Summer Solstice Crustless Quiche

Serves 4


  • 1 tbsp extra-virgin olive oil
  • 1 red onion
  • 3 garlic cloves, minced
  • 5 cups kale, chopped
  • 1/4 tsp. sea salt
  • Black pepper to taste
  • 1 cup tomatoes, small diced
  • 1/2 shredded carrots
  • 5 organic free-range eggs
  • 3/4 cup almond milk
  • 1/4 cup chopped parsley or cilantro

Heat oven to 350C. Grease a 9” pie dish with 1 tsp oil. Heat 1 tbsp oil in a large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes. Stir in kale, salt, and a few grinds of fresh cracked pepper. Cook, stirring occasionally for 5 minutes. Remove skillet from heat. Separately, mix almond milk and eggs together. Stir kale mixture and parsley or cilantro into the egg and then pour into the greased pie dish. Bake approximately 50 minutes or until cooked throughout.

Recipe adapted from:



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