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!
Preheat your oven to 350 degrees Fahrenheit and grease a pie pan, 9" x 9" baking dish, or stoneware pie dish (what I used).
Heat fat of choice in a cast iron skillet.
Add the onions to the skillet and saute until softened, about 3 minutes.
Then add the diced peppers and garlic and cook another 3 to 4 minutes, stirring occasionally.
Last add the kale to the skillet and stir until wilted but still bright green.
Add all sauteed veggies to your greased baking dish and spread evenly to cover the bottom of the dish.
If using, sprinkle the cheese over the top of the sauteed veggies.
Whisk together eggs, cream, salt, and seasonings and pour over the cheese and veggies.
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.
Remove from the oven, slice, and serve immediately. This also refrigerates well and reheats for leftovers!