What brunch is complete without quiche? The recipe lightens up the great classic without sacrificing any of the flavor. Plus, no crust means it's gluten-free and you get more of the good part: the eggs and veggies!

12 Ingredients

  • Cooking spray
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cups mushrooms, sliced
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 red pepper, diced
  • 2 cups shredded kale leaves
  • 4 eggs
  • 1 cup fat-free half and half
  • 1/2 teaspoon nutmeg


<ol> <li>Preheat oven to 375 degrees. Grease a 9-inch pie dish with cooking spray and set&nbsp;aside.</li> <li>Heat oil in a large sauté pan over medium heat. Add onions and cook until slightly translucent&nbsp;but not browning, about 2 to&nbsp;3 minutes.</li> <li>Stir in mushrooms, season with salt and pepper, and cook until liquid has fully evaporated, 8 to&nbsp;10 minutes, stirring occasionally.</li> <li>Add garlic and red pepper, and cook for 3 more minutes. Stir in kale, and continue to&nbsp;cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set&nbsp;aside.</li> <li>In a medium bowl, whisk eggs until light and fluffy. Whisk in half and half, nutmeg, and salt&nbsp;and pepper to taste.</li> <li>Add cooked vegetables to prepared pie dish. Top with egg mixture.</li> <li>Bake 30 to&nbsp;35 minutes, until edges are lightly golden and center remains slightly&nbsp;jiggly.&nbsp;Serve warm or at room temperature.</li></ol>

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