Crustless Leek, Greens, and Herb Quiche Recipe | Vegetarian Times Skip to main content

Crustless Leek, Greens, and Herb Quiche

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.

Ingredients: 

Ingredients: 

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2 Tbs. fine dry breadcrumbs
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2 small leeks, white and light green parts halved and sliced ½-inch thick
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2 cups chopped Swiss chard, kale, collard greens, or mustard greens
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4 egg whites
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3 whole eggs, beaten
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¼ cup low-fat milk
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⅛ tsp. nutmeg
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1 Tbs. chopped fresh tarragon
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1 tsp. chopped fresh basil
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2 oz. soft goat cheese

Instructions: 

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Nutrition Information: 

Calories: 
159
Protein: 
13 g
Total Fat: 
7 g
Saturated Fat: 
3 g
Carbohydrates: 
11 g
Cholesterol: 
169 mg
Sodium: 
226 mg
Fiber: 
1 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

Wish it was vegan, looks so good!

Too much animal product for me

I just finished devouring my first attempt at making a quiche! I like the combination of leeks, collard greens, and goat cheese; and i liked the ease of the breadcrumbs, however, i undeniably missed the buttery flaky crust of a good quiche. I didnt have tarragon, so i added dashes of red chili flakes which gave a pleasant zip.

I don't mean to be rude but; why comment on a -quiche- to complain there's eggs and dairy? Still, you could just take your favorite vegan (tofu) "quiche" recipe, eliminate the cheese or use a vegan cheese (vegan cream cheese maybe?) and use the add-ins (greens, leeks, spices) of this recipe. VegWeb has some delicious tofu quiches that might work for the base. You might have to experiment, but that's part of the fun of cooking!

Actually, I talked a confirmed meat eater into trying tis. Its her first veggie meal and she is now willing to "look into this some more! We all started where we were, and look how far we've come! She is going for the braised kale next and so am I.

I actually didn't like this dish too much--and we made it twice. The breadcrumbs at the bottom didn't keep the quiche from crumbling when you served it, and unless you were really really thorough (i.e. hand mixer, for us)in beating the eggs, the egg whites will create a gluey skin along the top of the quiche. (This happened the 2nd time around when my boyfriend was in charge.) The flavors were great, and I did like the herbs and the tarragon, but all told I'd rather just have a (decidedly quicker) scrambled eggs breakfast-for-dinner with a side of greens. Maybe my real sadness is that this healthy quiche doesn't taste like yummy-oozing-with-cheese-and-flaky-crust quiche, and when you get rid of these factors, is it really worth making a quiche? I'll try another quiche on the site that has a make-your-own-healthier crust.

Not crazy about this one. It cooked up really nicely -- held its shape, slid out of the pan with ease in nice, neat slices, and had a nice texture. I felt like it lacked some flavor, and I found myself salting it. It also had an anise-like taste (too much Tarragon?) that I really disliked. All in all, it was fairly good, but not worth the effort to make it again. I'll be removing the bookmark, but I wish I had the confidence to modify it with things that would be more flavorful and try again.

Oh so yummy, but know I added spices to the egg mixture before I put it in.

Just tried this. Substituted half-and-half for the low-fat milk. I had a lot of fresh tarragon and use that, but had to use dried basil in lieu of the fresh. Made sure I salted and peppered it well. A sprinkle of grated Pecorino, and I ate half. If I had added a 1/4 c. If sautéed Crimini mushrooms were in it, then I would have eaten the whole pie. More Frittata than Quiche, it rocked no matter what you called it.

eggs are not vegetables!

Not bad. I think I'll try it again with Kat's suggestions, it needed a little something more. Good brunch dish.

How exactly do eggs become vegetarian? Ridiculous.

I love the combination of flavors in this quiche. I think the goat cheese, chard/collard greens/kale (I've tried all) and leeks balance nicely. I normally use half and half (since I have it laying around) and use only basil (since I am growing it).

Eggs are not vegetables, but they have always been vegetarian. REAL vegetarians eat eggs and dairy. Vegans do not eat eggs and dairy. I think a lot of people on this website are confused. If you are looking for recipes without eggs and dairy there click the tab called specialty diets, and there is a link for vegan recipes.