Kale And Feta Crustless Quiche

4.7 84 Published Mar 18, 2024, Updated Jun 04, 2024

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.

Crustless Quiche Ingredients

This 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.

How to Make Crustless Quiche

Step 1: Preheat your oven to 350°F and prep a 9-inch pie plate with cooking spray. In a skillet, heat oil over medium-high. Sauté onion, garlic, mushrooms, kale, Italian seasoning, salt and pepper until the veggies are tender. Step 2: Whisk eggs, egg whites, almond milk, and nutmeg in a large bowl. Add a pinch of salt and pepper. Step 3: Place the cooked veggie mix in the prepared pie pan, sprinkle feta cheese over it. Pour the egg mixture over the veggies and cheese, ensuring everything is evenly covered. Step 4: Bake for 35-40 minutes until the edges are golden and the center is set. Let it cool for 10 minutes before slicing. Enjoy!

Substitutions & Notes

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. Add meat: Want to add meat to this quiche? Go for it! Turkey bacon, regular bacon, ham or breakfast sausage would all be delicious!

Crustless Quiche 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.