This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.

Summer Garden Crustless Quiche

olive oil,

olive oil

yellow onion, minced

garlic,

kale

salt

black pepper,

tomato

carrots

eggs

milk

Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)

flat-leaf parsley

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.


Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.


Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.


Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.


What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After washing the kale, immersed it in a solution of water, lemon juice and salt, and then vigorously massaged it for about 3 minutes. There was not a trace of bitterness in the cooked kale. Total bake time was about 60, rather than 50 minutes for the center part to firm up. While two of us felt the seasoning was spot on, one person added several drops of Frank’s Red Hot sauce. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow’s lunch. MATTSBELLY, thank you for sharing a great veggie dish.

It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added mushrooms too. I cooked the veggies in a cast iron skillet, so rather than transferring it over, i poured the egg mix into the skillet and put the whole thing in the oven. I added a scant cup of bisquick as well, make sure its light and fluffy! thanks for the recipe :D

Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup shredded zucchini and about 1/2 cup tomatoes. I also added some fresh thyme a little bit of mustard (1 1/2 tsp ish) and extra pepper. They taste wonderful even though I forgot to add the cheese! I think they would be even better with a little bit of salsa on top. Also, I baked them in medium sized muffin tins because I want to freeze them for quick snacks later so the cooking time was about 30 minutes. This is going in the recipe box!!!

I have to confess that I cooked the veggies in bacon grease instead of oil. I also mixed the cheese and veggies together and put them in the pie pan, then put the egg mixture on top, which I think is less messy and tends to have a better consistency.

I am so excited about this recipe.  It is packed with veggies and so delicious!  I did make 2 modifications.  I substituted zucchini  for the carrots because I didn't have carrots on hand but I've got loads of zucchini.  I also omitted the parsley.  Because the zucchini has a higher moisture content it took longer to bake by about 10-15 minutes.  Thank you so much for sharing this recipe.  It is definitely one of my new favorites.

This was pretty good. I subbed spinach for the kale.

This is a good recipe to use with Kale. I took the advice of another review and massaged the Kale in a solution of water, lemon juice, and salt. I made one quich without cheese and it was good as well.

This is outstanding!!!  I increased the recipe ingredients by half, using 8 eggs and 1 1/4 cups milk.  I subbed spinach for kale, otherwise made it as the recipe was written. (Just increasing ingredients by half) I did prepare the veggies the day before. The following morning, I whipped the eggs and milk, added the cheese and the veggies.  I baked it in a ten inch quiche pan for 60 minutes. Next time I will test it after 50 minutes. After baking I let it set for 10-15 minutes. It sliced so easily and made perfect wedges that stayed together and looked beautiful on the serving plates. I look forward to experimenting with other combinations of vegetables. I am also thinking of trying this recipe in muffin pans to freeze for quick and easy breakfasts. If I do that I will try to remember to write an update.

A keeper!  Took me much longer than 20 minutes to make.  It took 60 minutes to bake.  Very healthy!

This is simply fantastic as-is with no substitutions or changes to the recipe (I'm notorious for tweaking things).   The flavors complement each other nicely, it's chock full of veggies (nicely brightened by the addition of parsley) and the cheese flavor actually comes through.   A definite keeper...and such a refreshing change from the glut of rubbery, bland, overpowered-by-crust quiche recipes out there.  :-)

I did not use tomatoes or carrots because I did not have them in my fridge.  I also used Jarlsberg cheese instead of cheddar.  I keep skim milk in the fridge so I used that plus 1/4 cup of Alfredo sauce to add some richness.  
The kids loved it and asked for seconds!

What a great recipe! Sautéed the veggies in cast iron skillet, poured egg mixture over and baked in the cast iron skillet. The cooking time was much less this way.  Healthy and delicious! Will definitely be making this a lot.

Yummy! A nice quick dinner. I had everything on hand and also added 2 chopped aidells mango Jalepeno sausages. Next time I will add roasted red peppers. Delish!

Granted, I just used what we had (turnip greens, peppers, instead of kale, carrots, tomatoes) - so maybe that accounts for the difference, but found the recipe a little bland...I added just about a T of flour and thought that the texture came out great... Just missing some seasoning....

OMG.  What can I say but over the top. Made for my niece's baby shower yesterday as she has gestational diabetes and wanted a crustless option. More people ate this one vs. the Quiche Lorraine. Made it exactly as written but cooked everything in a little bacon grease and added a dash of cayenne pepper. Yummy.

