A homemade quiche crust made of kale? Yes, really — and it’s amazing! This easy recipe for broccoli, egg and kale quiche is made with mozzarella cheese. Kale replaces the the classic quiche crust for a crunchy twist! Ready in less than 1 hour.
Crustless Broccoli Quiche
Looking for a delicious, veggie-packed broccoli and cheese quiche that’s crustless? This Cheesy Broccoli Quiche with Kale Crust is the perfect blend of creamy, cheesy goodness and fresh, vibrant greens. It skips the pie crust and instead uses a layer of crispy kale, making it extra flavorful and fun to eat.
The kale crust is a game-changer—crispy, savory, and so simple to prepare. It’s a great way to use fresh kale from your garden, and the whole dish comes together easily with just a few ingredients. Whether you’re serving it for brunch, breakfast, or dinner, this no-crust quiche is always a hit.
Love this flavor combo? You might also enjoy my Cheesy Broccoli Quinoa Casserole —it’s packed with broccoli, cheddar cheese, and fluffy quinoa, baked until golden and bubbling.
Whether you’re searching for a broccoli and cheese quiche, a crustless quiche recipe, or a fresh way to cook with kale and broccoli, this dish delivers cozy comfort in every bite. Want more broccoli recipes? Check out my broccoli recipe collection .
Allow the quiche to sit for at least 10 minutes when it comes out of this oven. This will better set the quiche, leaving you with clean slices.
How to Make Broccoli Cheese Quiche
Add kale to the bottom of a baking dish. You can use a 9×9 baking dish , or a circular pie dish .
Melt butter in a large skillet, then add garlic and chopped broccoli florets. Add cooked broccoli mixture on top of the kale.
Sprinkle mozzarella cheese on top of the broccoli. If you only have shredded cheddar cheese in the fridge that works too!
Beat your eggs and add milk, salt, and pepper. After stirring, pour egg mixture on top of the cheese.
Bake, serve, and enjoy your delicious crustless broccoli cheddar quiche!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay good for 3-4 days.
You can also freeze leftovers. Freeze individual servings in freezer bags, where they will stay good for up to 3 months.
Hope you enjoy this easy quiche recipe with no crust soon!
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<img loading=“lazy” src=“https://brooklynfarmgirl.com/wp-content/uploads/2016/08/Crustless-Broccoli-and-Cheese-Quiche-1-1-392x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“This easy to make Crustless Broccoli and Cheese Quiche is a healthy breakfast or dinner! Low Carb meal because the “crust” is kale. - 11”>
Ingredients
- ▢ 6 large kale leaves stems removed, torn into pieces
- ▢ 2 tablespoons butter
- ▢ 1 teaspoon minced garlic
- ▢ 3 cups broccoli chopped into florets
- ▢ 1 1/2 cup shredded mozzarella cheese
- ▢ 4 eggs
- ▢ 1 cup milk
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add kale to the bottom of a baking dish. Make sure to completely cover the bottom and sides of the dish. You can use a 9×9 baking dish or a 10-inch round pie dish.
- In a medium-sized pan, melt butter over medium heat. Add garlic and broccoli, stirring occasionally, for 5 minutes or until broccoli is a bright green and garlic is browned.
- Add the broccoli mixture on top of the kale in baking dish. Sprinkle cheese on top of broccoli.
- In a small bowl beat the eggs. Add milk, salt and pepper and stir.
- Pour the egg mixture on top of the shredded cheese in baking dish.
- Bake for 40 minutes or until cheese is lightly browned and bubbly. Allow to cool and set for at least 10 minutes before serving.
No-Crust Broccoli and Kale Quiche
Ingredients
- 6 large kale leaves stems removed, torn into pieces
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 3 cups broccoli chopped into florets
- 1 1/2 cup shredded mozzarella cheese
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add kale to the bottom of a baking dish. Make sure to completely cover the bottom and sides of the dish. You can use a 9x9 baking dish or a 10-inch round pie dish.
- In a medium-sized pan, melt butter over medium heat. Add garlic and broccoli, stirring occasionally, for 5 minutes or until broccoli is a bright green and garlic is browned.
- Add the broccoli mixture on top of the kale in baking dish. Sprinkle cheese on top of broccoli.
- In a small bowl beat the eggs. Add milk, salt and pepper and stir.
- Pour the egg mixture on top of the shredded cheese in baking dish.
- Bake for 40 minutes or until cheese is lightly browned and bubbly. Allow to cool and set for at least 10 minutes before serving.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
