Reminiscent of quiche, this savory crustless kale pie packs in vegetarian protein and the greens! It's so easy to throw together for breakfast or brunch, and doesn't require a homemade crust.
Crustless kale pie is a very similar to quiche but with no effort needed to put into the crust! Don't get me wrong, I love a veggie-filled quiche made with a buttery chickpea flour pie crust (or any pie crust!), but am equally a fan of convenience. And for this crustless pie, we add chickpea flour directly to the egg and veggie filling for structure, and it's as easy as that. You'll love make this for breakfast and brunch, or even lunches!
Main Ingredients & Swaps
- Onion - Caramelizing the onion will amp up the flavor in this crustless kale pie.
- Kale - Kale will be our other main source of produce in this dish, but you can swap for other greens depending on the season! Spinach, chard, and collard greens are all great options.
- Chickpea flour - This type of flour is gluten free, higher in protein in fiber, plus it adds a delicious savory flavor to this kale pie. It can be swapped for the same amount of another wheat flour, and readers have also had success swapping for almond flour.
- Eggs - Our other main component that provides structure and a quiche-like texture and flavor.
Please see the recipe card for full ingredients & amounts!
How to Make This Kale Pie
- Step 1: Preheat oven to 375 degrees and grease a pie dish with olive oil.
- Step 2: Melt butter over low heat in a sauté pan. Add onions and salt, and increase heat to low-medium. Sauté for 15 minutes, stirring occasionally, until onions are browned and reduced in volume. Add kale and sauté until wilted.
- Step 3: Transfer onions and kale to the pie dish, and crumble in the feta.
- Step 4: Whisk together chickpea flour, baking powder, salt, pepper, milk, and eggs.
- Step 5: Pour the egg and flour mixture into the prepared pie dish with the onions, kale, and feta.
- Step 6: Bake at 375 for 20-25 minutes, or until eggs are completely set (not jiggly).
Kale Pie FAQs
Cut up remaining slices and place in an airtight container in the fridge and enjoy within 4 days. You can reheat it in the oven, microwave, or air fryer.
Related Recipes
If you loved this kale pie, you might also love these other simple recipes using eggs and veggies!
Did you try this crustless kale pie? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Crustless Kale Pie
- Total Time: 50 minutes
- Yield: 6 1x
Description
A savory crustless kale pie recipe made with kale, caramelized onions, chickpea flour, feta and eggs. It's the perfect make-ahead meal for breakfast, brunch, lunch, or any meal of the day. And it's vegetarian!
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, peeled, quartered, and very thinly sliced
- 2 cups kale, removed from stems and chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup feta cheese
- ½ cup chickpea flour
- 1 teaspoon baking powder
- ⅔ cup milk (any kind works)
- 3 large eggs
Instructions
- Preheat & prep. Preheat your oven to 375 degrees and use olive oil to grease a 9-inch pie plate all along the bottom and sides.
- Caramelize onions. Melt the butter in a large sauté pan over low heat. Once it's fully melted, add the onion slices in an even layer to the pan, and turn up heat to low-medium. Sprinkle onions with ¼ teaspoon salt. Sauté the onions for about 15 minutes, stirring occasionally, until their volume is significantly reduced (by at least half) and the onions looked nicely browned and caramelized.
- Wilt kale. Add the kale to the skillet and sauté for 2-3 more minutes to wilt. Transfer the onions and kale to the greased pie dish, spreading them into an even layer on the bottom. Crumble feta over the top of the onions and kale.
- Make chickpea egg batter. In a separate bowl, combine chickpea flour, baking powder, and remaining ¼ teaspoon of salt plus the pepper. Whisk to combine, then add in eggs and milk. Whisk everything together until a smooth batter is formed and no clumps of flour remain. Pour mixture into the pie dish over the veggies and feta. Gently stir to coat everything and arrange it in an even layer.
- Bake. Bake the crustless kale pie at 375 degrees for 20-25 minutes, or until the eggs are completely set (not jiggly) and a knife inserted in the center comes out clean. If serving immediately, allow to cool for 5 minutes. If making ahead, allow to cool and store in fridge, tightly covered, until ready for use.
Notes
- This recipe was inspired by the Crustless Swiss Chard Pie recipe found in the Skinnytaste cookbook by Gina Homolka. I love her cookbook for practical, healthy meals!
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 6.3 g
- Sodium: 551.6 mg
- Fat: 16.2 g
- Carbohydrates: 14.4 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 174.7 mg
Martha Hayden says
Thank you Tera for the recipe! I used a whole large sweet onion and a 12 oz bag of pre-washed, pre-cut kale, from which I picked out the few heavy stems that remained. I also subbed almond flour for the chickpea flour and chose soy milk for the milk. Baked 27 minutes and it was simply delicious!
Tera Gigot says
So glad you liked it Martha!! I love the idea of subbing almond flour for chickpea flour - I will have to try it that way next time I make it 🙂
Doc N says
Thank you so much! Lovely recipe! I doubled the amount of kale and it still wasnt enough...5C next time.
Tera Gigot says
Oh wow! Thanks for trying it and sharing your experience - glad you liked it!
Carmen Reid says
Absolutely delicious!
Just made and am eating straight out of the oven.
I am a current NOOM person so was looking for something with in my budget. A quarter of this pie is perfect. So tasty and satisfying.
Thank you. Made exactly as directed.
Tera says
LOVE that you liked this, Carmen! Thanks so much for giving it a try 🙂