breeze almond milk
  • teaspoon freshly grated nutmeg
  • cup feta cheese
  • fresh chopped parsley, for garnish


  • 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.



Serving: 1/4 of quiche Calories: 168kcal Carbohydrates: 14g Protein: 10g Fat: 8g Fiber: 2g Sugar: 2g
Course: Breakfast
Cuisine: American
Keyword: crustless quiche


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Recipe Rating

    1. Deborah
      April 16, 2022 AT 8:27 am

      5 stars
      I substituted red pepper for mushrooms and goat cheese for feta. It was fantastic. Thanks for this versatile and healthy recipe.

      1. Brittany Mullins
        April 18, 2022 AT 7:13 am

        Woo! I’m so glad you enjoyed this recipe, Deborah! Thank you for sharing your swaps and review, it means so much to me 🙂

    2. Kendra
      August 8, 2021 AT 3:30 pm

      Do you know how long this is good for in the fridge?

      1. Brittany Mullins
        August 9, 2021 AT 1:58 pm

        It should last about 5 days in the fridge!

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

      3 stars
      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?

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

      5 stars
      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. Marlene Longo
        July 17, 2021 AT 9:41 am

        This turned out perfect with a almond flour crust.

        1. Brittany Mullins
          July 19, 2021 AT 11:40 am

          Yay!! So glad this recipe was a success, Marlene! Thanks for making it and coming back to leave a review. It means so much to me!

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

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

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

      4 stars
      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.

Parchment paper lined with protein balls.


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