Kale and Feta Crustless Quiche Recipe

Introduction

This Kale and Feta Crustless Quiche is a light, flavorful dish perfect for any meal of the day. Packed with sautéed kale, mushrooms, and tangy feta, it’s a healthy and delicious way to enjoy a protein-rich breakfast or brunch.

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

1. Step 1: Preheat the oven to 350°F and spray a 9-inch pie pan with cooking spray.
2. Step 2: Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, kale, Italian seasoning, sea salt, and pepper. Cook, stirring occasionally, adding a tablespoon or two of water if needed, until onions are translucent and vegetables are wilted.
3. Step 3: In a small bowl, whisk together eggs, egg whites, almond milk, and nutmeg. Season with a pinch of sea salt and black pepper.
4. Step 4: Spread the sautéed vegetable mixture evenly in the prepared pie pan. Sprinkle feta cheese on top.
5. Step 5: Pour the egg mixture over the vegetables and feta, gently pushing any uncovered vegetables under the egg mixture to prevent burning.
6. Step 6: Bake uncovered for 35-40 minutes, or until the quiche is set and golden brown around the edges. Test doneness by inserting a knife into the center; it should come out clean.
7. Step 7: Allow the quiche to rest at room temperature for about 10 minutes before slicing into four pieces. Serve topped with fresh parsley if desired.

Tips & Variations

• For a creamier texture, substitute half of the almond milk with half-and-half or whole milk.
• Add cooked bacon or ham for extra protein and flavor.
• Try swapping kale with spinach or Swiss chard for a different leafy green taste.
• If you prefer a dairy-free option, skip the feta or use a plant-based cheese alternative.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30-60 seconds or warm in a preheated oven at 325°F until heated through. This quiche can also be frozen; wrap well and freeze for up to 1 month, then thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance. Store it covered in the refrigerator and reheat before serving.

Is this recipe suitable for gluten-free diets?

Absolutely. Since this is a crustless quiche, it contains no gluten ingredients, making it safe for gluten-free diets.

Kale and Feta Crustless Quiche Recipe

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★★★★★

4.8 from 63 reviews

This Kale and Feta Crustless Quiche is a healthy, delicious, and easy-to-make breakfast or brunch option. Packed with nutrient-rich kale, earthy mushrooms, and tangy feta cheese, this low-carb dish combines sautéed vegetables with a fluffy egg base, baked to golden perfection without the need for a crust. It’s a flavorful, gluten-free quiche that’s perfect for a light meal or entertaining guests.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Vegetables and Seasonings

• 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

Egg Mixture

• 3 large eggs
• ½ cup egg whites
• ½ cup unsweetened almond milk
• ⅛ teaspoon freshly grated nutmeg or a pinch of ground nutmeg
• Additional pinch of sea salt and black pepper (to taste)

Cheese

• ¼ cup feta cheese

Instructions

1. Prep the oven and pan: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch pie pan with cooking spray to prevent sticking.
2. Sauté the vegetables: Heat the olive or avocado oil in a large skillet over medium-high heat. Add the sliced onion, minced garlic, chopped mushrooms, chopped kale, dried Italian seasoning, sea salt, and black pepper. Cook, stirring occasionally, adding a tablespoon or two of water if the pan becomes too dry. Continue until the onions are translucent, and the kale and mushrooms have wilted and softened.
3. Whisk the egg mixture: In a small bowl, whisk together the whole eggs, egg whites, unsweetened almond milk, nutmeg, and an extra pinch of salt and pepper until well blended.
4. Assemble the quiche: Spread the sautéed vegetable mixture evenly on the bottom of the prepared pie pan. Sprinkle the feta cheese evenly over the vegetables. Pour the egg mixture over the top, ensuring to push down any vegetables that are not covered by the egg mixture to prevent burning during baking.
5. Bake the quiche: Place the quiche in the preheated oven and bake uncovered for about 35 to 40 minutes. The quiche is done when it is set in the middle and lightly golden brown around the edges. Use a knife to test doneness by inserting it into the center; it should come out clean and the filling should not be liquidy.
6. Rest and serve: Remove the quiche from the oven and let it rest at room temperature for about 10 minutes. This helps the quiche set further and makes it easier to slice. Cut into four slices, optionally garnish with fresh parsley, and serve warm.

Notes

• You can substitute kale with spinach or Swiss chard if preferred.
• Adding a tablespoon of water while sautéing helps prevent the vegetables from sticking or burning.
• Using egg whites along with whole eggs lightens the quiche and lowers cholesterol content.
• This crustless quiche is naturally gluten-free and suitable for those monitoring carbohydrate intake.
• For a richer flavor, swap almond milk for regular milk or cream, if not dairy-sensitive.
• Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.

Keywords: kale quiche, crustless quiche, healthy breakfast, low-carb quiche, gluten free quiche, feta cheese quiche, vegetable quiche, easy brunch recipe