Easy Crustless Kale Quiche recipe Vegetarian Crustless Quiche- Includes skinny, healthy swaps to cut calories

Crustless Kale, Mushroom & Feta Quiche

A healthy twist on quiche! Enjoy for breakfast. lunch or dinner.
Course Breakfast, Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1 teaspoon olive oil
  • 1/2 small sweet onion or 1/4 large
  • 8 ounces portobello mushrooms sliced
  • 2 cups kale
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 1 teaspoon flour
  • 4 large eggs
  • 1 1/2 cups 1% milk
  • 1/2 cup half and half
  • 4 ounces reduced fat feta cheese
  • 1/4 cup 2% mozzarella cheese
  • cooking spray


  1. Preheat the oven 350 degrees and spray a pie pan with cooking spray. Place the pan on a cookie sheet.
  2. In a nonstick skillet over medium heat, saute the onions in the olive oil for 3-5 minutes or until translucent. Season with a pinch of the spices and salt and pepper.
  3. Add the mushrooms and cook for 5-8 minutes or until tender. Season with another pinch of the spices, salt and pepper.
  4. Add the kale and saute approximately 2 minutes, just until wilted and tender. Add the rest of the spices and a small pinch of salt and pepper.
  5. Remove from the heat and coat with the flour.
  6. In a large bowl, mix the eggs, milk, half and half and the remainder of the salt and pepper. You should have about half left.
  7. Put half the veggie mixture in the pie pan and top with half the feta cheese. Pour half the egg mixture on top. Repeat.
  8. Finish by sprinkling the mozzarella cheese on top.
  9. Cook 40-50 minutes or until a toothpick comes out clean.

Recipe Notes

Serve for any meal! For lunch or dinner add a side salad and sprouted grain roll.