clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-free Kale & Spring Onion Quiche


This is a simple kale and spring onion quiche – one made with a buttery pie crust, and filled with a delicious but light filling of kale, spring onions, onions, eggs, yogurt, milk and a hint of salt and pepper. So quick to put together with a store-bought gluten-free pie crust!


  • 1 store-bought gluten-free pie crust (I got mine in Whole Foods)
  • 4 eggs
  • 3/4 cup of Greek yogurt
  • 3/4 cup of milk
  • 4 teaspoons of salt
  • Freshly ground black pepper
  • 2 tablespoons of vegetable oil
  • 5 green onions, chopped
  • 2 cups of kale leaves
  • 1 onion, diced


  1. Pre-heat oven to 425 deg. Fahrenheit (210 deg. Celsius)
  2. Use a fork to poke holes in the pie crust and bake until it starts turning golden brown (about 15 minutes), then remove from oven
  3. Meanwhile, heat up 2 tablespoons of vegetable oil in a saucepan over medium-high heat and sauté onions and spring onions until onions turn translucent. Add in kale and then sauté for another 2 minutes, then remove pan from heat.
  4. In a large bowl, mix eggs, Greek yogurt, milk, salt and black pepper together until you get a homogeneous mixture
  5. Pour liquid mixture over the sautéed vegetables and mix until ingredients are evenly distributed
  6. Gently pour the vegetable-liquid mixture over the pre-cooked pie crust and bake for 40 to 45 minutes, or until the liquid mixture is set.
  7. Let quiche cool a little before slicing and serving warm
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Main Dish
  • Cuisine: Gluten-free
Recipe Card powered byTasty Recipes