I am a huge fan of kale and artichokes so I decided to add them to a quiche. While there is no crust in this quiche the filling is absolutely amazing. Kale is the most nutrient-dense food with the least number of calories. It’s a powerful anti-oxidant, high in vitamin A and C, beta carotene. It also lowers cholesterol and has cancer-fighting properties. You can read more about the health benefits of kale here.
Ingredients and substitutes
Kale – I love kale, but you could replace any green leafy veggies like spinach and Swiss chard. A little tip – cut the kale a bit small or it’s difficult to cut the quiche into pretty slices. Artichoke – Provides a little bite in the quiche – you can omit or add mushrooms instead. Ricotta – This is often my go to when I want to replace cream in a recipe – it adds body to the liquid so the quiche can hold itself. Nutmeg – I love adding nutmeg to my quiches – just a little bit of flavor and people keep asking – what is that flavor you added? Trust me!
Crustless kale quiche
Spray a 9-inch pie pan or quiche pan with cooking spray and sprinkle with breadcrumbs. Twirl the pan so the breadcrumbs are evenly distributed. Shake off any excess. Pro tip – similar to dusting a cake pan with flour, the breadcrumbs will prevent the quiche from sticking to the pan.
Artichoke kale filling
Prepare Kale – Wash the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water. Repeat the process one or two more times until you have no grit and the water is clean. Chopped the Kale small. Chop artichokes into thin slices – set aside In a skillet over medium heat saute onion and garlic in oil. Add the artichoke – saute a minute. Then add the kale – saute for 3 to 4 minutes until cooked. Season with salt and pepper to taste. Set aside to cool slightly.Pro tip – it is important to ensure all the liquid is evaporated otherwise the quiche won’t set.
Cheese mixture
In a mixing bowl combine the ricotta and milk until smooth. Add the flour, followed by the eggs. Season with salt and pepper.Pro tip – use a whisk and break the eggs apart making sure everything is well incorporated.
Assemble
Preheat the oven at 350°F / 177°C / Gas Mark 4. Spread the cooked kale filling in the bottom of the pie pan (coated with breadcrumbs) Top with grated cheddar cheese. Pour the ricotta cheese mixture evenly over the greens. Use a fork to help the mixture sink into the greens. Sprinkle the breadcrumbs. Grate with fresh nutmeg Pro tip – alternatively, you can add the egg mixture to the Swiss chard mixture then pour it all into the pie pan. Bake in a preheated oven for about 30 minutes. The top should look set – the middle with a slight jiggle which sets as it cools. Let the quiche rest for at least 20 minutes before you cut. This will help cool and you will have pretty slices.
How to choose, clean, and store kale
Choose small tender leaves that are less bitter and less tough so they cook faster and taste better. Kale can be washed before or after you chop the leaves. I personally prefer to wash first. But, washing after cutting the leave can take more of the bitterness off. To wash the kale Put the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water. Repeat the process one or two more times until you have no grit and the water is clean. To separate the leaves Hold the stem with one hand, then tear the leaf in the opposite direction. Or simply fold the leaf and cut the leaf with a knife. Roughly chop the leaves before cooking. Store the kale You can prepare the kale ahead of time and store it in the fridge for up to a week. Wash, drain, and chop the kale. Drain well in a colander, preferably a salad spinner, or pat dry with a paper towel. Then wrap it in a damp paper hand towel and store it in the fridge.
Sauteed asparagus or sesame green beans Crispy baked parmesan roasted potatoes. Garlic dinner rolls or Focaccia Kidney beans patties, Spinach potato patties
Frequently asked questions
Creative ways to serve crustless quiche
Mini Quiche Cups: Instead of baking one large quiche, pour the Swiss chard quiche mixture into individual muffin cups or ramekins. This not only makes for an elegant presentation but also allows for portion control and easy serving. Swiss Chard Quiche Tart: Press the quiche mixture into a tart or pie dish with pie crust, spreading it evenly to create a flat surface. Once baked, you can slice it into wedges and serve it as a tart. Garnish with fresh herbs or a sprinkle of grated cheese for added visual appeal. Quiche Stuffed Peppers: Cut the tops off bell peppers and remove the seeds and membranes. Fill the hollowed-out peppers with the Swiss chard quiche mixture and bake until the peppers are tender and the filling is set. This unique presentation adds color and a touch of sweetness to your dish. Quiche Roll-Ups: Spread the Swiss chard quiche mixture onto a sheet of puff pastry or a tortilla. Roll it up tightly and slice it into pinwheels or slices. Serve the quiche roll-ups as appetizers or a finger food option for gatherings. Quiche Stacks: Layer individual servings of the crustless quiche with other ingredients to create colorful and flavorful stacks. For example, alternate slices of roasted vegetables, such as zucchini or tomatoes, with layers of the quiche mixture. Drizzle with a balsamic reduction or garnish with fresh herbs for an eye-catching dish. Quiche Bruschetta: Toast slices of crusty bread or baguette and spread a layer of the Swiss chard quiche mixture on top. Add toppings like roasted cherry tomatoes, caramelized onions, or crumbled bacon. Cut into bite-sized pieces and serve as an appetizer or party snack. Quiche Stuffed Mushrooms: Remove the stems from large mushrooms, such as portobello or cremini. Fill the mushroom caps with the Swiss chard quiche mixture and bake until the mushrooms are tender and the filling is set. This creates a savory and bite-sized quiche appetizer. Quiche Salad: Cut the crustless Swiss chard quiche into bite-sized pieces and use them as a topping for a fresh salad. Combine mixed greens, cherry tomatoes, cucumber slices, and other desired salad ingredients. Arrange the quiche pieces on top and drizzle with a vinaigrette or dressing you choose.
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