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Breakfast Quiche With Kale, Feta & Sweet Peppers

The fluffiest quiche recipe ever!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Author: Danielle Fahrenkrug


  • 1 frozen gluten-free pie crust
  • 4 eggs
  • 1 cup chopped kale
  • 1 red or yellow pepper diced finely
  • ¾ cup non fat Greek yogurt
  • 1 cup low fat cottage cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup feta
  • 1 cup grated mozzarella cheese
  • ¼ teaspoon Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup gluten-free flour
  • thyme for garnish


  • Preheat oven 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
  • Place pie crust in baking dish or as instructed on the box.
  • Layer the bottom of your quiche with kale and peppers.
  • In a mixing bowl, combine eggs, Greek yogurt, cottage cheese, Parmesan cheese, feta and mozzarella cheese. Add flour, salt and black pepper. Mix on medium speed for about 1 minute or until well blended. Pour the egg mixture over the baking dish that is filled with vegetables.
  • Bake about 45 minutes until set. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with thyme.