Kale and Feta Crustless Quiche
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Published Mar 18, 2024, Updated Apr 02, 2024
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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.
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.
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 350°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.
Step 2: Whisk eggs, egg whites, almond milk, and nutmeg in a large bowl. Add a pinch of salt and pepper.
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.
Step 4: Bake for 35-40 minutes until the edges are golden and the center is set. Let it cool for 10 minutes before slicing. Enjoy!
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!
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!
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
- Sausage Egg Casserole
- Roasted Sweet Potato Kale Frittata
- Almond Cake
- Egg White Bites (Starbucks Copycat)
- Avocado Deviled Eggs
Be sure to check out all of the breakfast recipes here on EBF!
Kale and Feta Crustless Quiche
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
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 3 large eggs
- ½ cup egg whites
- ½ cup unsweetened almond milk
- ⅛ teaspoon freshly grated nutmeg or a pinch of ground nutmeg
- ¼ cup feta cheese
Instructions
- Preheat the oven to 350°F and spray a 9-inch pie pan 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.
- 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 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.
- Bake uncovered until set and golden brown around edges, about 35-40 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Looks yummy! I like that you can see the progression of “eaten” in your pictures too. haha!
ok that looks so good! I would never think to add kale to a Quiche; yum!
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. 😉
Feta and Kale are my two favorite things!!!! Haha this sounds perfect for me 🙂
YUM! This sounds awesome!
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!
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!
Brittany, this sounds phenomenal! Love the idea of kale and feta combined like this, perfect lil’ lunch, bookmarking!
Thanks Steph. I think you will love it!
Pinned it! Looks awesome
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!
I think I have all the ingredients for this at home! Can’t wait to try it!
kale
What a healthy and delicious looking recipe! Thanks for sharing :).
This looks awesome! Kale and Feta are a great combo, can’t wait to try this recipe out 🙂
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!
This looks incredible, I will definitely be trying this out! YUM
Can you tell me the calorie count?
Definitely one to try, it looks delicious!
Made this yesterday and it was fabulous!! Thanks for sharing!
I just tried this last night and loved it! It’s so flavorful; I honestly didn’t miss the crust. Thanks!
Yay! Thank you for coming back and leaving me a comment to let me know how it turned out. So glad you liked it. 🙂
Making this RIGHT now thanks babe <3
YUM! I love kale, and I love feta, but I’ve never paired the two before. What a good idea, this looks gorgeous.
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
Obsessed with feta and baby kale – cant wait to make this
Yum! I think the ingredients to this list just may end up on the grocery list this week!!
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 🙂
I love the print option included on your blog posts, thank you. Great recipes and a joy to make.
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!
Thank you for pointing this out. I’ll add it to the list! 🙂
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!
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 🙂
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.
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!
Hi Sue! Jut added the nutrition info for you. Enjoy.
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.
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.
My husband doesn’t like Feta. What alternative would you suggest?
Any other cheese that you and your husband like will work!
Could i use Chopped Frozen Kale? Want to try this for the Weekend!! And I have some frozen kale calling my name
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!
Super tasty – enjoyed it very much!! Thanks for sharing.
Is it possible to use another non-dairy milk besides Almond? Have you ever tried adding non-dairy cheese?
Hey Kelly – You can use whatever milk you prefer. 🙂 And I haven’t tried non-dairy cheese, but you can certainly experiment with it!
I made this with arugula instead of kale, and added broccoli! I also seasoned with rosemary and thyme.
It was delicious!
Great recipe! I added fresh chillies and omitted the egg whites but added one extra eggs. Also doubled the feta cheese and nutmeg.
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.
Ahh that makes me so happy to hear, Natalie. So glad you found me and are loving the recipes. 🙂
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!
Hi, could I use additional whole eggs in place of egg whites? Thanks!
Hi Lisa – That should be fine, but it will change the nutritional information per serving. Let me know how it turns out for you!
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!
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.
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!
can you freeze this?
Quiche typically freezes well so I don’t see why not!
Can you use regular milk instead of almond milk? Hesitant about almond taste .. thoughts?
Sure, that should work fine. Enjoy!
Can you just use the whole egg instead of doing egg whites? Why take out the yolk? Thank you!
Sure, that should be fine. It will just change the nutritional information a bit. Enjoy!
I made this for dinner the other night and it was so good. I served it with some berries. Thank you for sharing.
Perfect! I am so glad you are loving this quiche and it turned out great for you, Vicky. Thank you for sharing your review + star rating, it means so much to me!
Thank you for the quiche recipe. In the process of making it. If I don’t use the egg whites, will it impact the consistency?
No, it won’t change the consistency, but you’ll want to swap the egg whites with 3 additional eggs. Enjoy!