Healthy No Crust Quiche Recipe {kale + mushrooms}
Try this No Crust Quiche for a healthy, protein-packed breakfast for the whole family! For a hassle-free morning, assemble the quiche the night before and pop it into the oven in the morning. The base recipe for this quiche is adapted from the Crustless Quiche from Well Plated by Erin
Ingredients
Egg Mixture
- 6 eggs
- 2/3 cup milk preferably whole milk
- 1/4 cup cream or half-and-half
- 1 teaspoon dijon mustard optional
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Vegetable Sauté
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup onion about 1/4-1/2 yellow or white onion
- 2 cups raw kale about 3 large stems
- 1 cup raw mushrooms about 4-5 small (see recipe notes for more add-in options)
Topping and Other
- 1 cup grated cheese such as white sharp cheddar or gruyere cheese
- butter for greasing pan
Instructions
- Preheat the oven to 350℉ (180℃) (skip this step until the morning if baking after overnight refrigeration). Lightly rub butter along the bottom and sides of the 9-inch pie plate to decrease sticking.
- Whisk together the ingredients for the egg mixture in a large bowl until well combined. Set aside the creamy mixture to prepare the vegetables.
- Wash the kale and remove the spine before chopping it coarsely. Gently rinse and slice the mushrooms (or chop finely if you’re trying to hide them!), and dice the onion.
- Sauté the vegetables to bring out the flavors of the veggies in the cooked quiche. To sauté, add 1 tablespoon of olive oil to a skillet on medium heat. Add onion to the pan and stir occasionally until the onions become translucent, about 3 minutes. Add mushrooms and kale and toss continuously until mushrooms darken and the kale becomes a rich green color, about 1 minute. Add 1 more tablespoon olive oil if needed, so vegetables to not stick to the pan.
- Toss the vegetable mixture evenly across the bottom of the quiche pan. There should be roughly 1 1/2 cups of vegetables after sautéing is complete. Pour the creamy, egg mixture over the add-ins and top with cheese.
- Bake the no crust quiche covered with tin foil for 30 minutes. Uncover and bake an additional 5-10 minutes, until the quiche is slightly puffy and golden brown, and the center is set. If using a thermometer, the internal temperature should be 160℉. Remove from the oven, and allow it to cool for at least 5 minutes before slicing.
Notes
Switch up the No Crust Quiche by mixing and matching your own favorite ingredients to equal about 1 1/2 cups of total add-ins, after sautéing.
- kale or spinach
- mushrooms, sliced
- crispy bacon or breakfast sausage, great use for leftover meat
- white or red onion, finely chopped
- bell peppers, diced
- zucchini, sliced thin
- garlic, minced
- green onions or chives