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You’ll love this Crustless Quiche with Kale, Zucchini and Garlic, baked in a large skillet! There’s no bottom crust, but the top cooks up crusty, and the center puffs up light and creamy, with cream, eggs, veggies and a couple of great cheeses. This recipe makes a big portion so it’s perfect for a crowd or leftovers. It’s easy to assemble and super delicious, perfect for every eater and designed especially for Primal, Keto, Low Carb and GAPS eaters.
Skillet Crustless Quiche
The main differences between a crustless quiche and a frittata are that a crustless quiche is baked in the oven, not started on the stove top, and more importantly, that a crustless quiche is loaded with cream. We must give thanks to the French who knew the pleasure, and even the healthfulness, that comes from using well-sourced fat in abundance. The texture of a quiche is completely, well, creamy. It’s soft and indulgent, with a bit of a crusty top. While frittatas are good, especially when served with homemade salsa, quiches belong to a different echelon.
I bake ours in a big cast iron skillet, giving it a rustic charm, great oven to table functionality and a large serving capacity. The skillet quiche has even more appeal (than a small crustless quiche baked in a pie plate) by allowing us to make a huge rustic quiche, so beautiful for a buffet, yet providing an easy prep and clean-up for the cook. (Cast iron skillets are the best for a quick clean-up!)
Christmas at our house
The first time I made this large skillet quiche was for a Christmas at my parents’ house.
My mom is Jewish. All the Jewish people who’ve loved me have loved to feed me — large quantities! So even though blintzes have been our traditional Christmas breakfast my entire life, that year my mom also made SIX pounds of homemade sausage patties, FOUR pounds of lamb chops, sourdough bread and butter, toppings for the blintzes, a huge fruit platter and asked me to bring the large crustless quiche. We had fifteen people. Fifteen people and all that food! She is always worried we will not have enough!
I won’t mention the dinner feast. But suffice it to say: She is generous, anxious, and we all go home with LOTS of leftovers.
Today I’ll share that Crustless Quiche recipe with you! because it was really good and great for any holiday, gathering or just a house full of hungry eaters (like I always have these days). Plus it’s loaded with tons of veggies, which I love.
The grain-free blintz recipe mentioned above is now published in my cookbook!~ EAT BEAUTIFUL: Grain-free, Sugar-free and Loving It. It’s one of my favorite recipes; and I hope you get to make it as well.
One more note about this Crustless Quiche recipe and its yumminess: cream and cheese + slow-cooked garlic = MMM. 🙂
- 12 eggs pasture-raised preferred
- 3 large or 4 average-size zucchini grated
- 4 big kale leaves bottom stems cut off where the leaf starts, leaves broken in half
- 2 cups heavy cream grass-fed (use full-fat coconut milk if GAPS, or fully cultured sour cream for GAPS)
- 2 cups aged cheese grated- fontina, gruyere or white cheddar
- 1 cup parmesan grated or ground
- 2 tsp. sea salt + 1/2 tsp. sea salt separated
- 2 cloves garlic each one quartered
- fat of choice for greasing- coconut oil butter, ghee, duck fat, lard, tallow
Preheat the oven to 375 degrees.
Toss grated zucchini with the 2 tsp. sea salt and allow it to sit for 30 minutes, exuding its water.
Place the eggs, kale and garlic in a blender.
Blend for 15 seconds on low speed, or just until the kale is in small even pieces, with no large leaves remaining. Use the pulse button as needed.
Add the cream and remaining sea salt. Process briefly to mix, 5-10 seconds.
Drain the zucchini in a colander and rinse it well.
Squeeze out any excess liquid.
Place the zucchini and two varieties of cheese in a medium size bowl and toss to mix thoroughly.
Grease a large cast iron skillet or casserole dish.
Pour the grated zucchini and cheese into the dish and spread it out evenly.
Pour the kale egg custard over the zucchini.
Bake the crustless quiche for 40 minutes; then reduce the oven heat to 325 degrees.
Bake an additional 20 minutes.
The dish will be puffed and gorgeous but will deflate some before you serve.
Allow it to cool for 5-15 minutes before serving.
Serves 10 or more, especially if you have side dishes.
Looking for more allergy-friendly breakfasts for a large family? Try these:
- Turkey, Apples and Onions Hash
- Artichoke Feta Breakfast Casserole
- Delicata Squash, Apple, Pork and Bacon Casserole