Breakfast

Crustless Kale and Mushroom Quiche is for Breakfast.

Crustless Kale and Mushroom Quiche takes 25 minutes to prepare.

Crustless Kale and Mushroom Quiche takes 35 minutes to cook.

Crustless Kale and Mushroom Quiche makes 4 servings.

The ingredients for Crustless Kale and Mushroom Quiche are:

Refined Coconut Oil, 1 tbsp
Kale, 3 cup, chopped
Portabella Mushrooms, 5 ounces
Salt, 1/2 tsp
Pepper, black, 1/4 tbsp
Thyme, ground, 1/4 tbsp
Egg, fresh, 5 large
Sour Cream, 1/2 cup
Chihuahua Queso (Mexican Cheese), 1 cup, shredded
Shallot, 4 tbsp
Garlic, 4 clove
Heavy Whipping Cream, 1/4 cup
Unsalted butter to greasing pie pan

Here is how you make Crustless Kale and Mushroom Quiche:

Pre-heat oven to 400 degrees. Heat 1/2 tbsp of oil in a large pan over medium to low heat. Add shallot and garlic and saute until fragment (about 30 seconds). Push to the side of the pan and add kale. Cook COVERED, stirring occasionally, until reduced in volume by half (about 3-4 minutes). Transfer to a bowl and add remaining 1/2 tbsp of oil to the pan and heat to medium-high. Add mushrooms and cook until they have released their water and begin to brown. Add kale back to the pan and stir in salt, pepper, and thyme. In a medium bowl, whisk together the eggs, sour cream, and heavy cream. Add kale and mushroom mixture to a butter greased pie pan, add cheese, and pour egg mixture on top. Reduce oven temp to 350 degrees and bake for 32 minutes or until knife inserted in the middle comes out clean. Let cool for 5 minutes before serving.Serving Size:?4 Servings

The nutritional information for Crustless Kale and Mushroom Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 380.8

• Total Fat: 28.8 g
• Cholesterol: 288.8 mg
• Sodium: 626.2 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.7 g
• Protein: 19.2 g

The dietary needs meet for Crustless Kale and Mushroom Quiche is Gluten Free