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!
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
Description
Ingredients
Ingredients
- 1 lb Kale
- 6 oz Artichoke hearts canned or frozen (about ½ can) chopped
- 1 Onion chopped
- 1 clove Garlic minced
- 1 tbsp Olive oil
- ¼ tsp Salt
- ½ tsp Pepper
- ½ tsp Nutmeg grated
- 1 tbsp Dried breadcrumbs
Cheese Mixture
- 1 cup (226 g) Ricotta
- 3 Eggs
- 1 cup (240 ml) Milk
- 1 cup (113 g) Cheddar cheese
- 1 tbsp Flour
- ¼ tsp Salt
- ½ tsp Pepper
Instructions
- 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
Nutrition Information
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
Kirsten @ Treat Yourself Sweeter
I love, love LOVE kale and ricotta. This seriously is like the perfect dish for after work... keep putting the kale in, more for you 😉 looks delish!
Veena Azmanov
Thanks Kirsten. I know what you mean - nothing like coming home to a quick fix meal.
Sarah @ TheFitCookie
I love the idea of adding artichokes to this recipe! We LOVE artichokes in our house, I'll have to try to make some of this quiche for my husband 🙂
Veena Azmanov
Lucky you Sarah. For us Artichokes is not so easily accepted so I have to sneak it in to quiches lol. We love Broccoli so not complaining lol
Gloria @ Homemade & Yummy
Totally love quiche and artichokes. This would be perfect as a brunch or dinner item. Will have to try it soon.
Veena Azmanov
Thanks Gloria. Definitely would be perfect for brunch
Julia
Like you I love adding a bit of nutmeg to my quiche! I thought I was the only one! This quiche looks so delicious, healthy and creamy! I add ricotta or cottage cheese also to quiches often
Veena Azmanov
Great minds think alike Julia. I too add Cottage Cheese or Ricotta.. I like cottage more cause it more creamy
Tina Marie
I'm a kale lovers as well. I enjoy making things to "hide" some ingredients and I love the look on my family's face when I tell them what's in it after then have eaten. It's so much fun!
Veena Azmanov
Oh I love that Tina. I usually never make a bit deal of what's inside. Just pretend it's all good