Kale and Feta Crustless Quiche



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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 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.

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 35-40 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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.69 from 41 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


  • 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
  • teaspoon ground black pepper
  • 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


  • Preheat the oven to 350°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 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.
    An uncut crustless quiche in a pie plate.



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
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This was delicious. I added an orange bell pepper and used a paper towel to dry the moisture before cooking it.

    1. Perfect, Janel! I am so glad you gave this quiche a try and it turned out amazing for you. Thank you for taking the time to share your reivew + star rating, I really appreciate it!

  2. 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?

    1. No, it won’t change the consistency, but you’ll want to swap the egg whites with 3 additional eggs. Enjoy!

  3. 5 stars
    I made this for dinner the other night and it was so good. I served it with some berries. Thank you for sharing.

    1. 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!

See More Comments