No-Crust Broccoli and Kale Quiche
A homemade quiche crust made of kale? Yes, really — and it’s amazing! This easy recipe for broccoli, egg and kale quiche is made with mozzarella cheese. Kale replaces the the classic quiche crust for a crunchy twist! Ready in less than 1 hour.
Servings 8
Ingredients
- 6 large kale leaves stems removed, torn into pieces
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 3 cups broccoli chopped into florets
- 1 1/2 cup shredded mozzarella cheese
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add kale to the bottom of a baking dish. Make sure to completely cover the bottom and sides of the dish. You can use a 9x9 baking dish or a 10-inch round pie dish.
- In a medium-sized pan, melt butter over medium heat. Add garlic and broccoli, stirring occasionally, for 5 minutes or until broccoli is a bright green and garlic is browned.
- Add the broccoli mixture on top of the kale in baking dish. Sprinkle cheese on top of broccoli.
- In a small bowl beat the eggs. Add milk, salt and pepper and stir.
- Pour the egg mixture on top of the shredded cheese in baking dish.
- Bake for 40 minutes or until cheese is lightly browned and bubbly. Allow to cool and set for at least 10 minutes before serving.