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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/kale-and-feta-crustless-quiche-recipe/