quicheI eat eggs in some way, shape, or form almost every day. Though they’re great at breakfast time, I have them for lunch and dinner not infrequently. You can call this recipe a crust-less quiche, a frittata, or a glorified egg bake. Whichever route you go, it’s a great way to fill up on veggies and protein—not to mention flavor. My favorite way to enjoy this is with a salad and a glass of wine.


  •  1 tsp olive oil
  • 4 cloves garlic, minced
  • 1 shallot, diced
  • 1 16-oz package baby zucchini or 4 zucchini, sliced
  • 1 8-oz package white mushrooms, sliced
  • 2 tbsp white wine (optional)
  • 3 cups kale, trimmed
  • ¾ c skim milk (or other milk of choice)
  • 2/3 c goat cheese, crumbled
  • 2 eggs
  • ½ cup liquid egg whites
  • salt & pepper to taste


  1. Preheat oven to 350
  2. Sautee shallots and all vegetables except kale in olive oil. Add wine and turn heat up so liquid boils. Cook down for a few minutes and then add kale. Stir until kale is wilted. Pour into a pie plate or skillet (whatever you plan to bake in).
  3. Mix cheese, milk, and eggs. Season with salt and pepper.
  4. Pour egg mixture over vegetables.
  5. Bake the quiche for 45 mins. Allow to sit 10 minutes before slicing.

What’s your favorite time of day to eat eggs? 

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