I really love quiche, whoever said it’s meant to be a breakfast or brunch food must have been smoking dope because a nice crustless (and carbless) quiche makes a really great dinner meal. This Kale Crustless Quiche Recipe really shines!
For some of our quiche background… We try to have a quiche once a week in our meal planning. And because I like to try to many new and fancy recipes, that means we have sampled probably near a dozen tastes of crustless quiches. This Kale Crustless Quiche Recipe turned out particularly good, so I’m happy to share the recipe.
This particular Kale Crustless Quiche Recipe is carbless due to the lack of a crust but it’s full of veggies with kale and onions. This is topped with a simple egg and cream custard and baked til set.
Eating Kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol. Also known as borecole, it is one of the healthiest vegetables on the planet and a powerhouse source of vitamin K. I try to include kale in my meal plans a few times a week because of it’s health properties.
It wasn’t until I was already 2 steps in that I remembered to take some photos. Sigh. I’ll take some more the next time I make it because this is definitely a keeper recipe.
Let’s get started, shall we?
Kale Crustless Quiche Recipe Directions
First, you’re going to want to preheat your oven to 375F or approx 180C.
Then grab a large pot, I use my large soup pot. Saute an onion for a few minutes in olive oil.
Add a large bag of chopped Kale. This nearly reached the top of my pot when I threw it in, before it wilted. You may think it’s too much, but it’s not. Trust me! Now, unfortunately I didn’t get a photo of this, but next time I promise!
Once both your Kale & Onions are wilted, you can take them off the heat. Add in your spices, sea sale, pepper, garlic powder, and dried herbes de provence. Stir this into your veggies.
Next, we’ll prepare our deep dish pie plate. Lube it up with some non-stick spray.
Then we assemble by layering it like so –>
Spread the veggies in the bottom of the pie plate.
Add about 1/4 cup freshly shredded Parmesan cheese
Prepare your egg custard by whisking 8 eggs and 1/2 cup heavy cream.
Pour this on top of the veggie and cheese mixture in the pie plate.
Then add another sprinkle of fresh Parmesan.
Top this with a sprinkle of freshly grated nutmeg, which I kinda forgot to do until midway. Right.
Pop it in your oven for 35-45 minutes.
Here is the finished product!
I served mine with a dollop of fat free greek yogurt. It was very good, healthy and choked full of veggies. Sliced mushrooms would be a great substitute for some of the kale if it’s too kale-heavy for your tastes.