This crustless quiche is kind of amazing! I was so pleased at the way it turned out, I just had to share the recipe with you! As usual, I just used whatever I had on hand. Feel free to substitute with any veggies you like or already have. I had some beautiful campari tomatoes that were on the verge of getting too ripe, a big bunch of kale, and swiss chard from the garden.
We planted a variety of greens in December and the kale and swiss chard are going crazy right now! I LOVE the fact that I can now use fresh, homegrown veggies in my recipes. There’s nothing like eating fresh produce from your own garden!! I will have to do a garden post soon. We are also raising baby chicks (for their eggs, not the meat) so in the next few months I’ll be able to post a recipe like this using all ingredients from our little urban farm. So exciting!!
For this crustless quiche you’ll need:
- 6 organic, free range eggs
- 6 stalks kale
- 6 stalks swiss chard
- 15 campari tomatoes, 10 cut into quarters and 5 with stem attached
- 2 medium shallots sliced thin, or half a sweet onion, diced
- 1 Tbs whole grain mustard
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes – use more or less to taste
- 4 oz shredded parmesan cheese
- 1 Tbs organic butter
- salt and pepper
Preheat your oven to 350 degrees F (175 degrees C).
In a nonstick skillet over med-high heat, melt your butter. Add shallots and a little salt and pepper and cook until translucent, about 2 mins.
Grab your kale and swiss chard by the stem and strip the leaves from the stem with your hands. (I like to save the stems and use them later in my veggie juices)! Again, using your hands, tear the leaves into small pieces and add to your skillet. Next add your tomatoes, mustard, red pepper flakes, and more salt & pepper. Using a wooden spoon, stir all ingredients together, taste and adjust spices as needed, and remove from heat.
Whisk eggs and parmesan in a large bowl until well combined. Pour the egg mixture into your skillet and stir to combine with the vegetables. Then top with your tomatoes on the vine. You could also transfer all of your ingredients into a baking or pie dishoven mitt to remove from the oven!
Bake until golden brown and eggs are completely set, about 30- 35 mins. Allow quiche to cool for 10 minutes before serving.
This quiche is FULL of flavor. In fact, it explodes with flavor! The mustard and red pepper flakes really make it pop. I would have never thought to add mustard to an egg dish until I read Marina’s, The Yummy Mummy Kitchen. She includes it in one of her quiche recipes and I thought it was so interesting, I just had to try and I am so glad I did. It’s the little things that make the difference! Don’t forget to enter the giveaway to win a copy of the fabulous The Yummy Mummy Kitchen for FREE!!
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