Crustless Bruschetta Quiche with Kale and Mushrooms
A delicious way to enjoy a breakfast favorite without the added carbs! The filling here makes a deep pie that more than makes up for the crust in flavor and texture!
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!