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.
Table of Content
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.
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!
Step by step instructions
- Spray a 9-inch pie pan or quiche pan with cooking spray and sprinkle with breadcrumbs. Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess.
Pro tip - similar to dusting a cake pan with flour, the breadcrumbs will prevent the quiche from sticking to the pan.
Arthichoke kale mixture
- 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 small.
- Chop artichokes into thin slices - set aside
- 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.
Pro tip - it is important to ensure all the liquid is evaporated otherwise the quiche won't set.
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.
Pro tip - use a whisk and break the eggs apart making sure everything is well incorporated.
Assemble
- Preheat the oven at 350°F / 177°C / Gas Mark 4.
- Spread the cooked kale filling in the bottom of the pie pan (coated with breadcrumbs) Top with grated cheddar cheese.
- Pour the ricotta cheese mixture evenly over the greens. Use a fork to help the mixture sink into the greens. Sprinkle the breadcrumbs. Grate with fresh nutmeg
Pro tip - alternatively, you can add the egg mixture to the Swiss chard mixture then pour it all into the pie pan. - Bake in a preheated oven for about 30 minutes. The top should look set - the middle with a slight jiggle which sets as it cools.
- Let the quiche rest for at least 20 minutes before you cut. This will help cool and you will have pretty slices.
How to choose, clean, and store kale
- Choose small tender leaves that 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 leaf in the opposite direction.
- Or simply fold the leaf and cut the leaf 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.
Frequently asked questions
Can I use other greens for this kale quiche?
Absolutely, try spinach, collard greens, Swiss chard. All work beautifully with this recipe.
Can I make this with a crust instead of crustless quiche?
Yes, You can use store-bought Pie-dough/pâte brisée. Just roll store-bought pie crust or use my homemade pie crust recipe.
Dock it, chill it and blind-bake.
I have given you detailed instructions above with baking times too.
What other cheese can I use for this quiche?
Any cheese you enjoy will work great with this recipe. I like to use a sharp Swiss cheese for my quiches but I am a huge fan of goat cheese so often I will switch to using all goat cheese. Gruyere, Emmantle, a little Parmesan and even a little sprinkle of feta is wonderful. A mix of cheese works well to blend the flavors so none are overpowering.
Can I reheat the quiche?
You can store any leftover quiche wrapped will in the fridge. You can heat it in the microwave for up to a minute or until warm.
Frozen quiche can be baked in the oven from frozen for about 20 minutes at 170 C or 340 F.
Delicious sides with quiche
- Sauteed asparagus or sesame green beans
- Crispy baked parmesan roasted potatoes.
- Garlic dinner rolls or Focaccia
- Kidney beans patties, Spinach potato patties
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Printable Recipe
Artichoke Kale Quiche - Crustless
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/177°C/Gas Mark 4
Difficulty: Easy
Diet : VEG
Calories: 119kcal
Adjust Servings Here: 9 servings
Description
This is a simple and easy recipe for crustless kale artichoke ricotta quiche. The ricotta is a clever way to skip the extra calories and still provides the thickness needed to make this quiche creamy and melt in the mouth. The kale and artichoke are packed with flavor and nutrition.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
- 1 lb Kale
- 6 oz Artichoke hearts (canned or frozen (about ½ can) chopped)
- 1 Onion (chopped)
- 1 clove Garlic (minced)
- 1 tablespoon Olive oil
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Nutmeg (grated )
- 1 tablespoon Dried breadcrumbs
Cheese Mixture
- 1 cup (226 g) Ricotta
- 3 Eggs
- 1 cup (240 ml) Milk
- 1 cup (113 g) Cheddar cheese
- 1 tablespoon Flour
- ¼ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Spray a 9-inch pie pan or quiche panwith cooking spray and sprinkle with breadcrumbs. Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess. Pro tip - similar to dusting a cake pan with flour, the breadcrumbs will prevent the quiche from sticking to the pan.
Arthichoke kale mixture
- 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 small.
- Chop artichokes into thin slices - set aside
- 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. Pro tip - it is important to ensure all the liquid is evaporated otherwise the quiche won't set.
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.Pro tip - use a whisk and break the eggs apart making sure everything is well incorporated.
Assemble
- Preheat the oven at 350°F/177°C/Gas Mark 4.
- Spread the cooked kale filling in the bottom of the pie pan (coated with breadcrumbs) Top with grated cheddar cheese.
- Pour the ricotta cheese mixture evenly over the greens. Use a fork to help the mixture sink into the greens. Sprinkle the breadcrumbs. Grate with fresh nutmeg Pro tip - alternatively, you can add the egg mixture to the Swiss chard mixture then pour it all into the pie pan.
- Bake in a preheated oven for about 30 minutes. The top should look set - the middle with a slight jiggle which sets as it cools.
- Let the quiche rest for at least 20 minutes before you cut. This will help cool and you will have pretty slices.
Recipe Notes & Tips
- Wash the leaves well in lots of running water. Leaves often have mud stuck to them.
- Chop the leaves fairly small. Large pieces of vegetables will make a very crumbly quiche.
- The vegetable mixture can be made ahead of time and kept in the fridge.
- Similarly, the egg mixture can be made ahead of time and kept in the fridge.
- When baking the center may be slightly wobbly but it must still be set and all cooked.
Swiss Chard Quiche with crust
If you choose to make this with a crust. You can use ready-to-roll pie dough or use my homemade pie crust recipe.- Prepare the pie crust pastry - chill and
- Roll and line a quiche pan - Chill the pastry.
- Preheat the oven at 190 C / 380 F.
- Dock the pastry and blind bake with baking beans for 15 minutes.
- Remove the baking beans and let the crust cool slightly.
- Gently, pour the quiche mixture
- Bake the quiche for 20 to 25 minutes until the top is lightly colored and the mixture looks sets.
- If necessary tent the edges of the crust with foil or pie shield to pie tent to prevent it from becoming too brown.
Nutrition Information
Calories: 119- kcalCarbohydrates: 12.7- gProtein: 5.9- gFat: 5.6- gSaturated Fat: 2.2- gPolyunsaturated Fat: 3.3- gMonounsaturated Fat: 0- gTrans Fat: 0.1- gCholesterol: 64- mgSodium: 195- mgPotassium: 0- mgFiber: 2.2- gSugar: 5.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Patrizia
It is really delicious!
Veena Azmanov
Thank you, Patrizia
Elaine
Where do u add flour didn’t see anything on that
Veena Azmanov
Hey Elaine. Add the flour and egg together. Then mix to make sure no lumps. Thanks