Used baby spinach instead of kale and omitted the parsley. Let it rest first.

This turned out great and I expect to make it again.  I subbed spinach for kale and added an extra egg, but used the other ingredients as listed.  I increased the temp to 425 and baked for 25-30 minutes in a glass baking dish which allowed me to get dinner on the table in about half the time.  I let it rest for a few minutes and it set up perfectly.

This is a great recipe! You have to like kale though, because 5 cups is a lot! I used what I had on hand. Kale, onions, garlic, mushrooms, bell pepper.  I diced everything fairly fine. I sautéed the kale separately, then the other veggies until they were dry. I had no problems with excess moisture in the quiche. I did use a crust, and poured the veggies on the bottom, then the egg, milk and cheese on the top. I used dry parsley. Mine baked in 40 min.  My husband and I loved it! Tasted very fresh, healthy. He put a little hot sauce on his. The grandkids took one bite and wouldn't eat anymore, and they like kale. I would like to try this with different greens, like spinach or chard.  I thought it was yummy and will definitely make again!

Summer Garden Crustless Quiche Haiku: "Took longer to bake. Only made two small changes, leftovers better!" Mine was more like 70 min. to not be wet in the middle, so we were hungry and had burnt our toast in anticipation of eating the quiche on top of it, so that was a bummer, but the end result was really quite wonderful! Used half the cheese, and 3 tsp. dried parsley instead of fresh. (Would've preferred fresh if I'd had it!) I never thought to use carrots in a quiche, and I usually go w/ spinach as my green, but the entire combo of veggies here w/ the kale was awesome! The leftovers were better in my opinion as it had a chance to set more and then cut into prettier slices.

I made this for my parents and we all loved it. Fabulous  basic recipe.  My Mom can not handle garlic and this recipe was still great even without it.  I think next time I will make sure I get all the liquid from the cooked onions, as there was just a touch of water at the bottom.   But it didn't affect taste!  I will definitely make this again.   Thanks to all who reviewed and added their own take on it, and the great cook who shared their recipe.

I'm so HUGELY  over KALE!!  Really think SPINACH is the BOMB!!!

I made it three times this month, each time with whatever veggies were here, each time excellent.

Absolutely fantastic! I made the quiche with less kale. I'm glad I came across this recipe because it happens to use all the produce I had picked up at the local farmers market. For sure going to make again, possibly with a crust next time.

It was delicious the first day I tasted it!!!!! It was so delicious that we doubled the ingredients and made it larger!! I would definitely recommend this to my friends and family. Thank you for sharing this wonderful recipe that bring families together in love and happiness

Tried this recipe tonight for the first time. Tweaked it in a few places, such as using Silk almond milk in place of whole milk and for veggies I used part of a bag of Cascadian Farm frozen kale and also part of a bag of mixed veggies (corn, carrots, peas). Sauteed the minced garlic in a pan with the partially defrosted veggies (so some of the water could cook off), omitted the onion (used onion powder instead). Used a combination of sharp and regular cheddar cheeses. Threw in a handful of grape tomatoes I had on hand. Cooked in about 50 minutes, as the recipe suggested. Having never eaten kale before, this proved to be a very useful recipe to aid me in upping my veggie intake. Thanks!

I use a pre-packaged blend of kale, spinach and chard.  I also added a little bit of chopped up ham and a couple of teaspoons of pesto.  Sooooo yummy :)

Added some chopped up good quality bacon. This was amazing!

Guests and family alike loved this. I generally followed the recipe except used mixed baby greens - kale, chard &amp; spinach - Dubliner white cheddar, and added a cup of diced ham. I prepared the vegetables and shredded the cheese the day before. Just before baking, I blended the eggs and milk, then stirred in the cheese, cooked vegetables, ham and parsley. I used a 10" pie plate coated with cooking spray. Since everything was chilled, it took 55 minutes to cook. This is definitely a keeper!

It got eaten so quickly I didn't even have time to take a picture of it!  Not only was it gorgeous, it was delicious!!  I changed a couple of things, but only by accident or necessity.  I had only light cream in the house, so I used that instead of whole milk (no complaints), and I set the oven for 375 degrees, and it was d-o-n-e at 45 minutes; rounded top, gorgeously browned, and perfect in the middle (knife test).   This was, in fact, my first crustless quiche, and it was Fabulous!!

