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March 26, 2018 by: Krista

Garlicky Mushroom & Kale Crustless Quiche

Light and fluffy Garlicky Mushroom & Kale Crustless Quiche. Filled with buttery mushrooms and nutritious kale, topped with crumbly feta cheese. An easy dish to make for brunch with friends! 

The art of brunch.

A tiny bit stressful, because suddenly you’re expected to cut time out of your morning sleep-in to make said brunch food. But also so fun because you get to make allll of the Pinterest recipes that you pin under “Munchin’ while Brunchin'”, but would never actually make for yourself unless you had a reason to… (Which I never do aside for the maybeee one brunch I host a year.)

But alas! This Garlicky Kale & Mushroom Crustless Quiche is a great option if you are looking for something to bring to Easter brunch. It’s super easy to customize for dietary restrictions. Without the crust, it’s inherently gluten-free. If there’s lactose issues, you can feel free to forego the cheese, load up on the veggies and swap the milk for a lactose-free variety.

Brunch away friends!

A Seasonal Kitchen

Yields 8-10 slices of quiche

Garlicky Mushroom & Kale Crustless Quiche

Light and fluffy Garlicky Mushroom & Kale Crustless Quiche. Filled with buttery mushrooms and nutritious kale, topped with crumbly feta cheese. Perfect easy dish to make for brunch with friends! 

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 tablespoon butter or olive oil
  • 1 teaspoon minced garlic
  • 2.5 cups chopped cremini or white mushrooms
  • 4 cups packed, chopped fresh kale (stems removed) (can swap for fresh spinach)
  • 5 large eggs
  • 1/2 cup milk
  • 1 tablespoon corn starch (dissolved in 1 tablespoon of warm water)
  • 1/2 teaspoon salt (if you use feta, decrease the salt to 1/4 teaspoon)
  • 1/8 teaspoon ground black pepper
  • 1/3 cup crumbled feta cheese + 2 tablespoons for sprinkling on top (optional.. but definitely recommended!)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit, grease a 9-inch pie plate with oil or non-stick cooking spray.
  2. Heat butter or olive oil in a non-stick pan over medium heat. Add garlic and mushrooms and cook for about 3 minutes, stirring frequently.
  3. Add packed kale. Continue stiring until kale is fully wilted. Remove pan from heat and let cool for about 15 minutes.
  4. In a separate bowl, combine eggs, milk, corn starch, salt and pepper. Whisk with a fork or wire whisk until eggs start to bubble slightly.
  5. Stir in mushroom spinach mixture and 1/3 cup feta cheese if using.
  6. Pour mixture into prepared pie plate. Top with 2 tablespoons of feta cheese and a sprinkling of freshly ground black pepper (optional). Bake for 35-45 minutes or until a tester placed in the middle of the quiche comes out clean.
7.6.9
48
http://www.aseasonalkitchen.com/spinach-feta-mushroom-crustless-quiche/

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Comments

  1. Heather says

    March 29, 2018 at 11:02 am

    Oh my goodness Krista! Another recipe I have to try. I have made frittatas for years (they are kind of dry) and thought quiche was full of fat—how smart to use milk and no crust! The spinach will make it so easy. We have been eating your salad bowls at least once a weeks now. Thank you!!
    Reply
    • Krista says

      March 30, 2018 at 8:37 am

      Heather!!! Hope you're doing well :) Love hearing that you're making the salad bowls!! Yes, quiche is SO easy to make lighter with no crust. Let me know if you end up making the recipe!
      Reply

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About Me!

Hey everyone! I’m so glad you’ve stumbled upon A Seasonal Kitchen. With this blog, I hope to share my love for healthy, fresh, balanced food that will warm your soul (and your kitchen). I am a Registered Dietitian, have a BSc in Nutrition and Dietetics and a Masters in Community Nutrition. My recipes include tasty, healthy eats and (of course) some treats!

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