gluten free quinoa and kale crustless quiche. The perfect vegetarian brunch dish!

Quinoa & Kale Crustless Quiche

gluten free quinoa and kale crustless quiche. The perfect vegetarian brunch dish!

November’s Recipe Redux topic is whole grains and this quinoa quiche recipe is dedicated to my Mom. Today we celebrated her 71st birthday with a delicious brunch, and one of the highlights of the feast was my Quinoa and Kale Crustless Quiche (another was the chocolate and vanilla frozen custard cake…yum!).

My mom makes an awesome spinach quiche (we call it spinach pie) that is super tasty, if not a little “decadent” — the cheese, butter, eggs and spinach are housed in a pastry pie crust.  I thought it would be fun to reinvent her classic dish with a few healthy alterations.

To keep with the whole grain theme, I used quinoa, which is a gluten-free whole grain that’s high in fiber and protein, and what really gives this dish staying power.  I used kale, which is a nutrition powerhouse and also kind of trendy right now…don’t you see it everywhere?  I also used a few egg whites and Cabot reduced fat sharp cheddar cheese and reduced fat Feta cheese.  And of course, there is no crust.  But we didn’t miss it.  In fact, when I asked my mom how she liked the quiche, she said “the crust was great.”


Below is the recipe for my version of quinoa quiche.  I adapted if from a Food 52 “Best Greens Dish” contest winner to make it a bit more healthy.


Quinoa & Kale Crustless Quiche


  • 1 cup cooked quinoa
  • 2 Tbsp olive oil
  • 1 bunch Kale, chopped and stems removed (frozen kale would work great here!)
  • 1 Vidalia onion, thinly sliced
  • 2 cloves of garlic, minced
  • ½ cup Cabot reduced fat white cheddar cheese
  • ½ cup reduced fat feta cheese
  • 3 whole eggs, 6 egg whites
  • dash nutmeg
  • Salt and pepper to taste


  1. Preheat the oven to 350 and prepare a 9″ pie dish with butter or baking spray. Cook quinoa according to package directions. Set aside.
  2. Slice onion thinly (I used my food processor). Heat the olive oil in a large saute pan on medium heat.  Add the sliced onions and slowly cook until they’re soft and browned.  This will take about 35 minutes. Once golden brown, remove onions from pan, and place in a large mixing bowl.
  3. Clean and chop kale and add to the onion pan; cook until kale is wilted and bright green, 2-5 minutes.
  4. Add the cooked kale, cooked quinoa, garlic, and cheeses to the mixing bowl. Stir the ingredients until evenly distributed.
  5. In a small bowl, whisk the eggs and whites so they are well combined. Pour eggs over the quinoa/kale mixture. Stir until the egg clings to the greens. Season with salt and pepper and sprinkle top with nutmeg.
  6. Pour mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden brown and the pie has started to pull away from the edge of the baking dish. Serve hot or at room temp.
40 replies
  1. Jessica @ Nutritioulicious
    Jessica @ Nutritioulicious says:

    Yum! I love quinoa and am always looking for ways to use the kale I get from my CSA. I will have to try this! Unfortunately I didn’t have time to add a recipe to the ReDux this month 🙁 Hopefully I’ll be back next month!

  2. Danielle Omar
    Danielle Omar says:

    Hope you’re feeling okay, Jessica! Definitely try this recipe…it’s really man-friendly too so you’re husband will like it!

  3. Jane
    Jane says:

    Danielle – wow. this looks awesome. I am always looking for good quiche recipes (and crustless too)! I can’t wait to try this. It looks so easy too!

  4. Danielle Omar
    Danielle Omar says:

    It is super easy! And you can totally make it your own by changing up the cheese (the original recipe calls for cream cheese) and mixing up the greens. Enjoy!

  5. Mary Brighton
    Mary Brighton says:

    Love the idea of crustless quiche. I have all the ingredients here except kale (hard to find where I live). Will substitute for fresh spinach. Plus, cannot get low fat cheeses either. (haha…I live in France). The concepts of low fat cheese doesn’t go over well here. Kids are going to try something yummy for dinner this week. It won’t be your exact recipe, but will let you know how it turns out. Thanks 🙂 !

  6. Danielle Omar
    Danielle Omar says:

    Yes! The original recipe uses cream cheese, which would make it creamy, but I wanted to feta flavor!!

  7. Danielle Omar
    Danielle Omar says:

    I’m sure you’re version will be delicious, Mary!! We all love full fat cheese once in a while, right? The spinach will be perfect. Enjoy!

  8. Susan
    Susan says:

    I’m about to try this recipe but without fat free cheeses and no feta, since i don’t have that either. I’m trying to be a vegetarian, lose inches and weight, run to help that goal ( 5mi/day) and would love more help on higher protein low fat meals. This could take a while, esp. since I’m not young anymore!

  9. Susan
    Susan says:

    It was great! Maybe not as low calorie, but the texture and taste was great. I’m going to be a constant user of Quinoa and Kale from now on. I’m glad to have learned something new. New foods that are healthy and a quiche with no crust. Great! (started running 5miles…on my way for a long haul of losing several inches)

  10. MaryO
    MaryO says:

    I love Quiche. With the superior health benefits of Quinoa and Kale I am certainly going to try this and pass the recipe to my family and friends. Thank you!

  11. Carin
    Carin says:

    Just found your recipe on Pinterest and it looks great! Do you think it would be possible to sub Egg Beaters for the eggs? or would that change the texture too much?

  12. Jen
    Jen says:

    Made this for dinner last night. I used swiss chard and regular ‘orange’ 2% cheddar since those were on hand. I also used some small white onions I picked up at the farmers market instead of vidalia. It came out delish and the husband agrees. It was a little bit prep-heavy for a weeknight meal – but for just the two of us – we can get a few meals out of it – so it was well worth it.

  13. Danielle Omar
    Danielle Omar says:

    Thank YOU, Hilary! It is a delicious recipe that I keep going back to over and over. I rarely take the time to carmelize the onions but it makes no difference to me!

  14. Leesa
    Leesa says:

    I just made these to take for Easter. They are FANTASTIC!!!!! I cooked them in a little mini quiche tart pan so we could have them for appetizers and they were great!! I baked them for 35 minutes at 350 degrees and it was perfect!! Thanks for a GREAT recipe!! My kids LOVED them as well!!

Trackbacks & Pingbacks

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