Veggie Crustless Quiche (Shockingly Good!)

slice of veggie crustless quiche served on a dark plate with raspberries.

Veggie Crustless Quiche (Shockingly Good!)

Course: Breakfast, Main Course

Cuisine: American

Keyword: Gluten-Free Crustless Quiche

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: slices

Calories: 147kcal

Author: Megan Gilmore

This veggie crustless quiche tastes like it came from a restaurant, only this version is easier, because you don't need to make a crust. That means it's naturally gluten-free and low-effort. Made with spaghetti squash, kale, and onion, it tastes MUCH more decadent than it actually is!

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Ingredients

1 tablespoon olive oil
1 yellow onion , chopped
1 cup kale , chopped and stems removed
4 large eggs , beaten
1 teaspoon sea salt
¼ teaspoon ground black pepper
2 cups cooked spaghetti squash (about 1/2 of a 3.5 lb squash)
3 ounces Gruyere cheese , shredded

Instructions

Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
Add a drizzle of olive oil to a skillet over medium-high heat and sauté the onion until tender, about 8 minutes. Add in the chopped kale, and sauté until bright green and tender, about 3 to 5 more minutes.
Crack the eggs into a large mixing bowl and season with the salt and black pepper. Whisk well with a fork, then stir in the spaghetti squash and half of the shredded cheese. (My squash is usually cold from the fridge because I bake it ahead of time; if yours is freshly baked let it cool first.)
Transfer the cooked onion and kale to the bowl. Stir well then pour the mixture into the greased pie dish. Top with the remaining shredded cheese, then bake at 350ºF until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)
Allow to cool for 15 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.

Notes

Nutrition information is for 1 of 6 slices. This is automatically calculated using an online nutrition database, so it's just an estimate not a guarantee. Use your ingredients at home for a more accurate estimate.

How to Cook Spaghetti Squash: I have two methods listed on my website for you, with step-by-step photos. Cook spaghetti squash in the oven, or try Instant Pot spaghetti squash for a totally hands-off method that's faster.

Use Leftover Spaghetti Squash: Since this recipe only uses half of a spaghetti squash, use the other half in spaghetti squash soup or spaghetti squash stir fry.

Nutrition