Kale and Feta Crustless Quiche

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This healthy crustless quiche is an easy low-carb dish that can be served for any meal. You’ll love the delicious combination of kale, onions, mushrooms and feta cheese. 

If you’re looking for more breakfast recipes try my baked egg muffins, protein pancakes or baked oatmeal.

An unsliced crustless quiche in a pie plate.

Why I Love This Crustless Quiche

  • Gluten-free + low-carb – Skipping the crust not only cuts down on calories but also makes this quiche gluten-free and low-carb.
  • Versatile – Perfect for breakfast, brunch, or even dinner, this quiche is a versatile option that can be served any time of day. Plus, it’s just as delicious served hot from the oven as it is cold from the fridge.
  • Easy to make – With minimal prep and a straightforward baking process, this dish is accessible for cooks of all skill levels, whether you’re a seasoned chef or new to the kitchen.
Ingredients measured out to make Kale and Feta Crustless Quiche: mushrooms, kale, garlic, onion, oil, feta, eggs, salt, pepper, Italian seasoning, nutmeg, egg whites and almond milk.

Crustless Quiche Ingredients

This crustless quiche recipe is so easy to make, you only need a few simple ingredients! Here’s what you need:

  • olive oil or avocado oil – for sautéing the vegetables, adding a healthy fat source.
  • yellow onion and garlic – two essential ingredients adding flavor to this quiche.
  • mushrooms – adds an umami flavor and meatiness without the meat.
  • chopped kale – for a nutrient-dense, leafy addition.
  • dried Italian seasoning – a blend of herbs to season the vegetable mixture.
  • sea salt and black pepper – to taste, for seasoning the quiche to perfection.
  • eggs and egg whites – the base of the quiche, providing structure and protein.
  • unsweetened almond milk – to lighten the egg mixture while keeping it dairy-free.
  • nutmeg – this is optional, but recommended! It adds a nice warmth and depth of flavor to the quiche. I prefer to use freshly grated nutmeg if I can find it, otherwise dried nutmeg will work.
  • feta cheese – adds a tangy, creamy element to the quiche.

How to Make Crustless Quiche

Step 1: Preheat your oven to 400°F and prep a 9-inch pie plate with cooking spray. In a skillet, heat oil over medium-high. Sauté onion, garlic, mushrooms, kale, Italian seasoning, salt and pepper until the veggies are tender.

Side bye side photos: one of a hand spraying a pie plate with cooking spray. The second is of kale and mushrooms being sautéed in a pan.

Step 2: Whisk eggs, egg whites, almond milk, and nutmeg in a large bowl. Add a pinch of salt and pepper.

Side by side photos of eggs and milk being whisked together in a bowl.

Step 3: Place the cooked veggie mix in the prepared pie pan, sprinkle feta cheese over it. Pour the egg mixture over the veggies and cheese, ensuring everything is evenly covered.

Side by side photos of veggies and feta in a pie plate, and a photo of egg mixture poured over the pie plate.

Step 4: Bake for 30-40 minutes until the edges are golden and the center is set. Let it cool for 10 minutes before slicing. Enjoy!

Side by side photos of a Kale and Feta Crustless Quiche, before and after being sliced.

Brittany’s Tips

  • Since this quiche is made without a crust you’ll want to ensure your pie pan is properly greased so the quiche doesn’t stick.
  • You’ll want to make sure you sauté your veggies thoroughly to ensure you cook out all the the water (especially with the mushrooms sine they have a high water content). If you don’t cook them enough, you may end up with a watery quiche.
  • If serving this quiche for lunch or dinner pair it with a simple green salad like this kale salad or spinach salad for extra veggies. For breakfast or brunch pair it with this fruit salad and either banana bread or cinnamon rolls for a savory sweet combo!
A slice of a crustless quiche being served on a spatula from a pie plate.

Substitutions & Notes

  • Dairy-free: 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.
  • Add meat: Want to add meat to this quiche? Go for it! Turkey bacon, regular bacon, ham or breakfast sausage would all be delicious!
A slice of the crustless quiche on a plate with a fork.

Crustless Quiche Storage Tips

  • In the fridge: After cooling, cover the quiche and store in the fridge for up to 4 days.
  • In the freezer: Wrap slices individually in plastic wrap for aluminum foil or cover the full quiche and freeze for up to 3 months. Thaw it in the fridge before reheating.
  • Reheating: Warm up in the oven at 350°F covered with foil, or microwave for a quick heat.

More Brunch Recipes

Be sure to check out all of the breakfast recipes here on EBF!

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4.65 from 37 votes

Kale and Feta Crustless Quiche

This healthy crustless quiche is an easy low-carb dish that can be served for any meal. You'll love the delicious combination of kale, onions, mushrooms and feta cheese. 
Prep Time: 9 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients  

  • ½ Tablespoon olive oil or avocado oil
  • ½ yellow onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • ½ teaspoon dried Italian seasoning
  • 3-4 cups kale, chopped, loosely packed
  • sea salt and ground black pepper, to taste
  • 3 large eggs
  • ½ cup egg whites
  • ½ cup unsweetened almond milk
  • teaspoon freshly grated nutmeg or a pinch of ground nutmeg
  • ¼ cup feta cheese

Instructions 

  • Preheat the oven to 400°F and spray a 9-inch pie pan with cooking spray.
    A woman's hand spraying a pie plate with cooking spray.
  • Add oil to a large skillet 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.
    The sautéed onion, kale and mushrooms in a skillet for the crustless quiche.
  • In a small bowl, whisk together eggs, egg whites, almond milk and nutmeg. Season with an additional pinch of sea salt and pepper.
    A woman's hand whisking the eggs for the crustless quiche.
  • Spread onion, mushroom and kale mixture on the bottom of the prepared 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.
    An unbaked crustless quiche in a pie plate.
  • Bake uncovered until set and golden brown around edges, about 30-40 minutes. Use a knife to test that the quiche is fully cooked in the middle and not still liquidy. Let quiche rest at room temperature for about 10 minutes, then cut into four slices, top with fresh parsley and serve.
    An uncut crustless quiche in a pie plate.

Video

Nutrition

Serving: 1/4 recipe | Calories: 168kcal | Carbohydrates: 10g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 147mg | Sodium: 244mg | Potassium: 447mg | Fiber: 4g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: crustless quiche
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




70 Comments

  1. 5 stars
    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. 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!!

  2. 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. 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.

  3. 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. 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!

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

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

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

    1. I am so happy that you enjoyed this recipe, Vicky! Thank you for your star rating + review, I appreciate it so much!

  6. 5 stars
    Brittany, this is a great recipe to expand off from! I did change up few things which I will detail. Made it for our Sunday brunch and it was a huge hit! On a hot summer day this is light, flavorful, and colorful. I ended up cooking veggies from garden( peppers, zucchini, onions, and kale) in cast iron skillet. Separated 4 eggs. Whipped whites till stiff peaks. Mixed yolks with whole milk and then folded in egg whites. Kept all the veggies in the cast iron skillet and sprinkled grated cheese over them then gently topped with the egg mixture. Put sliced tomatoes on top of that and sprinkled additional grated cheese over the sliced tomatoes then baked in 375º oven for approximately 30 min. Delish!!! Husband LOVED it. Bonus for keto or gluten free people as well.

    1. Ahh this is the best! I am SO glad you found this recipe and everyone is loving it. Thank you for coming back and sharing your review & star rating, it means so much to me!

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