Kale and Feta Crustless Quiche
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This healthy kale and feta 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.
Some mornings call for a no-fail, throw-it-in-the-oven kind of recipe, and this kale and feta crustless quiche is exactly that. It’s packed with flavor, loaded with nutrient-dense kale, and has just the right amount of feta to keep things interesting. No crust, no problem—just a simple, protein-packed meal that works for breakfast, brunch, or even a light dinner.
If you’re looking for more breakfast recipes try my baked egg muffins, protein pancakes or baked oatmeal.
Table of Contents
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 Needed
This kale and feta 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.
Substitutions & Notes
- Add meat: Want to add meat to this quiche? Go for it! Turkey bacon, regular bacon, ham or breakfast sausage would all be delicious!
- 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.
How to Make Kale and Feta Crustless Quiche
Step 1: Preheat your oven to 350°F and prep a 9-inch pie plate with cooking spray.
Step 2: In a skillet, heat oil over medium-high. Sauté onion, garlic, mushrooms, kale, Italian seasoning, salt and pepper until the veggies are tender.
Step 3: Whisk eggs, egg whites, almond milk, and nutmeg in a large bowl. Add a pinch of salt and pepper.
Step 4: Add the cooked veggies and egg mix to a prepared pan and 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.
How to Serve Kale and Feta Crustless Quiche
This crustless quiche is perfect for breakfast, brunch, or even a light dinner! Here’s how I love serving it:
- With a brunch spread – Pair it with fluffy cinnamon rolls or almond cake for a mix of sweet and savory flavors.
- With pancakes – Serve alongside banana cottage cheese pancakes for a protein-packed, satisfying meal.
- With something crispy – You can’t go wrong with a side of air fryer breakfast potatoes or shredded hash browns for some crunch.
- With a fresh side salad – A simple arugula salad balances out the richness of the quiche perfectly.
- With fresh fruit – A bowl of easy fruit salad is always a must for brunch!
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.
Frequently Asked Questions
Yes! If you prefer a traditional quiche, you can pour the egg mixture into a pre-made pie crust and bake as directed.
Absolutely! If you’re not a fan of feta, goat cheese, shredded mozzarella, or even cheddar would be great substitutes.
A crustless quiche is essentially a frittata but baked in a pie dish. It has all the flavors of a traditional quiche without the crust, making it a lower-carb and gluten-free option.
To avoid excess moisture, be sure to sauté the vegetables first to release any water before mixing them into the egg batter. Also, let the quiche cool slightly before slicing.
More Brunch Recipes
- Sausage Egg Casserole
- Roasted Sweet Potato Kale Frittata
- Almond Cake
- Egg White Quiche
- Savory Breakfast Bowl
- Crustless Quiche
- High-Protein Tortilla Quiche
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.
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
Notes
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Wrap slices individually or cover the whole quiche before freezing. Reheat in the oven at 350°F or microwave for a quick warm-up.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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. 🙂
Great recipe! I added fresh chillies and omitted the egg whites but added one extra eggs. Also doubled the feta cheese and nutmeg.
I made this with arugula instead of kale, and added broccoli! I also seasoned with rosemary and thyme.
It was delicious!
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!
Super tasty – enjoyed it very much!! Thanks for sharing.
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!
My husband doesn’t like Feta. What alternative would you suggest?
Any other cheese that you and your husband like will work!
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.
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.
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.