Summer Harvest: Kale and Heirloom Tomato Crustless Quiche

Enjoy your summer garden harvest with this Kale and Heirloom Tomato Crustless Quiche.

Kale and Heirloom Tomato Crustless Quiche by

Some say tomato, others say frittata. Huh? Or is this a crustless quiche? In farsi, we call these egg dishes, kookoo. I tend to over think things when I’m naming a new recipe. Remember my not-too-long-away slushy-icee-cooler dilemma? Although I do have Italian flavors in this egg dish, including parmesan cheese, I decided  to name this dish with my first choice, the crustless quiche. No rhyme or reason, it just felt right.


Garden tomatoes for Kale and Heirloom Tomato Crustless Quiche by

Although we had a rocky start, our garden produced some nice tomatoes for us this summer. WOOT! We only grew one yellow tomato, though, before the plant died. Grrr… The purple tomatoes didn’t fare any better, harvesting about three fruits before kicking the bucket.

Of course, our surprise red tomatoes that grew from seeds floating in the air or leftover from last year, did the best. We have had dozens of little cherry tomatoes and big 18-ounce heirloom tomatoes from that pot.

 Brown and Blue Eggs for Kale and Heirloom Tomato Crustless Quiche by

These gorgeous eggs are from my friend Kim/Rustic Garden Bistro’s chickens. Aren’t they beautiful? So now you know my inspiration for this dish. And quiche is great to make once and reheat for breakfast on these busy mornings where we seem to be rushing out of the house to squeak out the last bit of summer fun.

Kale and Heirloom Tomato Crustless Quiche by

This was also my first time sampling green tomatoes. They have a nice tart taste, which the hubby loved. The green tomatoes were “accidentally” picked off when the branch they were on became too heavy and broke. It’s a good problem to have, actually.

Our garden is also bursting with Russian kale. I find this version of kale to be easy to digest as the leaves are not as thick as the traditional kale leaves.

Kale and Heirloom Tomato Crustless Quiche by


And there you go. Summer harvest for breakfast. Even the basil is home grown.

Kale and Heirloom Tomato Crustless Quiche

Similar to a frittata, this is an easy dish to prepare for brunch highlighting fresh garden tomatoes, basil and kale. Recipe by Laura Bashar of Family Spice


  • 8 eggs, large
  • 1/3 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp black pepper
  • 5 leaves of kale
  • 1/2 cup basil, fresh, loosely packed
  • 5 medium-sized tomatoes, various colors
  • 1/8 tsp black pepper, ground


  1. Preheat oven to 350ºF.
  2. In a large bowl, whisk together:
    • 8 eggs, large
    • 1/3 cup heavy cream
    • 1/4 cup Parmesan cheese , grated
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 1/4 tsp black pepper
  3. Wash and remove stems from
    • 5 leaves of kale
  4. Finely chop kale and mix in with the eggs.
  5. Wash and finely chop:
    • 1/2 cup basil, fresh , loosely packed
  6. Add basil to the egg mixture, than pour into a 9-inch cast iron skillet.
  7. Cut into 1/4-inch rounds:
    • 5 medium-sized tomatoes , various colors
  8. Layer the tomato slices over the top of the egg mixture, slightly overlapping them.
  9. Season tomatoes with:
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  10. Bake in the oven for 40 minutes, or until the center of the quiche is set.
  11. Optional: Heat the quiche on broil for 5 minutes to brown the top.


Serving Suggestions: You can use a variety of tomatoes from green to yellow to red to purple

Prep Time:

Yield: Serves 6

Cook Time:

Now that I think about it, maybe I should have called this dish Rainbow Tomato Frittata? What do you think?

, , , , ,

13 Responses to Summer Harvest: Kale and Heirloom Tomato Crustless Quiche

  1. Beautiful – I’d call this rainbow crustless quiche – what colors!

  2. Love the colors – I’m jealous of your garden! This looks like a perfect summer brunch. : )

  3. Lovely dish! Gorgeous colors. I think I’d have called it Rainbow Tomato Frittata — I’d expect to see much more cream in a quiche recipe than the 1/3 of a cup you call for. But that’s a quibble — I’ll bet this is totally delish no matter what you call it. Squirrels have gotten so many of our tomatoes this year! I’ve got netting up now, but in something like two days they got the majority of our crop. 🙁

  4. Kim at #

    I can’t get over how beautiful this dish is!! Perfect for this summer. I’m honored to have my girls’ eggs featured, too. 😀


  5. Such a pretty quiche, those heirlooms are stunning!

  6. What a gorgeous quiche! I love the idea of the heirloom tomatoes forming ‘stripes’ of varying colour… the photo of the unbaked quiche is just beautiful. Thanks for the inspiration Laura!

  7. I am still amazed at the different tomato shades. I want!! =D

  8. That crustless quiche should find room at the Smithsonian – it’s beautiful and should be shared with everyone. 🙂

  9. Stunning photos!

  10. this quiche… i can’t decide if i want to frame it or eat it! so lovely.

  11. Nick at #

    Do you need to grease the cast iron pan first?

    • If your cast iron is well-seasoned, no you do not need to grease it.

Leave a Reply