Crustless Quiche with Kale

Servings 6 people


  • 1/2 teaspoon olive oil
  • 1 small onion chopped
  • 3 tablespoons white wine or use white grape juice with a splash of cider vinegar
  • 5 cups baby kale
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup shredded low fat Cheddar cheese
  • 1/2 cup low fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs
  • 4 egg whites


  • Preheat oven to 350 degrees.
  • Heat the oil in a large skillet over medium-high heat. Add chopped onion and cook for 3 to 5 minutes or until softened.
  • Add white wine then add kale, a few handfuls at a time. Cook until wilted and excess moisture has evaporated.
  • Remove pan from heat and add cheeses, nutmeg, and pepper.
  • Lightly oil a 9-inch pie pan and spread kale/cheeses mixture over the bottom. In a medium bowl, beat the eggs and egg whites together.
  • Pour egg mixture into pie pan. Bake for 40 minutes or until a knife inserted in the center comes out clean.
  • Serve hot and enjoy!


SERVING SUGGESTION: Serve sliced English cucumber and beefsteak tomatoes on the side. Add some whole grain rolls and butter. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure wine (or juice/vinegar) is gluten-free. NUTRITION: Per Serving: 111 Calories; 4g Fat; 11g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 3
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