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

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
  • cup egg whites
  • cup unsweetened Original Almond Breeze almond milk
  • teaspoon freshly grated nutmeg
  • 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

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




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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