Great. Made it for my book club. As others have note, it can be make with 2% milk to no detriment.

Used spinach instead of kale and added sauté mushrooms per my own taste. Absolutely yummy.

I have made this 5 times already. Easy and delicious

No changes were made, this is a great recipe!

This recipe was as wonderful as everyone who raved about it said! I didn't change the recipe and it was just perfect as is with lots of healthy kale. People mentioned that it took at least 60 minutes to bake, but 50 minutes was perfect with my oven. I do agree that the author understates the prep time. Prepping the vegs, etc took 20 minutes, but then you have to pan cook them for at least another 15 minutes so prep is really more like 35 minutes, but worth the time it takes. Will share and make again! Thank you!

Great recipe with exact portions! I make tj sans tomatoes because I didn't have any and it still came out yummy! What a great way to get your family to eat their kale. Make sure you cool the kale well so that it's not too chewy. I also made sure to cut it up into 1" pieces before sautéing. Next time I'll try this in a crust just to appease my curiosity. Thanks!

I'm trying to do away with most salt so I used amino acids and I added it to the egg mixture.  Also I used manchego cheese instead of cheddar.  Great!

I will make this again. I substituted a package of frozen spinach for the kale.

This was delicious and accommodates whatever you have on hand. I used fresh spinach rather than kale, a mix of sweet and green onion, and scapes.  I added diced red and yellow pepper, which I highly recommend. My quiche was perfectly done at 45 minutes.

Delicious and very customizable.  I had some leftover steamed broccoli that I chopped up and threw in and also added some fresh chopped basil and lemon thyme because I like both with eggs.  I didn’t have as much cheese as the recipe called for so I only used the 2 or 3 ounces I had.  I made this for the two of us and had enough leftover for my breakfast for the next two days.  This is our new Sunday morning brunch dish. Thanks for a great recipe!

Made this 2 times. 1st time fresh spinach, no kale and 2nd time no onions (threw in some onion powder) and used 5 cups kale. Both times I used 1 can petite diced tomatoes, drained. We loved it both times. Served it with some ketchup mixed with curry powder. Delicious!

Turned out great.  I substituted spinach for the kale and added some diced zucchini.

I added some chopped zucchini and a few sprinkles of cayenne pepper.....this was delicious! I used another reviewers suggestion and poured the egg and cheese into the cast iron skillet used for the vegetables for an all in one dish. This dish served as a perfect summer dinner with a salad and fresh corn on the cob, the a slice with a piece of fruit for breakfast!

I didn't have all the ingredients so improvised, but was trying to keep it healthy.  Used a variety of baby greens, spinach, kale, chard, etc.  Used cottage cheese instead of milk (had no milk) and parmesan cheese instead of cheddar.  Also used a whole onion, no carrots, lots of garlic. It was awesome!

I will most certainly make this again. It was delicious and much enjoyed by the family

This is a versatile, forgiving recipe. I've made it as stated, and with variations -- it's always good. I love spinach, and use it instead of kale. For cheese, I've used mozzarella, and both sharp or  mild  cheddar, depending on what I had available. 
I  have used pasteurized egg whites too, avoiding yolks...You can't go wrong. Leftovers are great for any meal. Have fun eating through your own variations!

Very good.  Used cashew milk and omitted cheese.  Used a variety of veg that I had on hand including replacing kale with beet greens.  Delicious.

This was delicious and turned out beautifully. I used frozen spinach instead of kale, added four sliced bella mushrooms, Herbs de Provence, anise seed to the vegetable mixture and then dusted the top with nutmeg before putting it in the oven. Thank you for this base recipe!

This was delicious! Very light but hearty enough to satisfy my Marine husband's appetite!

One of my favorites.  We usually add Smoked Salmon or chicken and serve it for dinner.  I regularly sub whatever veggies I have on hand.

I have made this several times. My family loves it. For us I do add a little heat with bottled hot sauce or poblanos.

I switched out spinach for the kale, added one diced sweet red pepper instead of carrots, and about a cup+ of diced ham. Turned out fantas! Will definitely make this again!

This quiche was very tasty, with a couple of modifications.  It was also pretty easy, but really time consuming. It took me sly least two hours to make. Before cooking the onions and garlic, I cooked half-inch pieces of bacon on medium low, and then removed them from the skillet. I then cooked the vegetables in the bacon fat instead of olive oil. I would also recommend added mushrooms when you added the garlic and onions. I’m sure the original recipe would be delicious too.

