Kale and Feta Crustless Quiche
User Reviews
4.7
Kale and Feta Crustless Quiche
Description
The quiche is built on a base of kale, mushrooms, and onion cooked in olive oil until soft and wilted, seasoned with Italian herbs, salt, and pepper. This vegetable mixture is layered into a sprayed pie pan, sprinkled with feta cheese, and topped with a blend of eggs, almond milk, and nutmeg for warmth and complexity. Baking at 350°F until the quiche firms up and its edges turn golden creates a creamy, smooth filling with pockets of cheese and tender greens.
This dish suits brunch or light dinner occasions and can be sliced into four portions. The absence of crust results in a lower-carb profile and simpler preparation but retains satisfying egg and vegetable flavors. The feta adds a salty tang that complements the earthiness of the kale and mushrooms.
Leftovers can be refrigerated for up to four days or frozen for up to three months. Reheating is possible either in the oven or microwave. A dairy-free version is achievable by substituting the feta with vegan cheese or omitting the cheese entirely. Additional seasonings can be adjusted to preference to balance the flavors.
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 Italian seasoning dried
- 3-4 cups kale chopped, loosely packed
- ¼ teaspoon salt sea salt
- ⅛ teaspoon black pepper ground
- 3 large egg
- ½ cup egg white
- ½ cup almond milk unsweetened
- ⅛ teaspoon nutmeg freshly grated or a pinch ground
- 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.
Notes
- Store leftover quiche in the refrigerator for up to 4 days or freeze for up to 3 months.
- Wrap individual slices or cover the whole quiche before freezing to preserve freshness.
- Reheat leftovers in the oven at 350°F or microwave for convenience.
- To make a dairy-free version, use vegan cheese or omit the feta cheese entirely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 147mg | 49% |
| Sodium | 244mg | 10% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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