This recipe crustless Cauliflower Kale Quiche is a healthified version of the French classic.
We had a lazy afternoon here at Our Gabled Home. When I slipped into my pj’s, it actually felt extra lazy. I was just trying to go with the flow. Making the most of the fact that due to the wildfires here in California, we can’t spend much time outdoors.
Here at our gabled home, we love cheese. In the cooler part of the year, we often make cheese fondue. Another favorite is quiche. I have always loved Quiche Lorraine which is the French original. It is made with eggs, (sour) cream, cheese, some sort of bacon or ham, and chives. It is delicious! But it can also be heavy.
Enter everyone’s new favorite vegetable: cauliflower. It makes the quiche fluffier and lighter. If you go by my recipe, you can barely notice or taste the cauliflower. And since I had some kale in my kitchen, I added that, too. That is how I cook 🤣. And that is how this crustless cauliflower kale quiche recipe was born.
The great thing about this recipe is that you can add whatever you want. You can also adjust the ingredients and their ratios.
First, I cut up some cauliflower florets and steamed them in my steamer basket until very soft.
Then I mashed the cauliflower with a fork. You can leave little chunks or make it more smooth, depending on how you like it. I mashed it up pretty well.
I added eggs, grated cheese, and a good helping of sour cream. Feel free to adjust any of those amounts!
A teaspoon of mustard gives it a nice kick that you won’t notice in the final dish. Dijon mustard is great. A friend gave me a jar of German medium hot mustard so I used that. Grated nutmeg makes the eggs and cheese stand out. At this point, I might add salt and pepper but I felt that the cheese is salty enough.
Next, I sautéed the kale. I always like to add some green to my quiche. It’s a nice balance to the yellow color. Sometimes, I use leeks or chives. This dish is so simple because I sauté the kale in the same cast iron skillet in which I baked the quiche.
I just poured the egg mixture over the kale and baked it at 375˚F for about 45 mins. Be sure to let it cool off slightly – trust me it will taste better, too!
This recipe will serve 3 – 4 people but you can always increase or decrease all or some of the ingredients. Don’t worry about having too much, it is so delicious, there will hardly be any leftovers! The quiche also keeps well in the refrigerator for a few days.
- ½ head medium cauliflower
- 6 eggs
- 1 ½ cup grated cheese such as Gruyere or Emmentaler
- 8 – 10 oz cultured sour cream
- 1 tsp Dijon mustard
- ⅛ tsp ground nutmeg
- salt & pepper
- 2 -3 TBSP avocado or olive oil
- 1-2 handfuls Russian kale
- 1. Cut cauliflower into smaller pieces and steam in steamer basket until very soft (about 20 mins). You could also boil the cauliflower in water.2. Preheat oven to 375˚F.3. Mash cauliflower well with a fork. 4. Add the eggs, grated cheese and sour cream5. Add mustard, nutmeg and season with salt and pepper. Set aside.6. Add oil to cast iron skillet and preheat over medium heat. Add the kale and sauté for about 5 mins, stirring often. 7. Pour egg-cheese mixture over the kale.8. Bake for about 45 mins or until golden on top. 9. Let quiche sit for about 10 mins. to sligthly cool off.
I’d love to hear in the comments below how you liked it! Or if you have made some other variation of it!