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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.2
  • Total Fat: 6.6 g
  • Cholesterol: 56.8 mg
  • Sodium: 343.8 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.8 g

View full nutritional breakdown of Crustless Kale, Sundried Tomato, and Parmesan Quiche calories by ingredient
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Crustless Kale, Sundried Tomato, and Parmesan Quiche

Submitted by: SQUIRLGIRL01
Crustless Kale, Sundried Tomato, and Parmesan Quiche

Introduction

This crustless quiche is delightful any day of the week, for any meal! This crustless quiche is delightful any day of the week, for any meal!
Number of Servings: 8

Ingredients

    1 bunch of kale (6-7 large leaves)
    1 medium onion, chopped
    1 tbsp olive oil
    1/4 c sundried tomatoes
    2 large eggs
    1 c cottage cheese
    3/4 c freshly grated Parmesean cheese
    1 tsp dijon mustard
    1 tbsp Italian seasoning

Directions

Wash and destem the kale. Rip into small pieces and steam for 5-6 minutes. Saute the onion in the olive oil until soft and translucent. Chop the sundried tomatoes into small pieces. When the kale is finished steaming, chop finely.

In a bowl, mix together eggs, cheeses, mustard and seasoning. Mix in vegetables. Spray a 9 in pie plate with non-stick spray. Pour mixture into pie plate. Bake at 375 for 40 minutes, or until knife comes out clean. Eat warm.

Makes great leftovers for lunch or breakfast the next day :)






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Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    I used spinach in this recipe, it's very tasty, certainly tasted better than Kale, my family can't stand that vegetable, no matter how great it is supposed to be. Try it, room temperature is best. - 12/8/13

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  • Very Good
    5 of 5 people found this review helpful
    We made this today for breakfast. Didn't have Kale, so used about 20 g of spinach instead and it turned out GREAT! Would definitely make it again, but would probably add more spinach. - 12/9/13

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  • 4 of 4 people found this review helpful
    I make something like this but I throw in whatever veggies I have on hand. I put grated zucchini, grated carrots, bell peppers, onions. I found a broccoli slaw at the store (already grated!!) including broccoli, cabbage, carrot. I just added the onion and bell peppers ('cause I like 'em). Yummy!!!!! - 12/25/13

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  • 2 of 2 people found this review helpful
    I decided to make this for our Christmas breakfast on the spur of the moment! I didn't have the kale, so I used zucchini instead along with some chopped Italian flat leaf parsley and it was delicious, everyone loved it!! - 12/25/13

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  • Incredible!
    2 of 2 people found this review helpful
    This is so good. I made two of them for a company breakfast and they were a hit. No leftovers. - 12/25/13

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  • Incredible!
    1 of 1 people found this review helpful
    This turned out fantastic! I used kalamata olives and roasted red peppers instead of sundried tomatoes. I also used 4 eggs instead of 2 and maybe 1/4 cup more cheese than the recipe calls for (I had a deep 9 1/2 inch pan). I definitely prefer kale to spinach for this recipe. Use kale!!! - 1/15/14

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent recipe! I made 2 for a brunch party and everyone loved it... there weren't any leftovers! - 12/16/13

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  • Very good and easy to make. - 10/17/14

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  • I used swiss chard because no kale right now, also I used fresh herbs from my garden instead of dried. it took much longer to cook then indicated about 15 minutes longer but was very tasty, I can see a great variety of veggies would be good in this! - 8/9/14

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  • We are just starting to introduce kale into our diet and this looks very good!
    - 1/3/14

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  • This was very tasty! I substituted the eggs with 1.25 cup egg whites. May need to lightly press a bit of liquid from the kale. - 1/2/14

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  • I never seem to cook Kale till it is soft to eat. I used Spinach. I used dried tomatoes for the first time. Will not use that again. I do like the recipe though. It looks much drier and denser than mine came out. - 12/28/13

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  • I think the recepie just called for too much kale. It didn't taste bad at all, but it felt too...lumpy, I guess. Between a forest of kale and the tomato bits, I couldn't taste too much else and it wasn't as good as I'd hoped. I plan on trying this again with less greenery to make it less dense. - 12/28/13

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  • Modified slightly (see recipe modified by Waterone) to use the ingredients I had on hand. Had it Christmas morning for brunch and it was a big hit. - 12/26/13

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  • 0 of 2 people found this review helpful
    Going to use spinach in mine. - 12/25/13

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  • 0 of 3 people found this review helpful
    This sounds wonderful! Looking for new breakfasts for my one-year-old and myself that include protein and vegges . . Looks like just the ticket! - 12/22/13

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  • 0 of 2 people found this review helpful
    Could you use spinach instead of the kale? - 12/8/13

    Was this review helpful?   yes  No