Crustless Kale and Mushroom Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.8
  • Total Fat: 28.8 g
  • Cholesterol: 288.8 mg
  • Sodium: 626.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.2 g

View full nutritional breakdown of Crustless Kale and Mushroom Quiche calories by ingredient
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Number of Servings: 4


    Refined Coconut Oil, 1 tbsp
    Kale, 3 cup, chopped
    Portabella Mushrooms, 5 ounces
    Salt, 1/2 tsp
    Pepper, black, 1/4 tbsp
    Thyme, ground, 1/4 tbsp
    Egg, fresh, 5 large
    Sour Cream, 1/2 cup
    Chihuahua Queso (Mexican Cheese), 1 cup, shredded
    Shallot, 4 tbsp
    Garlic, 4 clove
    Heavy Whipping Cream, 1/4 cup
    Unsalted butter to greasing pie pan


Pre-heat oven to 400 degrees. Heat 1/2 tbsp of oil in a large pan over medium to low heat. Add shallot and garlic and saute until fragment (about 30 seconds). Push to the side of the pan and add kale. Cook COVERED, stirring occasionally, until reduced in volume by half (about 3-4 minutes). Transfer to a bowl and add remaining 1/2 tbsp of oil to the pan and heat to medium-high. Add mushrooms and cook until they have released their water and begin to brown. Add kale back to the pan and stir in salt, pepper, and thyme. In a medium bowl, whisk together the eggs, sour cream, and heavy cream. Add kale and mushroom mixture to a butter greased pie pan, add cheese, and pour egg mixture on top. Reduce oven temp to 350 degrees and bake for 32 minutes or until knife inserted in the middle comes out clean. Let cool for 5 minutes before serving.

Serving Size: 4 Servings

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