Kale & Quinoa Crustless Quiche: Healthy

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Nov. 21, 2013


Kale 2 Cup (32 tbs) , stems removed, cooked, chopped
Cooked quinoa 1/4 Cup (4 tbs)
Onion 1 1/2 Small , chopped, sauteed with olive oil
Eggs 2 Medium
Egg white 4 Medium
Unsweetened almond milk 1 Cup (16 tbs) (any milk of choice)
Mozarella cheese 4 Ounce (Laughing Cow Mozzarella, Sun Dried
Garlic 1 Teaspoon , minced
Crushed pepper 1/2 Teaspoon
Sea salt 1 Teaspoon
Cayenne pepper 1 Dash
Extra virgin olive oil 1 Dash (For greasing)



1. Preheat the oven to 350 degrees F.


2. In a large bowl add the eggs, egg white, almond milk, mozzarella, garlic, salt, pepper, cayenne pepper (if using), kale and onion. Mix well till combined and frothy. See to it that the cheese is broken and evenly distributed in the mixture.

3. Spray olive oil in a baking dish or pie pan. Spread the quinoa at the bottom as an even layer. Pour the egg mixture on top.

4. Bake in the preheated oven for around 35 minutes or till it is fully cooked. Remove from oven and let it sit for sometimes before slicing to serve.


5. Serve the Quiche as breakfast with any beverage of choice and bread if desired or enjoy as it is.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 126Calories from Fat 58

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 456 mg19%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet