This Crust-less Kale and Cheddar Quiche is so quick and easy to whip up for a keto breakfast or dinner. With a dairy-free option, this quiche can be Whole30 and paleo-friendly, too. Makes great leftovers!

I freaking love quiche!

It’s one of those one-dish meals I can whip up quickly, using any veggies I have on hand. Plus, I always have eggs and almost always have cheese, so I rarely am without any ingredients to make a quick and nourishing quiche — for breakfast, lunch, or dinner!

One way I make quiche even faster and easier?

No crust!

Why Crust-less Quiche?

I suppose a crust-less quiche is technically a frittata? I’m not exactly sure of the difference, to be honest…

All I know is that I never make crusts for quiches because it’s too much work! I’m all about uncomplicated real food. And while pie crust certainly isn’t the most complicated thing, it adds more ingredients, more steps, and ultimately, more time.

Since quiche is such an easy go-to meal for us, I can literally have one in the oven in about 15 minutes. My time would double or even triple if I was making a crust!

And, I just don’t think the crust is necessary… I mean, the pastured eggs, sauteed veggies, and cheddar cheese are definitely the star of the show in this Keto Kale and Cheddar Quiche! (You’ll also love my Crust-less Pepperoni Pizza Quiche!)

If you absolutely must have a crust for your quiche, by all means, go for it. Use your favorite savory pastry crust recipe or even a gluten-free or grain-free recipe. Whatever you like will work!

This Crust-less Kale and Cheddar Quiche is also really versatile!

Ingredient Modifications & Substitutions + Whole30 & Paleo Options

I call for onions, sweet peppers, garlic, and kale — but you can use whatever veggies you have on hand.

Obviously, if you don’t have kale, then this isn’t a Kale and Cheddar Quiche. LOL

Feel free to use any type of bell peppers or even some jalapenos if you like it spicy. Sub spinach or chard or beet greens for the kale, if that’s what you have.

My recipe calls for heavy cream and cheddar cheese, yet can be dairy-free in a jiffy if that’s what you need.

Omit the heavy cream and use full-fat coconut milk or macadamia nut milk instead. Then, leave out the cheese entirely. Believe me, it’s still a yummy quiche!

When you omit the dairy, you also make this keto quiche becomes Whole30 and paleo-friendly!

How To Make This Easy Keto Crust-less Kale and Cheddar Quiche

Start by preheating your oven to 350 and greasing a baking dish. I went with a round, stoneware pie dish because it’s naturally non-stick and gives the quiche a more rustic, homemade look, in my opinion.

Even a square 8″x8″ or 9″x9″ baking dish will work!

Heat some fat (I used home-rendered lard) and saute those veggies.

If you’re a multi-tasker, go ahead and whisk up your eggs, cream, and seasonings so that’s ready to go as soon as the veggies are softened.

Once the onions and peppers are soft, add in the kale and let it cook until slightly wilted and bright green. Then, add the veggies to your greased pie dish.

If using cheese, go ahead and sprinkle it on top of the veggies. Then, pour your egg mixture over the whole thing.

If the egg mixture doesn’t totally cover the veggies/cheese, that’s ok. It puffs up in the oven, getting browned and cheesy on top. Delicious!

Bake until it puffs up and is golden brown. When you remove it from the oven, it will fall slightly, but that’s ok.

Cut into your crust-less quiche right away and serve! It also stores well in the fridge for a few days and reheats nicely as leftovers! I’ve even sent room temperature quiche in my kids’ school lunches!

Here’s the full recipe…

4.41 from 10 votes

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Keto Crust-less Kale & Cheddar Quiche (with a Whole30 & paleo option!)

This Crust-less Kale and Cheddar Quiche is so quick and easy to whip up for a keto breakfast or dinner. With a dairy-free option, this quiche can be Whole30 and paleo-friendly, too. Makes great leftovers!

CourseBreakfast, Main Dishes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 servings

Author Rebecca Hansen

Ingredients

• 3tablespoonsfat of choicelike lard, tallow, or ghee
• 3/4cuponion, diced
• 1/2 cup sweet peppers, diced
• 3clovesgarlic, minced
• 2cupsfresh kaletorn from stem into small pieces
• 2cupscheddar cheese, gratedomit for dairy-free
• 10eggs
• 1/4cupheavy creamor full fat coconut milk or macadamia nut milk for dairy-free
• 1teaspoonsalt
• 1/2teaspoongarlic powder
• 1/2teaspoonblack pepper

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and grease a pie pan, 9" x 9" baking dish, or stoneware pie dish (what I used).

2. Heat fat of choice in a cast iron skillet.

3. Add the onions to the skillet and saute until softened, about 3 minutes.

4. Then add the diced peppers and garlic and cook another 3 to 4 minutes, stirring occasionally.

5. Last add the kale to the skillet and stir until wilted but still bright green.

6. Add all sauteed veggies to your greased baking dish and spread evenly to cover the bottom of the dish.

7. If using, sprinkle the cheese over the top of the sauteed veggies.

8. Whisk together eggs, cream, salt, and seasonings and pour over the cheese and veggies.

9. Place in the preheated oven and bake 35 to 40 minutes or until a knife inserted comes out clean. Quiche will be puffed up and beginning to brown on top.

10. Remove from the oven, slice, and serve immediately. This also refrigerates well and reheats for leftovers!

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More Easy Keto Recipes You’ll Love…

• Keto Chocolate Coconut Donuts
• 2-Minute Everything Seasoning Cream Cheese Dip
• Pepperoni Pizza Crust-less Quiche
• Matcha-Moringa White Hot Cocoa
• Keto Cranberry Curd Tart
• 40+ MCT Oil Recipes That Aren’t Bulletproof Coffee

What’s your favorite quiche? Do you make the crust or no?