Crustless Kale Quiche

This crustless kale quiche is made with sautéed kale and artichokes, along with a cheddar-ricotta 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 antioxidant, high in vitamins A and C, and 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 smaller, 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 its shape.
• 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: Crustless kale quiche

• Spray a 9-inch pie pan or quiche pan with cooking spray and sprinkle with breadcrumbs. Twirl the pan to evenly distribute the breadcrumbs. 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.

Artichoke kale filling

• 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 into small pieces.
• Chop artichokes into thin slices – set aside.
• In a skillet over medium heat, saute onion and garlic in oil. Add the artichoke – saute for 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 to 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 the leaves after cutting 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 it 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.

• Sauteed asparagus or sesame green beans
• Crispy baked parmesan roasted potatoes.
• Garlic dinner rolls or Focaccia
• Kidney bean patties, Spinach potato patties

Frequently asked questions

---

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.

---

• 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