This was a good recipe to use up some leftover produce. I scaled it down to 3 servings, using 2 eggs. I had a small amount of kale on hand, but did add about a cup of chopped mushrooms to the onions. I subbed non-dairy creamer for the milk and Gruyere cheese for the cheese, with great results. I also gave it a few shakes of  cayenne pepper which worked well. Before baking, I topped it with a little Gruyere and parmesan cheese.  I used a small, rectangular glass baking dish. I found it to test ready after 35 min. With a quiche this delicious, I definitely don't miss the crust, along with it's extra calories. Thanks for the recipe!

Excellent quiche with veggies. So easy to make. We loved it and will make it again soon as one of my Keeper recipes.

Made as written but this is basically an omelet so I made it as such in a fry pan.  You can add anything you like to this as long as you have enough eggs.

Used spinach instead of kale and substituted almond milk for regular milk due to lactose issues. Everyone loved it. Will definitely make again

This is DELICIOUS and versatile! I've made this twice with some modifications. Considering the hand-chopping of the veggies, it took a total of about 75 minutes from start to finish. It's worth it. Both times I massaged the kale in water, lemon, and salt as recommended by another reviewer. Keeping the proportions of vegetables to eggs the same, I've used different veggies including tomato, bell pepper, and squash. You can use just about anything--just leave the watery part behind when you put them in to sauté. I baked them in a 325 oven for about 25 minutes - until the knife came out clean. Instead of a pan, I used a muffin tin so I could easily make as much as I wanted a little at a time so they were always served oven fresh! (They also reheated in the microwave well.) I doubled the batch and refrigerated it, leaving the mixture ready for a quick breakfast or snack for my hungry boys. I also served this for dinner once... it's a very flexible recipe and relatively healthy for a quiche :)

Great recipe, the quiche looked beautiful and tasted delicious. The only change I made was to use a bag of baby kale, baby chard and baby spinach that I had on hand ( instead of the kale). My husband said it was the best quiche I had ever made. I will definitely make this one again.

This was tasty, and surprisingly flavorful despite the lack of seasoning used. The prep time was WAY longer than 20 minutes, and I baked it for an hour. My only change was to add goat cheese for a little extra flavor.

This was great, easy and a crowd pleaser.

This was amazing!! I dudn’t Have enough milk so I used some heavy cream &amp; it was wonderful!! I used some veggies I had on hand and it worked out well!! I will definitely make again!!

Loved this....I would not put the diced tomatoes in it as it made it too runny.  I added pancetta and that added lots of flavor.  I am sure it would be delicious if I hadn't added the pancetta....my husband encouraged me to add it!  He is NOT a vegetarian!

I have made this several times. Today I did a no meat version. I had onion, potato, green &amp; red pepper for veggies. I topped off the squares with tomato and a jalapeño. I should have added the cheese before the tomato, but forgot. Poured the egg mixture over it all. Today I used salt, pepper, cumin and old bay for seasoning. Needed more salt than I put in.

I added a crust- great way to use up all that garden kale!

I used spinach instead of kale. I left off the carrots and used a whole onion. I added tomato chopped, seeded and put in a strainer to lose excess moisture. I used whole milk.  It took 50 min to cook and came out very good. I had cheddar-guyre cheese which worked quite well and had great texture.  I plan to make this again with what is in the garden.

Absolutely delicious, I followed the recipe exactly.

Yes I will make it again , without any changes I loved it.

The beauty of this recipe is that  many substitutions work in the quiche.  I used diced ham and broccoli with the onions and tomatoes.  It  was tasty and still fairly healthy.  Since ham is salty,  I didn't add any salt.

Easy, healthy recipe. I added 1% milk instead of whole milk and it turned out fine! I also had a bit extra so I baked some in muffin tins, for easy on-the-go snacks/breakfasts.

Entire family loved this quiche!  It was just as delicious reheated the next day.  I used skim milk -no need to use whole milk.

I will make it again.  I do want to try it with spinach, but worry about the extra fluid.  Great to have a quiche without a crust!

Wonderful recipe my kids and husband loved it I  served it with warm buttery croissants  and a dollup of sour cream on the plate.

His and Hers quiche for us, I added bacon to his and mine all veggie.  We used swiss chard instead of kale and I think I would again.  We both loved it!

