Kale and Feta Crustless Quiche Recipe
Introduction
This Kale and Feta Crustless Quiche is a light, savory dish perfect for breakfast, brunch, or a light dinner. Filled with tender kale, sautéed mushrooms, and tangy feta cheese, it’s both nutritious and satisfying without the heaviness of a crust.
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 and 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
- Step 1: Preheat the oven to 350°F and lightly spray a 9-inch pie pan with cooking spray.
- Step 2: Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, kale, dried Italian seasoning, sea salt, and pepper. Cook, stirring occasionally, adding a tablespoon or two of water if the pan becomes too dry, until the onions are translucent and the kale and mushrooms are wilted.
- Step 3: In a bowl, whisk together eggs, egg whites, almond milk, nutmeg, and an extra pinch of sea salt and pepper.
- Step 4: Spread the cooked vegetable mixture evenly in the prepared pie pan. Sprinkle the feta cheese over the top.
- Step 5: Pour the egg mixture over the vegetables and cheese, gently pushing down any parts not covered to prevent burning.
- Step 6: Bake uncovered until set and golden brown around the edges, about 35-40 minutes. Check doneness by inserting a knife in the center; it should come out clean and the filling should not be liquidy.
- Step 7: Let the quiche rest at room temperature for about 10 minutes. Cut into four slices, garnish with fresh parsley if desired, and serve.
Tips & Variations
- Use fresh or frozen kale; if frozen, thaw and squeeze out excess water before cooking to avoid sogginess.
- Swap feta for goat cheese or ricotta for a different flavor profile.
- Add red pepper flakes or a dash of hot sauce to the egg mixture for a little heat.
- For a heartier quiche, add cooked bacon or sausage to the vegetable mix.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1 minute or until warmed through. This quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese, ricotta, or even shredded mozzarella depending on your taste preference.
Is it okay to use fresh kale only?
Absolutely. Fresh kale works best, but you can use frozen kale if you thaw and drain it well to remove extra moisture.
PrintKale and Feta Crustless Quiche Recipe
This Kale and Feta Crustless Quiche is a healthy, gluten-free dish packed with sautéed kale, mushrooms, and onions combined with eggs and creamy feta cheese. Baked to perfection without a crust, it’s a hearty and flavorful meal perfect for breakfast, brunch, or a light dinner.
- 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
Vegetables
- ½ yellow onion (halved and thinly sliced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (chopped)
- 3–4 cups kale (chopped, loosely packed)
Seasonings & Oils
- ½ Tablespoon olive oil or avocado oil
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- Additional pinch of sea salt and black pepper (for egg mixture)
- ⅛ teaspoon freshly grated nutmeg or a pinch of ground nutmeg
Egg Mixture
- 3 large eggs
- ½ cup egg whites
- ½ cup unsweetened almond milk
Cheese
- ¼ cup feta cheese
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with cooking spray to prevent sticking.
- Sauté Vegetables: Heat the olive or avocado oil in a large skillet over medium-high heat. Add the sliced onion, minced garlic, chopped mushrooms, kale, dried Italian seasoning, sea salt, and black pepper. Cook, stirring occasionally, adding a tablespoon or two of water if needed to prevent sticking, until onions are translucent and the kale and mushrooms are wilted.
- Whisk Egg Mixture: In a small bowl, whisk together the eggs, egg whites, almond milk, nutmeg, and an additional pinch of salt and pepper until well combined.
- Assemble 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 mixture, ensuring all ingredients are covered. Gently push down any pieces not covered by the egg mixture to avoid burning during baking.
- Bake: Place the quiche in the preheated oven and 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 without liquid egg.
- Rest and Serve: Let the quiche rest at room temperature for about 10 minutes before slicing. Cut into four slices, optionally top with fresh parsley, and serve warm.
Notes
- This quiche is crustless, making it a lower-carb and gluten-free option.
- Adding a tablespoon or two of water during sautéing helps prevent vegetables from sticking and burning.
- You can substitute kale with spinach or Swiss chard if preferred.
- Fresh parsley garnish adds a pop of color and freshness but is optional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
Keywords: kale quiche, crustless quiche, healthy breakfast, gluten free breakfast, feta cheese quiche, vegetable quiche
