Crustless Quiche With Greens, Herbs, and Goat Cheese

"Easy and nutritious, this quiche is packed with protein, calcium, and iron. You can use any type of greens you like: swiss chard, kale, collards, mustard greens, spinach, etc. I like a mix of spinach and kale, two superfoods. Serve alone for a light dinner or for breakfast, or with a salad or raw veggies for lunch at work."
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Ready In:




  • Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
  • Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
  • Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
  • Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

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  1. This is such an easy way to make quiche! the breadcrumbs form a very light "crust" on the bottom, which I liked a lot better than a traditional quiche crust. Plus, not having to make a traditional crust saved a whole lot of time and effort. I can see using this basic concept with many different ingredient combinations.
  2. I loved this! It went together easily, smelled great while it was baking, and tasted wonderful. I'm honored to be the first one to rate it!


I went vegetarian in 2008, and in my transition, I developed a love of cooking. I enjoy trying new recipes out--it's so rewarding when you succeed and the result is mouthwatering! I'm also looking to incorporate a higher percentage of vegan meals into my diet.
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