Vegetarian Crustless Kale Pesto Quiche

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What brunch is complete without quiche? I’ve always struggled to find an easy to make gluten free vegetarian quiche that actually tasted good so I’ve been experimenting with recipes and finally made one that I love. This recipe is light and filling and doesn’t sacrifice any of the flavor.

Recipe: 2 c Kale Pesto 5 eggs

Directions: Preheat oven to 375 degrees. Grease a 9-inch pie dish with olive oil and set aside. Make the kale pesto and leave in the food processor and then add 5 eggs and blend for two minutes. Add the mixture to a prepared pie dish. Bake 30 to 35 minutes, until edges are lightly golden and center remains slightly jiggly. Serve warm or at room temperature.

*Kale pesto recipe is in my cookbook (www.siribaniscookbook.com).

Love and light and happy cooking!

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