Kale and Feta Crustless Quiche



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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.

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

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

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

More Egg Dishes You Might Like

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

4.63 from 35 votes

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.
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

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!

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Recipe Rating


  1. Mmm, I love kale, love feta, love quiche! I usually make my quiche with cottage cheese instead of milk or cream, which gives it a really lovely texture. I’ll give it a try with the almond milk next time, though. Thanks for sharing!

  2. This looks and sounds incredible! I always forget how much I love quiche until I have it. I think the last time I made one was for my mom for Mother’s Day but I usually cop out and buy a pre-made crust. Now I have a reason to make another quiche though. 😉

    1. 5 stars
      I love your quiche. . I’ve been meaning to make a crustless one. . I really need to. . yours looks fabulous and I love the addition of the brown rice and kale! healthy, healthy. . I love it!

  3. I love all these ingredients and typically have them all on hand (maybe not the mushrooms, but the rest for sure!). Perfect recipe to add to the book. Thanks!

  4. Brittany, this sounds phenomenal! Love the idea of kale and feta combined like this, perfect lil’ lunch, bookmarking!

  5. I love love love quiche! I usually use spinach in everything, but I’ll have to give kale a try. This sounds delicious. I always have Almond Breeze on hand. It’s my go to milk for sure!

  6. I think I have all the ingredients for this at home! Can’t wait to try it!

  7. This looks awesome! Kale and Feta are a great combo, can’t wait to try this recipe out 🙂

  8. Yum, this quiche looks sensational! I make an extremely similar one with spinach and feta but it’s good to mix things up, so I’ll try it with kale 🙂

    Thanks for the recipe!

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

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

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

  11. 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

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

  13. 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 🙂

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

  15. 5 stars
    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!

  16. 5 stars
    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. 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 🙂

  18. 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.

  19. 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!

  20. 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. 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.

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

    1. 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!

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

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

  23. 5 stars
    I made this with arugula instead of kale, and added broccoli! I also seasoned with rosemary and thyme.
    It was delicious!

  24. 5 stars
    Great recipe! I added fresh chillies and omitted the egg whites but added one extra eggs. Also doubled the feta cheese and nutmeg.

  25. 5 stars
    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. Ahh that makes me so happy to hear, Natalie. So glad you found me and are loving the recipes. 🙂

  26. 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!!

  27. 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.

  28. 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!

  29. 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?

  30. 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!

  31. 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!