Simple Kale Quiche With Cottage Cheese and Tortilla Crust
This kale quiche is incredibly easy to prepare. There’s minimal prep time because you don’t have to chop anything. Simply start by placing a 10-inch tortilla in a pie dish. Then, add the kale, herbs, cottage cheese, eggs, and seasoning to a blender. Blend everything until smooth, then pour the green mixture over the tortilla. Bake, and you’ll have a creamy, smooth quiche with a vibrant green color that’s sure to impress. It’s the perfect balance of flavor and texture in every bite.
This quiche works great for an easy breakfast, brunch, or lunch. It’s perfect for meal prep since it keeps well in the fridge. You can enjoy it warm or cold, making it ideal for taking with you in a chilled lunch box or on a field trip. It would also be a lovely addition to your Easter or spring celebration table. Enjoy it anytime you need a quick, nutritious meal!
Ingredients for the quiche
- Kale – is a nutritional powerhouse. It’s rich in vitamins A, C, and K, which support immunity and bone health. Kale is also full of antioxidants that help fight inflammation and protect your cells. Its high fiber content aids digestion and keeps you feeling full longer. Including more kale in your diet can boost your overall health and energy levels.
- Fresh Herbs – For this recipe I used dill, chives and garlic chives, because that is what I had in my garden. Most herbs have a similar content to leafy greens. They are rich in vitamins, antioxidants and fiber. Some of them may also have medicinal properties.
- Cottage cheese– Cottage cheese is packed with protein and calcium, which is great for bone health. Protein is essential for muscle repair and growth. It also helps keep you feeling satisfied and can support weight management.
- Eggs – Eggs are a complete protein source, meaning they contain all the essential amino acids your body needs. They are also rich in choline and B vitamins which are essential for the function of the brain and nervous system.
- Milk – I used whole milk for this recipe, but you can replace it with a milk alternative like almond, soy or coconut milk.
- Tortilla – I used 10-inch flour tortilla from Trader Joe’s. You can use your favorite brand tortilla. If you avoid gluten for any reason pick a gluten free tortilla.
Equipment
- A blender or a smoothie maker. I used my Blendtec, but you can use whatever you have.
- 9 inch pie dish – mine was from Pyrex.
- I also used a kale stripper tool, but you don’t have to buy one. You can use a knife to remove the thick stems or even your fingers.
- Oven mitts – to protect your hands from the high temperatures and the hot oven.
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Helpful Tips For preparing the Quiche
Use whatever greens and herbs you love. This recipe is very easy to modify depending on what you like. If you prefer spinach than kale use that. If you don’t have dill but you have so much parsley, feel free to add it ti the blender. You can improvise with the greens and herbs but keep the eggs, milk and cottage cheese the same.
Depending on the tortilla you use you can make this quiche gluten free or low carb.
Baking time might differ depending on the oven and altitude. Please use your own judgment when baking the quiche. It is fully cooked when it is no longer liquid in the middle.
The green color of the kale quiche might get darker after baking.
How many Servings are in the Kale Quiche?
A 10-inch tortilla quiche typically makes about 6 to 8 servings, depending on portion size. If you’re serving it as a main dish, you can cut it into 6 larger slices. If it’s part of a spread with other dishes, you could slice it into 8 smaller portions. This should be enough for a small group, and since it’s packed with protein and veggies, it makes for a filling meal!
Storing and reheating leftover Kale quiche
Do not keep the kale quiche at room temperature for longer than two hours! Eating food that was left at room temperature for longer than two hours may lead to serious food poisoning.
Store leftover quiche in a food safe container with a lid. It is best if you consume it within 3-4 days. Reheat leftovers in the microwave oven for a minute or until it reaches the desired temperature. You can also reheat the quiche in a toaster or conventional oven. Preheat the oven to 355 F and warm up for 3-5 minutes or until heated through.
Simple Kale Quiche With Cottage Cheese and Tortilla Crust
Equipment
- High power blender or smoothie maker
Ingredients
- 1 lb kale (or greens that you like) stems removed
- 1 bunch of mixed herbs I used dill, chives and garlic chives
- 4 large eggs
- 1 cup cottage cheese
- ½ cup milk of choice I used whole
- salt and pepper to taste
- Some oil or nonstick spray for the pie dish
- 1 10-inch flour tortilla or a tortilla that you like
Instructions
- Preheat the oven to 355 F.
- Wash the kale and herbs. Remove the thick stems of the kale.
- In the pitcher of the blender add the kale, herbs, eggs, cottage cheese, milk, salt and pepper to taste.
- Blend until smooth.
- Brush oil to the bottom and sides to a round 9-inch pie dish.
- Place the 10 inch tortilla at the bottom of the pie dish.
- Pour the quiche mixture inside of the tortilla.
- Carefully transfer the pie dish in the oven and bake for 20-25 minutes or until it is set in the middle.
- Cool off slightly before slicing the quiche. Serve warm or cold.
- Store leftovers in a food safe container with a lid for 3-4 days.
Notes
Other recipes you might like
Quiche with Potato Crust (Gluten and Grain Free)
Excellent recipe, I followed your recipe and only added nutritional yeast and it turned out really good.
Thank you so much for the feedback! I’m so happy to hear that you enjoyed the kale quiche. It is such an easy and tasty recipe. I love that you added nutritional yeast. Such a great idea!