Mini Crustless Kale and Broccoli Quiches

Individual portions of kale quiche are simply cooked in a muffin pan
Crustless Quiche

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A perfect balance of healthy and unhealthy, these crustless quiches are the perfect party appetizer.

This recipe is courtesy of Good Life Eats.

12
Servings
134
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 eggs
  • 3/4 Cups half and half
  • 3/4 Cups sharp white Cheddar cheese, grated
  • 3/4 Cups parmesan, grated
  • 1 Cup broccoli florets, finely chopped
  • 1 Cup kale, removed from stalks and finely chopped
  • 1/2 Cup pancetta, diced
  • 1 Tablespoon green onion, diced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 Teaspoon red pepper flakes (optional)
  • Pinch of nutmeg

Directions

Preheat oven to 350 degrees F. Spray a muffin pan with non-stick spray.

In a medium bowl, combine eggs and half and half, whisking until fully combined. Add in the remaining ingredients and stir together.

Divide the mixture between the muffin pan holes.

Bake for 25-30 minutes until the eggs are set and beginning to turn golden brown. Remove from the oven and allow to cool slightly before removing from the pan. 

Nutritional Facts

Total Fat
8g
11%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
29mg
10%
Carbohydrate, by difference
7g
5%
Protein
9g
20%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
207mg
21%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Magnesium, Mg
12mg
4%
Phosphorus, P
149mg
21%
Selenium, Se
8µg
15%
Sodium, Na
389mg
26%
Water
48g
2%
Zinc, Zn
1mg
13%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.