Mini Kale Crustless Quiche

Crustless Quiche


Delicious quiche without the crust–great for low carb or gluten free diets.

Crustless Quiche

Mini Kale Crustless Quiche

Course: Breakfast
Cuisine: American
Keyword: gluten free, healthy breakfast, kale recipe, low carb, quiche
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 156 kcal
Author: Kathy

Delicious quiche without the crust--great for low carb or gluten free diets.



  • 4 cups baby kale leaves stems removed
  • 2 ounces sliced deli ham
  • 1/4 cup onion chopped
  • 1 clove garlic minced
  • 1/4 cup whole milk
  • 2 ounces cheddar cheese shredded (about 1/2 cup)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large eggs


  1. Preheat oven to 375 degrees.

  2. Lightly grease a 12-cup muffin pan with oil or cooking spray. 

  3. Break eggs into a medium sized bowl and beat well. Add the rest of the ingredients and mix until combined. Using a 1/4 cup measure cup as a scoop, fill each muffin tin with about 1/4 cup of egg mixture.

  4. Bake for 15 minutes or until eggs are set. Remove from oven and let cool in pan for 5 minutes.

Recipe Notes

Leftovers can be frozen and enjoyed for another breakfast. Reheat gently by placing a tiny amount of water in the bottom of a pan. Add mini quiche and cover. Steam on low heat until heated through. This method will prevent the quiches from drying out.

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