Crustless Bruschetta Quiche with Kale and Mushrooms
A great way to enjoy a delicious breakfast favorite in a low carb way! Packed with flavor and body, this deep-dish variety provides a hearty pie that the whole family will enjoy!
The framework that holds it all together. There are a few tricks to making a crustless quiche that I’ve spent quite a few years trying to figure out-hopefully I can save you the time and share my secrets :-). The first is the frame. A crust works because it provides a base to keep the ingredients together and seals the ingredients in. When making this version, putting a layer of cheese on the bottom of the pie plate prior to any ingredients emulates that bottom crust and keeps the ingredients from seeping throughout the bottom of the pan. I find that, while subtle, this really helps and adds more cheese flavor!
That body though…. Ok, here’s the real secret ingredient…zucchini! When I first started making crustless quiche, I found myself missing the crust because with just the filling, I ended up with a half full pan of the ingredients and a flat pie, highlighting that it was missing something, or using twice as many eggs to give more body. Grating the zucchini into the eggs gives the whole dish more volume without diluting the flavor. In fact, zucchini is great to pick up flavor so actually helps the seasoning here, not to mention sneaking in more nutritional benefits! My true taste testers here were my young nephews, and seconds were had by all without notice or mention of crust. I consider that a win!!
Looking for other ways to use zucchini? Try out:
Sauteed Zucchini with Avocado Feta Cream Sauce
This recipe was created as a challenge ingredient from my Tour of the Market series, where I try new and creative ways to use seasonal produce. Follow along on the journey here!
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Crustless Bruschetta Quiche with Kale and Mushrooms
Equipment
- Pie Plate
- Skillet
- Kitchen knife
- Cheese Grater
- Mixing bowl
- Whisk
Ingredients
- 1 medium Zucchini
- 3-4 large Handfuls of Kale
- 3/4 cup Mushrooms I used Baby Bella
- 2 bunches Fresh Basil
- 3/4 cup Cherry Tomatoes
- 2 cloves Garlic
- 1/4 cup Onion
- 1/2 cup Italian Blend Shredded Cheese Or any neutral white cheese will work
- 1/4 cup Crumbled Feta
- 2 tbsp Olive Oil
- 6 large Eggs Farm Fresh encouraged
- 1/4 cup Heavy Whipping Cream
- 1/2 tsp Crushed Red Pepper
- 1 tsp Italian Seasoning
- Salt and Pepper to Taste
Instructions
- Heat oven to 350. Spread a thin layer of shredded of shredded cheese on pie plate and bake until fully melted, about 5 minutes.
- In skillet, warm olive oil and add onions, cooking until fragrant and softened. Add in mushrooms and kale.
- Once vegetables start to soften, add chopped garlic, crushed pepper, Italian seasoning, salt and pepper, stirring well.
- Spoon your sauteed vegetable mix over the melted cheese base in the pie plate.
- Using your cheese grater, grate the zucchini. Once grated, using a paper towel, squeeze as much of the liquid out as you can. Sprinkle this over the vegetable mixture in the pie plate.
- Add cherry tomatoes, sliced in half lengthwise, thinly sliced basil (reserve some for garnish), and most of the crumbled feta cheese.
- In mixing bowl, crack your eggs and add heavy cream, salt and pepper. Whisk well until bubbles start to form. Pour over pie plate, making sure everything is mostly covered. Add an additional egg if needed for deep dish plates.
- Sprinkle to top with remaining feta cheese and bake until golden on the top and toothpick comes out clean, about 30 minutes.
- Remove and let stand for a few minutes before serving. Garnish with additional fresh chopped basil. Enjoy!