It was delicious I used baby kale and unsweetened almond milk and it came out perfect.

Yummy! I added Italian peppers and added Mediterranean herbs. Scrumptious.

Healthy receipe with great texture.  Used extra 2 c kale leaves and 1/2 c more tomato. Taste could use more zing. Used shredded cheddar mix and mozz. Next time try adding parm/romano. Did not miss the crust.

Really enjoyed this recipe as is, but the last time I made it I substituted Swiss chard for the kale, loved it even more.  Like another reviewer, I baked it in the same cast-iron skillet that I cooked everything in - so easy.

Loved this.  I used a variety of vegies, did not have kale.  Still worked.  This recipe has you saute the onions etc. first.  Important.  I did another recipe without this step and it was terrible.

I loved this!  I put it in a pie crust and added sauteed mushrooms.  Delicious!!

Hubby doesn't like kale so I subbed spinach. We ate almost the whole thing in one sitting! Definitely will make again.

I made this how recipe said and just added fresh basil instead of dried. It was very good and would make it again.

Easy to whip up and delicious!  I used fresh spinach, onion and fresh tomatoes for my veggies, a little leftover ham and one cup heavy cream with 5 eggs and some Italian seasoning.  Very good!

This had an amazing flavor...please note that everything we used came from our homestead: garden vegetable, and our chickens' eggs.  We love the fresh flavors...and boosted the flavor with sea salt and ground pepper.  This made a beautifully hardy lunch for us and our grandchild.  We used a small squash,  small broccollini, a small kale, a large onion, 3 heirloom tomatos and a garlic bulb...I believe that you can actually any vegetable that your family likes.  The only thing I did differently is after saute'ing all the veggies (except tomatoes and kale) I seasoned with saute with some non-salt spice mix and then added the kale and tomatos.  Once the tomatoes were warmed and the kale wilted...I put everything in a pre-prepared uncooked pie crust.  I used a mix of cheeses: monteray jack, mild cheddar, havari and swiss.

Always a favorite in our house.  I just use whatever veggies I have around, broccoli is one of our favorite add-ins.  Today I'm going to try asparagus because that's what I have.  This is what my husband requested for Father's Day Brunch so you know it's good!

4/19/16:  I used dried parsley because I forgot to buy fresh parsley.  I did use fresh plum tomatoes.   I baked in individual-serving ramekins, which reduced the baking time to about 25 minutes...   Otherwise no additions or changes, and it was DELICIOUS!  
4/22/16 update:  I made this again, but I didn't have cheddar cheese so I used mozzarella....  it was okay, but not nearly as good as with cheddar.

I liked it a lot and was surprised since I’m not a kale fan.  My wife didn’t care for the texture.

I did use less kale (about 2.5 cups torn). I also mixed all the veggies and cheese together and placed in the pan first, adding the whisked egg/milk mix gently over top to ensure everything would be in every bite. It was perfect!

Delicious. I used a small-medium zucchini, sliced thin, in place of the kale, and omitted the carrots. Added a little chopped basil.

Loved it. I used Swiss chard, spinach &amp; kale for the greens. Whatever I could pick to make 5 cups.

I made two  of these quiches for a family brunch. One, following the exact recipe, and one modified (instead of kale, I used spinach- as I do NOT like the taste of kale).   
This  recipe is a winner! The family loved them both.. Thank you for the recipe. 
Recipe update: The go -around, I used carrots, onion, spinach, tomatoes, green pepper, zucchini,  and mushrooms. It was awesome:-)

Easy recipe, and delicious.  Also comes out very pretty, if that makes sense.

Awesome! I substituted spinach for kale and added sautéed asparagus and chopped mushrooms. I also drained the chopped tomatoes on paper towels first.  Will definitely make again!!!

Delicious way to use kale (which I hate). I also baked it in the same cast iron skillet that I sautéed in. It came out great.

This is a very easy and versatile recipe. I really like the absence of crust! I used baby spinach, diced a yellow tomato (garden is full of them) and omitted the carrot (didn't have any). The dish puffed up like a soufflé and browned beautifully!  This would make a great breakfast, lunch or dinner meal.

Instead of Kale I used fresh spinach and instead of carrots I used red and green peppers.  Just my preference.  It cooked up great.

Perfect quiche for the weekends and for your gluten free friends!

summer garden crustless quiche

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 5

Cost: $9.88 /serving

Author : Singer6

Ingredients

Instructions

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