Easter brunch is often filled with indulgent options, but it’s also a great opportunity to include something nourishing and satisfying. This veggie-packed egg dish offers a solid source of protein, fibre, and healthy fats—helping to keep energy steady and hunger in check throughout the day.

It’s simple to prepare, easy to reheat, and makes a great addition to any brunch spread.

Try this Kale and Feta Crustless Quiche recipe!

Ingredients

Directions

  1. Preheat the oven to 350°F and spray a 9-inch pie pan with cooking spray.
  2. Add oil to a large skillet and turn heat to medium-high. Add onion, garlic, mushrooms, kale, dried Italian seasoning, sea salt and pepper. Cook mixture, stirring occasionally and adding a tablespoon or two of water if the pan gets too dry, until onions are translucent and kale and mushrooms have wilted.
  3. In a small bowl, whisk together eggs, egg whites, almond milk and nutmeg. Season with an additional pinch of sea salt and pepper.
  4. Spread onion, mushroom and kale mixture on the bottom of the prepared dish. Sprinkle on the feta cheese. Pour egg mixture over top and push under any ingredients not covered by the egg mixture to prevent burning.
  5. Bake uncovered until set and golden brown around edges, about 35-40 minutes. Use a knife to test that the quiche is fully cooked in the middle and not still liquidy. Let quiche rest at room temperature for about 10 minutes, then cut into four slices, top with fresh parsley and serve.

Notes

  • Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Wrap slices individually or cover the whole quiche before freezing. Reheat in the oven at 350°F or microwave for a quick warm-up.
  • Dairy-free: To make the quiche dairy-free use a vegan cheese or skip the cheese all together. I also have a dairy-free quiche recipe that’s delicious

Recipe from Eating Bird Food.

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