Quiche Leek, Kale & Mushroom

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 7.2 g
  • Cholesterol: 104.3 mg
  • Sodium: 515.6 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Quiche Leek, Kale & Mushroom calories by ingredient
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Crustless spinach, mushroom and red pepper quiche with light cheddar cheese. Crustless spinach, mushroom and red pepper quiche with light cheddar cheese.
Number of Servings: 8


    3/4 C diced ham
    2 C mushrooms (quartered)
    2 C kale
    3/4 C shredded low-fat cheddar cheese
    2 portions Laughing Cow Light Swiss, chopped
    1 3/4 C 1% milk
    1/4 C flour
    4 eggs, separated
    1 tsp dijon mustard
    1/2 tsp salt
    1/2 tsp cracked black pepper
    1/2 tsp dried tarragon or 2 tsp fresh
    1 tsp chervil (dried) or 1 tbsp fresh
    2 leeks, white part chopped finely


Preheat oven to 350 degrees & spray a 9" pie plate with non-stick spray.

Microwave the kale & squeeze out any excess liquid. Dry saute mushrooms until they've released their liquid and begun to brown. Add diced leek and continue to dry saute until softened. Remove from heat and allow to cool.

Beat egg yolks until doubled in volume and pale yellow in color. Add in flour, mustard, pepper and herbs and beat until smooth. Microwave milk on high for one minute, then stir through the egg mixture; then fold the cooled veggies and cheese through the mix.

In a separate bowl, beat the egg whites until frothy, add salt, and continue to beat until they form a thick white foam, but not quite to soft peaks. Fold through the egg yolk - veggie mixture. Trying to incorporate some of the air from the egg whites.

Add a little of the egg mixture to a 9" pie dish then place in the oven and bake 45 - 60 minutes.

Calories calculated for 8 servings.

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