Easy Crustless Kale and Mushroom Quiche
Looking to feed a crowd in a hurry? Or maybe want to have everything cleaned up before breakfast is served? By baking breakfast, this gives you 20 minutes of peace and quiet to get that shower in, hair brushed…or power nap, before the table is set!
That body though… Quiche can come in many shapes and sizes, from the thick pie that we see in magazines to a very thin, egg bake like version, and each have their perfect place! If you look back to my other crustless quiche recipe, I give a bit more insight on the zucchini, but long story short-by grating a zucchini, you increase the height of the quiche by about a half an inch all around and hold the ingredients together in a thicker body, without diluting the quiche flavor. It’s a magic trick I gleaned from….somewhere, but I’ve made this lots of times without anyone noticing, including my lovely young nephews. That being said, for quick and easy, omit the zucchini and throw the ingredients all in the pie pan at once. For this version, the amount of kale and mushrooms hold up body quite well and I liked how quickly this came together.
The chef’s secret. This one is tough to give up. My family often puts me in charge of bringing the quiche to gatherings because mine ‘just come out so much better’. I guess it’s time to share-shallots. It doesn’t seem like something so small can have a big impact, but with the perfect marriage of the onion and garlic flavors, the shallot adds its own level of unique and mature flavor that elevates this from a basic egg bake to, dare I say…something classy?! It’s so subtle you can barely tell, but trust me on this one, it’s worth the few extra dollars in the produce section!
What are your go to brunch recipes? I’d love to hear! Next time you are hosting a crowd, check out this fun additions:
Keto Air Fried Scotch Eggs with a Curry Dijon Sauce
Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese
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Easy Crustless Kale and Mushroom Quiche
Equipment
- Kitchen knife
- Whisk
- Skillet with lid
- Pie Tin
- Mixing bowl
Ingredients
- 4-6 large Eggs Depending on size of egg and amount of filling
- 1/4 cup Heavy Whipping Cream
- 3 handfuls Fresh Kale
- 2 cups Fresh Mushrooms I used Baby Bellas
- 2 cloves Garlic
- 1 large Shallot Can sub onion in equal amounts
- 1/2 cup Shredded Mozzarella Cheese
- 1/4 cup Swiss Cheese (optional, could just increase Mozz)
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper Flakes
- 2 tsp Olive Oil
- 1 medium Zucchini (if you desire a thicker quiche)
- Salt and Pepper
Instructions
- Heat oven to 350. In pie tin, line the bottom with the swiss cheese. Place tin in the oven until the cheese is fully melted, about 8 minutes. Remove and set aside.
- In skillet, warm oil and add minced garlic. Quarter the mushrooms and add those to the garlic, tossing until coated before adding the Italian seasoning, salt, pepper, and crushed red pepper.
- When mushrooms are al dente, stir in the kale, stems removed, and stir well to get coated in the oil. Add a bit more or splash of water if needed to give enough liquid for steaming. Turn the heat down and cover to allow the kale to wilt.
- If you desire a quiche with a bit more body, grate the zucchini and in a mixing bowl, using a paper towel, squeeze as much of the liquid as you can from them. place the zucchini in the pie tin on top of the melted cheese.
- When the kale is mostly soft, transfer to the pie tin.
- In a mixing bowl, beat together 4 eggs and the cream and whip vigorously until bubbles start to show. Pour onto the veggie mix and top with the shredded mozzarella cheese. If the majority of the vegetables are not covered, beat a few more eggs to add. They should be 90% submerged.
- Place in the oven and bake until the top is rounded and slightly golden brown. Remove and let sit for a few minutes before serving. Enjoy!
