My Crustless Quiche Recipe

"This is my rendition of a crustless quiche. I usually make mine vegetarian, however up to 1/2 cup of sliced cooked meat can be added if desired. I roast tomatoes during the growing season, and store in the freezer. They can be used from frozen in this recipe."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (227.5 g)
Calories 317
Total Fat - 21.8 g
Saturated Fat - 6.5 g
Cholesterol - 351.1 mg
Sodium - 418.6 mg
Total Carbohydrate - 12.5 g
Dietary Fiber - 1.8 g
Sugars - 4.8 g
Protein - 18.3 g
Calcium - 304.6 mg
Iron - 2.4 mg
Vitamin C - 13 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 F. Grease a 9” pie pan

Step 2

Spread half the cheese across the pan and up the sides. Dice up the kale and spread on the cheese.

Step 3

In a blender, combine eggs, flour, baking powder, sugar, onion flakes, parsley, and milk. Blend on medium power until well combined, then add oil and blend again.

Step 4

Pour egg mixture into pan and add remaining cheese scattered on top. Slice the roasted tomatoes and place on the quiche. Sprinkle paprika on top as well.

Step 5

Bake for about 35 minutes. The quiche will rise and brown on top. Test middle with a skewer which should come out clean. When removed from the oven quiche will fall back slightly.