Crustless Kale & Prosciutto Quiche

I made this so I would have a breakfast for the next few days and save myself a bit of precious time in the morning.    It is super easy to make and reheats really well.  I made half without cheese and half with.  The half without the cheese was actually better.  Just kidding.  Of course the half with the cheese was better, please.  Option to serve this with a sauce of your choice, I have been addicted to my Roasted Red Pepper Harissa lately so that’s what I had.  Would be great with pesto as well.

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Crustless Kale & Prosciutto Quiche

Print Recipe

Servings	Prep Time
4 people	15 minutes

Cook Time

25 minutes

Servings Prep Time 4 people 15 minutes

Cook Time 25 minutes

Crustless Kale & Prosciutto Quiche Print Recipe Servings Prep Time 4 people 15 minutes Cook Time 25 minutes Servings Prep Time 4 people 15 minutes Cook Time 25 minutes

Ingredients

• 8 large eggs beaten
• 2 tbsp almond milk (unsweetened),
• 100 grams prosciuitto, cut in small pieces
• 3 cups kale, washed, dried and chopped
• 1/4 cup oil packed sun-dried tomatoes
• 1/2 cup cherry tomatoes, cut in halves or smaller
• 2 tbsp fresh basil chopped
• 1/2 tsp dried oregano
• 1 tsp granulated onion
• 1 large clove garlic minced
• 1.5 tbsp coconut oil
• salt and pepper, to taste
• feta cheese, *optional

Servings: people

Instructions

1. In a large mixing bowl, whisk eggs and almond milk until frothy. Season with oregano and salt and pepper and set aside.
2. Preheat oven to 400f degrees.
3. Wash kale and pat dry with a paper towel. Rip from stem and tear in small pieces.
4. In a large non-stick pan, heat up 1 tbsp of coconut oil until melted. Add granulated onion add toss the chopped kale in. Stir around and coat with the coconut oil. Cook for a couple minutes until it starts to shrink and add the prosciutto pieces. Remove from pan when kale is all shrivelled up and prosciutto slightly brown and crispy.
5. In the meantime, cut up your cherry tomatoes and chop fresh basil and add to egg mixture.
6. Once the prosciutto and kale mixture has cooled down, incorporate to egg mixture.
7. With the remaining 1/2 tbsp of coconut oil, grease up a glass pie dish.
8. Pour quiche mix into greased pie dish. *If adding feta, sprinkle crumbles on top of the quiche.
9. Bake for about 25 minutes depending on your oven. Good way to check is if you stick a toothpick in the middle it should come out dry.

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