Kale and Feta Crustless Quiche
66
Published Mar 06, 2013, Updated Apr 15, 2022
This post may include affiliate links. Thank you for your support.
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.
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.
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!
More Egg Dishes You Might Like
- Egg, Spinach and Feta Breakfast Wrap
- Sausage Egg Casserole
- Egg White Oatmeal
- Egg and Greens Bowl
- Baked Egg Muffins
- Roasted Sweet Potato Kale Frittata
Kale and Feta Crustless Quiche
Ingredients
- 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
- ⅓ cup egg whites
- ⅔ cup unsweetened Original Almond Breeze almond milk
- ⅛ teaspoon freshly grated nutmeg
- ⅓ 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!!
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.
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.
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.
So glad you love this recipe, Debbie!! Thanks for the review, I so appreciate it. 🙂
This turned out perfect with a almond flour crust.
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!
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.
Sorry to hear this recipe took much longer to cook for you. Did you change anything about the recipe?
Do you know how long this is good for in the fridge?
It should last about 5 days in the fridge!
I substituted red pepper for mushrooms and goat cheese for feta. It was fantastic. Thanks for this versatile and healthy recipe.
Woo! I’m so glad you enjoyed this recipe, Deborah! Thank you for sharing your swaps and review, it means so much to me 🙂
This was delicious! Thank you for sharing!
I am so happy that you enjoyed this recipe, Vicky! Thank you for your star rating + review, I appreciate it so much!