Kale, tomato and leek crustless quiche

    1 hour 10 min

    A simple crustless, vegetarian quiche with leeks, kale, cherry tomatoes and cheese is seasoned with fresh rosemary.

    4 people made this

    Serves: 8 

    • 65g chopped kale
    • 1 small leek, white and light green parts only, sliced
    • 115g halved cherry tomatoes
    • 4 eggs
    • 240ml milk
    • 100g grated four cheese blend
    • 1 sprig fresh rosemary, finely chopped
    • 1 pinch sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon grated Parmesan cheese

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / as 5. Grease an 20cm pie dish.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add kale, cover, and steam until tender, about 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and halved cherry tomatoes.
    3. Beat eggs in a bowl; stir in milk and grated cheese blend, followed by rosemary, sea salt and black pepper.
    4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
    5. Bake quiche in preheated oven until the centre has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!

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    Reviews in English (37)


    I've made this recipe several times and it is always a hit. The recipe, as stated is perfect, but I've used whatever cheese and vegetables I have on hand. If I'm using cheddar I often add Sriracha instead of the rosemary. It is also great with a little bacon or ham added. It is my "go to" for breakfast. It is also delicious heated up the next day.  -  02 Feb 2014  (Review from Allrecipes US | Canada)


    We didn't have a leek so we used some red onion instead. This is a wonderfully tasty recipe. Tried it out on guests and the loved it as well. It was gone in one sitting with just the four of us (and I doubled the recipe!).  -  19 Jul 2013  (Review from Allrecipes US | Canada)


    Made this for a light, late dinner last night and it was perfect. I baked it in a pie crust and it was very tasty. The rosemary made it smell yummy and the tomatoes gave it a nice punch of flavor. My husband really liked it (he put Tobasco sauce on it - loves the stuff). It's a good idea to let it sit for a few minutes before cutting into it so everything can set and not be too messy when you cut into it. I will definitely make this again.  -  21 Aug 2014  (Review from Allrecipes US | Canada)

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