Broccolini 'n' Kale Crustless Quiche

Recipe

Breakfast
Broccolini 'n' Kale Crustless Quiche

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User Rating

4.57 out of 5 stars
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7 ratings

Recipe Data

6
Servings
25min
Prep
1hr30min
Total

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Description

A delicious quiche without the carb-filled crust! Add baby kale, broccoli, grape tomatoes, and more for a nutrition-packed quiche perfect for any breakfast. 

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 tbsp. Hy-Vee canola oil
½ c. shallots, finely chopped
2 ½ c. shredded Gruyère or Hy-Vee finely shredded Swiss cheese (10-oz.), or Hy-Vee finely shredded Swiss cheese (10-oz.)
8 Hy-Vee large eggs, beaten
1 ¼ c. Hy-Vee half-and-half
¾ c. Hy-Vee sour cream
1 ½ tsp. fresh thyme, chopped
½ tsp. ground white pepper
¼ tsp. Hy-Vee salt
¼ tsp. Hy-Vee stone-ground mustard
1 ¼ c. loosely packed baby kale leaves, loosely packed, divided
1 ¼ c. broccolini florets, divded
½ c. red grape tomatoes, halved

Things To Grab

  • 10-inch cast iron skillet
  • Medium bowl
  • Large bowl

Directions

  1. Preheat oven to 325 degrees. Heat oil in a 10-inch cast-iron skillet. Add shallots; cook over medium heat for 2 to 3 minutes or until softened. Remove from heat; cool slightly. 

  2. Toss together cheese and flour in a medium bowl; set aside. Whisk together eggs, half-and-half, sour cream, thyme, white pepper, salt, and mustard in a large bowl until smooth. Stir in 1 cup kale and cooked shallots. Add cheese mixture and stir until combined. 

  3. Place half of the broccolini in same skillet; pour egg mixture on top. Top with remaining broccolini, remaining kale and tomatoes. 

  4. Bake for 60 to 65 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. 

Nutrition facts

Servings

440 Calories per serving

Amounts Per Serving

  • Total Fat: 34g
  • Cholesterol: 355mg
  • Sodium: 580mg
  • Total Carbohydrates: 8g
  • Protein: 26g

Daily Values

0%
Iron 10%
0%
Calcium 45%
0%
Vitamin D 10%
0%
Potassium 8%