Crustless Quiche – Gluten Free

Eating Healthy

Every once in a while we have this urge for a delicious Quiche, with loads of seasonal veggies and farm fresh eggs. Thanks to our weekly Rochon Garden CSA basket, we access to such fresh ingredients.

Two weeks ago, I decided to put together a crustless Quiche, using fresh Kale as a base. Here are my tips and tricks for a full proof Quiche recipe.


  • Kale (1 small bunch)
  • 1 small zucchini
  • 1/2 cup fresh parmesan
  • 6-8 medium size eggs
  • 3-4 broccoli florets
  • 1/2 cup of grape tomatoes
  • 1/2 cup of finely chopped peppers (red, orange, green)
  • 1/2 tsp of minced garlic
  • 1/4 cup of red onions, finely chopped
  • 1/4 cup of milk
  • Meat – finely chopped ham, bacon or turkey

Seasonings: salt, pepper, chili flakes, and parsley



  1. Preheat oven to 375 degrees. Grease the bottom of your pie plate. Place the Kale (remove the stems, but place whole Kale on the base of pie plate).
  2. Mix together the eggs, seasonings and milk. Set aside.
  3. In your frying pan, add a little bit of oil (your choice), sauté onions and garlic together. Once the onions start to become translucent (5 mins or so), add your meat and cook for 5-7 mins.
  4. Once the meat is ready, add your veggies and continue to cook for 5 more minutes.
  5. Add the cooked veggies and meat into your egg mixture, and carefully pour into your pie plate (already lined with Kale).
  6. Pop into your oven and cook until the eggs are no longer runny (45 mins).


Serve with fresh salad and your preferred hot sauce! YUMMY!


2 thoughts on “Crustless Quiche – Gluten Free

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