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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Crustless Kale Quiche
Print Pin Share on Facebook Grow-Me Share by Email RateCalories: 119kcal
Adjust Servings Here: 1 9" Quiche
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.
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 gratedÂ
- 1 tbsp Dried breadcrumbs
Cheese MixtureÂ
- 1 cup (226 g) Ricotta
- 3 Eggs
- 1 cup (240 ml) Milk
- 1Â 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
Calories: 119kcalCarbohydrates: 12.7gProtein: 5.9gFat: 5.6gSaturated Fat: 2.2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 0gTrans Fat: 0.1gCholesterol: 64mgSodium: 195mgPotassium: 0mgFiber: 2.2gSugar: 5.2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
More green recipes
- Gluten-Free Grasshopper Brownies by Sarah of The Fit CookieÂ
- Kiwi Pear Spinach Pineapple Smoothie Recipe by Melissa of My Wife Can Cook
- Matcha Green Tea Crepes - by Julia of ImageliciousÂ
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
Lucy @ Supergoldenbakes
I don't blame your kids for loving quiche when it's crammed full of goodies like this one. It's a great way to sneak some kale into their diets.
Veena Azmanov
You said it Lucy. They eat anything quiche..
Monica
Yum, I love a good frittata, which is essentially the same idea as a crustless quiche. It's great that your kids will eat anything you put in a quiche - I hope I can say the same for my son one day! 🙂
Veena Azmanov
I know what you mean Monica.. I have some issues with my Rhea too! Not everything works with her..
Just Jo
This is such a good idea - much lower calorie than making a pastry case. And all that cheese will make me happy to eat the kale 😉
Veena Azmanov
Absolutely Jo.. I love that it is less in calories and yet so creamy
Jacqueline (PiperCooks)
This is a great looking recipe, love the use of ricotta and getting those extra healthy vegetables in there. Nice post!
Veena Azmanov
Thanks Jacqueline.. I know what you mean about the veggies...
Luci's Morsels
Yum! What a light and fun meal. The color would also be perfect for St. Patrick's Day!
Veena Azmanov
It sure would be perfect for St Patrick's day Luci
Pretty
This quiche has got all my favourite things, kale, artichoke and ricotta. Like how you have made it healthy without the crust.
Veena Azmanov
Thanks Pretty! yeah we are big on quiche in our family so - no crust is big low on calories
Elaine @ Dishes Delish
Great round up! The only one I couldn't have is the matcha crepes but I bet I could adjust it! I especially love the quiche! They all look delicious!
Veena Azmanov
Thank you Elaine. So happy to hear that. I have to try the Crepe myself -
Melissa
Sounds delicious! I've never tried ricotta in quiche. I will have to try next time!
Veena Azmanov
It's makes it so creamy Melissa. Thanks
kathi @ Laughing Spatula
I love the addition of Ricotta in this dish! Must kick up the flavor a notch or two....looks delicious!
Veena Azmanov
Thanks Kathi.. yeah the Ricotta is a great addition here.
Amy
Yum! I love the flavors in this quiche. I'm also guilty of hiding the veggies in quiches so my kids will eat them, it's hard not to! What a great springtime recipe.
Veena Azmanov
Thanks Amy. yeah I have to do that with only leafy green the other veggies are not a big issue with my kids
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