Do you love quiche, but not the extra calories in a pie crust? There’s no need to make or buy a pie crust for this recipe, and it’s much lighter on the calorie scale. We have made many versions of this crustless quiche (see Variations), but this is the one we do most often.
We usually use kale, but any frozen greens will work. If you’re using fresh kale, be sure to blanch it first! Depending on the size of the eggs and how hungry you are, use between 6 and 8 eggs.
Crustless quiche tastes great for breakfast, lunch, or dinner. Make it in your ever-useful 8 x 8-inch baking dish, or in a 9 or 10-inch round pie dish.
| Prep Time | |
| 20 minutes |
| Cook Time | Passive Time |
| 35 minutes | 10 minutes |
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Moderate
Moderate
Serves:4people
Serving Size:4-inch square
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Whip up this quick and easy crustless quiche for a luncheon with friends, a holiday brunch or a quiet dinner at home. You can easily make it gluten-free by using your favorite gluten-free flour. See our variations, then get creative and make up your own. This is one of Bobbi's go-to comfort foods, that makes a frequent appearance on Rebecca's table too.
Tools:8x8-inch baking dish (or a 9-inch pie plate), measuring cups and spoons, knife and cutting board, large (10-inch) skillet, grater
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- 1-1/2 cups kale *(frozen, chopped), or other greens
- 1 small onion
- 1 tablespoon butter or high-heat cooking oil
- 1 cup cherry tomatoes or chopped tomatoes (fresh or canned)
- 4 cloves garlic
- 6-8 large eggs
- 2 tablespoons pesto (optional)
- 1/2 teaspoon salt (optional)
- 1 pinch nutmeg
- 1 pinch red pepper flakes
- 1 cup milk (2%, whole, half and half, or non-dairy)
- 3 tablespoons flour (wheat or gluten-free)
- 2 cups grated cheese (Cheddar, Swiss, or Monterey Jack), divided
- Preheat oven to 375°F. Spray or rub oil into 8x8-inch baking dish.
- Place frozen kale in a microwave-safe measuring cup (or small bowl) and thaw in microwave on high, for 1 to 2 minutes. (Alternatively add frozen kale to skillet as indicated below, but cook a little longer.)
- Chop onion (to yield about 1 cup). Melt butter in a large skillet over medium-low heat and add onion. Cook and stir while you continue. Lower heat if needed.
- Slice cherry tomatoes into halves or quarters. (If using a large tomato, cut in halves or quarters then gently squeeze out some of the juices and scrape out most of the seeds before chopping.) Drain excess juices. Add tomatoes to skillet. Cook and stir while you continue.
- Mince garlic and add to skillet. Cook another minute.
- Stir in chopped kale and continue cooking until most of the moisture has evaporated, about 3 to 5 minutes. Remove from heat.
- While vegetables cook, break eggs directly into baking dish (to save on dirty dishes). Add pesto, salt, nutmeg, and red pepper flakes, then beat lightly with a fork (or whisk).
- Measure about 1/4 cup milk in a liquid measuring cup. Stir in flour until dissolved and smooth. Add more milk to reach the 1-cup mark and mix well.
- Stir milk mixture into eggs.
- Grate cheese (or use pre-grated). Sprinkle 1-1/2 cups into the egg mixture. Reserve 1/2 cup to sprinkle on top.
- Transfer vegetables to egg mixture in baking dish. Spread out vegetables evenly.
- Sprinkle remaining cheese on top. Dust with a little ground nutmeg, if desired.
- Bake 35 minutes, or until firm and lightly browned. Let stand about 10 minutes before cutting into 4 squares (or 6 rectangles).
*Tip:
If using fresh kale or collards, be sure to blanch* them first. (Otherwise, they’ll be too tough.) Use the same amount of blanched greens as frozen.
*Technique:
Blanch – Chop one bunch greens. (Remove the center stem then cut the leaves into small, bite-size pieces.) There are two techniques:
a) Fill a large saucepan about half full with water. Add 1 teaspoon salt. Cover and bring to a boil over high heat. Add greens. Remove from heat after 1 minute. Immediately drain in a colander then rinse for a few minutes under cold water. Drain thorough and/or pat dry with paper towels.
b) To blanch in a microwave, place greens in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and cut tow slits in it for steam to escape (or cover with a plate) and cook on high for 2 minutes. Stir then cook another 1 to 2 minutes until wilted and soft, but still bright green. Drain off excess liquids.
SERVING SUGGESTION:
- Cut into 4 or 6 pieces, and serve with a salad or crudité.
VARIATIONS:
- Substitute 4 cups lightly packed fresh spinach or chard for the kale. Chop into small pieces and add to tomato mixture. Cook down slightly. (There’s no need to blanch these tender greens.)
- Substitute 2 cups chopped broccoli, cauliflower, asparagus, or summer squash for the kale.
- Substitute 1 cup chopped bell peppers or sliced mushrooms for tomatoes.
- Add 1 to 2 teaspoons of dried oregano, thyme, or rosemary.
- Add 1 to 2 tablespoons fresh, chopped basil or tarragon.
- Other cheeses that work well include: feta, mozzarella, goat cheese, Havarti, Fontina, Provolone, smoked cheese, Brie, or a combination.
- Add 1 cup chopped ham, with or without vegetables.
- Dairy-free - Leave out the cheese and use almond milk. Add about 1/2 teaspoon salt.
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