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Crustless morcilla & kale quiche
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Crustless morcilla & kale quiche

This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast.
Course Breakfast, Brunch
Cuisine Modern Australian, Spanish
Keyword crustless quiche, eggs, frittata, gluten free, kale, keto, low carb, morcilla, paleo
Total Time 1 hour
Servings 6 8

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.