I have yet another quiche recipe to share today! It's been a while since I've posted a crustless quiche recipe and I have so many favorites. I love the Roasted Tomato and Feta Crustless Quiche, the Asparagus and Prosciutto Crustless Quiche, the Spinach, Tomato and Brie Crustless Quiche and of course, the Spinach and Bacon Crustless Quiche.
Now I have another to add to my rotation and I have decided I won't pick a favorite. I'll enjoy them all! In my opinion, you can never have too many crustless quiche recipes. No crust equals fewer carbs and I'm not sure what could make me happier! With a crustless quiche, I love that you can taste all of the fresh ingredients and not have the wonderful flavors overshadowed by a crust.
In my opinion, crusts have their place in pies and are not necessarily needed in a quiche.
This Roasted Sweet Corn and Kale Crustless Quiche is so easy to prepare and to make it even easier, I used frozen kale and frozen corn that I thawed first. The only place I've seen frozen kale so far is at Trader Joe's although I'm always on the lookout for it in other stores.
I sautéed the onions, kale and corn together in butter and blended them into the eggs and milk. For the finishing touch, I added creamy gruyere cheese which was a perfect addition to compliment the other flavors. The mouthwatering aroma coming from the oven made it hard to wait the hour to cook but was so worth the wait in the end. Creamy, savory and satisfying, I know you'll love this recipe as much as I do.
Roasted Sweet Corn and Kale Crustless Quiche
- 1 tablespoon butter
- 1/2 yellow onion chopped
- 6 eggs lightly scrambled
- 3/4 cup heavy cream
- 2 cups kale (if using frozen, thaw first; if using fresh, trim ends)
- 1 cup sweet corn
- 1/2 pound Gruyere cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat oven to 350 degrees F.
- Butter a 10-inch tart pan or 9-inch deep pie plate.
- Melt the butter in a large skillet set to medium high heat. Saute the onions, stirring occasionally until tender, about 4 minutes. Add the kale to the pan and saute for about 5 minutes until wilted. Add the thawed corn, salt and pepper and stir 2 additional minutes. Remove from the heat and set aside.
- In a large bowl, combine eggs, cream, the onion, kale and corn mixture and the cheese and stir well.
- Pour mixture into prepared pan.
- Bake 1 hour or until knife inserted in center comes out clean.
- Cool 5 minutes before cutting into wedges.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.