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!


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


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