Crustless Kale Quiche

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This crustless kale quiche is made with fresh sauteed kale and artichoke along with a mixture of cheddar and ricotta-based custard. To keep it simple and easy we do not use a crust or flour.

I am a huge fan of kale and artichokes so I decided to add them to a quiche. While there is no crust in this quiche the filling is absolutely amazing.

Kale is the most nutrient-dense food with the least number of calories. It's a powerful anti-oxidant, high in vitamin A and C, beta carotene. It also lowers cholesterol and has cancer-fighting properties. You can read more about the health benefits of kale here.

How to choose, clean, and store kale

• Choose small tender leaves they are less bitter and less tough so they cook faster and taste better.
• Kale can be washed before or after you chop the leaves. I personally prefer to wash first. But, washing after cutting the leave can take more of the bitterness off.
• To wash the kale
  • Put the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water.
  • Repeat the process one or two more times until you have no grit and the water is clean.
• To separate the leaves
  • Hold the stem with one hand, then tear the leave in the opposite direction.
  • Or simply fold the leaf and cut the leave with a knife. Roughly chop the leaves before cooking.
• Store the kale
  • You can prepare the kale ahead of time and store it in the fridge for up to a week.
  • Wash, drain, and chop the kale.
  • Drain well in a colander, preferably a salad spinner, or pat dry with a paper towel.
  • Then wrap it in a damp paper hand towel and store it in the fridge.

Ingredients and substitutes

• Kale - I love kale, but you could replace any green leafy veggies like spinach and Swiss chard. A little tip - cut the kale a bit small or it's difficult to cut the quiche into pretty slices.
• Artichoke - Provides a little bite in the quiche - you can omit or add mushrooms instead.
• Ricotta - This is often my go to when I want to replace cream in a recipe - it adds body to the liquid so the quiche can hold itself.
• Nutmeg - I love adding nutmeg to my quiches - just a little bit of flavor and people keep asking - what is that flavor you added? Trust me!

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Step by step instructions (pin)

• Prepare Kale - Wash the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water. Repeat the process one or two more times until you have no grit and the water is clean. Chopped the Kale (not too big but not too small as well)
• Chop artichokes into thin slices - set aside

Saute kale

• In a skillet over medium heat saute onion and garlic in oil. Add the artichoke - saute a minute
• Then add the kale - saute for 3 to 4 minutes until cooked. Season with salt and pepper to taste. Set aside to cool slightly.

Cheese mixture

• In a mixing bowl combine the ricotta and milk until smooth. Add the flour, followed by the eggs. Season with salt and pepper.

Assemble

• Preheat the oven at 170 C / 340 F. Spray a 9-inch pie pan or quiche pan
• Place the sauteed kale mixture. Top with grated cheddar cheese.
• Evenly pour the ricotta mixture. Grate fresh nutmeg and sprinkle the breadcrumbs on top
• Bake for about 25 to 30 minutes. The top should look set with a slight jiggle in the middle. It will continue to set as it cools.
• Let the quiche rest for at least 20 minutes before you cut. A cooled quiche will cut better slices

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You may also like

• Crustless Kale Quiche
• Crustless Swiss Chard Quiche
• Spinach potato patties or Swiss chard patties
• Leek potato patties or Kidney beans patties
• Crispy corn fritters

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More green recipes

• Gluten-Free Grasshopper Brownies by Sarah of The Fit Cookie 
• Kiwi Pear Spinach Pineapple Smoothie Recipe by Melissa of My Wife Can Cook
• Matcha Green Tea Crepes - by Julia of Imagelicious 

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