Recipe: Crustless morcilla & kale quiche
This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast.
It freezes well if you choose to keep it for longer than a few days. If you don’t like morcilla (blood sausage) you can use chorizo or your favourite sausage, just keep in mind you might have to use more than two if they’re thin.
Crustless morcilla & kale quiche
This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast.
Ingredients
- 2 tbsp ghee or butter
- 2 gluten-free morcillas blood sausages
- 14 eggs
- 1 small bunch curly kale purple or green
- salt and pepper
Instructions
- Preheat oven to 180°C.
- Heat 1 tablespoon ghee or butter in a pan. Remove morcillas from their casing and cook for a couple of minutes. The blood will stick to the pan, it's okay but do not let it burn.
- Remove kale stems and chop leaves. Cook in the microwave for 2 minutes or in the pan, covered, until soft.
- Whisk eggs and season with salt and pepper. Mix with the morcilla and kale.
- Melt the other tablespoon of ghee or butter and grease the bottom of a large pyrex container. Pour the quiche mixture and bake until set, 40 - 50 minutes.
- Cut in portions and serve, or keep in the fridge/freezer for later.
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4 Comments
LFFL
I love quiches and love to find ways to use kale.
Sara McCleary
This sounds delicious. I often make a crustless quiche on a work night, easy and tasty.
Tammi Kwok
I’ve never had a crustless quiche! Is it as moist?
lateraleating
I guess it depends on what you put in it. I don’t normally use cream or cheese so mine are more like fluffy frittatas.