Kale, Bacon, Brown Rice Crustless Quiche {Breakfast for Dinner}

by Dorothy Reinhold on July 21, 2013

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Crustless quiche stuffed with kale, bacon and feta makes a satisfying and healthy breakfast, brunch, lunch or dinner.

Breakfast for dinner – brinner, if you will – is always a favorite. If my husband is cooking dinner, he will skew towards the standard scrambled eggs, bacon, hash browns and toast.

Nothing wrong with that (either him cooking, or his food choices)!

If I’m cooking, I lean towards a quiche. Lately I’m partial to a crustless number, filled with some whole grain and my beloved kale. And feta…always feta.

Wedge of Kale Bacon Brown Rice Crustless Quiche on a turquoise plate Kale in front parkway on Shockingly DeliciousSpeaking of kale, take a look at this little crop, which I’m growing in my front parkway. I have enough for me and some neighbors. (Pro-tip, if you’re going to plant in the front parkway: put a little fence up so dogs on a walk don’t lift their leg on your precious crop!)

This delicious wedge o’ goodness combines the best aspects of breakfast or brunch to make a satisfying dinner – eggs! Bacon! Cheese! Kale and carrots!

And of course there’s nothing wrong with working some vegetables into your brinner.

Kale, Bacon, Brown Rice Crustless Quiche

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 6.

Kale, Bacon, Brown Rice Crustless Quiche

Crustless quiche stuffed with kale, bacon and feta makes a satisfying and healthy breakfast, brunch, lunch or dinner.


  • 6 slices bacon
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bunch kale, washed, stemmed and chopped (I used the kale I’m growing in my front yard!)
  • 1 cup day-old cooked brown rice
  • 1 cup cooked carrots, chopped (optional; use if you have them, for good color)
  • 1/4 cup milk
  • 2 tablespoons water
  • 6 drops Tabasco (I used Tabasco Habanero)
  • 5 eggs
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly grated pepper
  • 1/2 cup crumbled feta cheese (I used Raw Goat Feta from Redwood Hill Farm)
  • 1/4 cup shredded Parmesan cheese
  • Garnish: Serve with pico de gallo or salsa if you like (I served with a mango-pineapple salsa)


  1. Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside.
  2. Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces.
  3. In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl.
  4. In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well.
  5. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine.
  6. Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top.
  7. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle.
  8. Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like.
  9. This also is wonderful served at room temperature. Offer salsa at the table for those who want it.
  10. Serves 6.


Recipe source: Dorothy Reinhold | Shockingly Delicious


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2 photos of Kale, Bacon, Brown Rice Crustless Quiche

If you like main dishes with rice in them…

Spinach Rice Cheese Casserole in a white oval dish on a dark surfaceTry this Spinach Rice Casserole, a heritage recipe from my family.

Lower-Fat Cheesy Green Chile Rice in a glass baking dish with a wooden spoon beside itOr this Lower-Fat Cheesy Green Chile Rice.

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{ 24 comments… read them below or add one }

Katie July 24, 2013 at 7:11 am

Yum!!! I love that you made a crustless quiche…that’s right up my alley! I usually end up leaving the crush on the side as I eat my slice anyway!


Dorothy Reinhold July 24, 2013 at 5:11 pm

Crust can be yummy, but crustless ALWAYS is welcome, at whatever meal, right?


Family Foodie July 23, 2013 at 12:00 pm

I love all the flavors in this crustless quiche! I would have never thought to use brown rice in a quiche, but this looks incredible!


Dorothy Reinhold July 23, 2013 at 5:07 pm

Thanks Isabel!


Dorothy Reinhold July 24, 2013 at 5:15 pm

Brown rice or for that matter any other cooked grain (barley, farro, quinoa, etc.) would be great in here!


Anne @ Webicurean July 22, 2013 at 4:22 pm

I could go for a wedge of that right now! So, you plant stuff in front of your house? Last time I did that, someone dug up the plants and took them. I suppose someone somewhere is enjoying my zucchini!


Dorothy Reinhold July 22, 2013 at 5:55 pm

How RUDE! Yeah, that is in my parkway. I have a little fence around it, so really no pets bother it at all. A few people have walked by and asked me, “Do you EAT that?” But otherwise, it is just a general curiosity to them.


Alice @ Hip Foodie Mom July 22, 2013 at 8:54 am

I love your quiche. . I’ve been meaning to make a crustless one. . I really need to. . yours looks fabulous and I love the addition of the brown rice and kale! healthy, healthy. . I love it!


Sarah | Curious Cuisiniere July 22, 2013 at 4:56 am

This looks fantastic and chocked full of goodness. Feta is the perfect quiche cheese – so much flavor!


Hezzi-D July 21, 2013 at 5:07 pm

I would never think to use rice in a quiche but i’m loving this recipe!


Liz July 21, 2013 at 3:54 pm

I love a crustless quiche…and you’ve packed so many delicious, healthy goodies into your version!


Martin D. Redmond July 21, 2013 at 2:40 pm

I love kale and this recipe looks fantastic. Pinning!


Sarah Reid, RHNC (@jo_jo_ba) July 21, 2013 at 1:47 pm

Mmm, and with goat cheese too! Heaven


Courtney @ Neighborfood July 21, 2013 at 1:27 pm

Yay! I’m so glad there’s another family out there who uses the word brinner! Looks like the perfect healthy and heart dinner!


Shannon R July 21, 2013 at 9:41 am

Your kale looks so great! Man, I really miss living by my friends and neighbours with a green thumb. I just don’t have the knack.


TreatsTrinkets July 21, 2013 at 9:07 am

Me an my black thumb are super jealous of your home-grown kale! That quiche looks so good and so wholesome! It’s okay if I eat it all by myself, right? Since it’s all healthy ‘n stuff?


Nancy @ gottagetbaked July 21, 2013 at 8:33 am

Your kale is growing wonderfully, Dorothy! I wish I had a garden full of fresh produce to pick from everyday. This quiche looks incredible and I love that it’s healthier than the usual version with the brown rice, veggies and no buttery crust (although to be honest, the buttery crust is usually my favourite part ;). Yay for brinner!


Jen @JuanitasCocina July 21, 2013 at 7:23 am

Feta AND bacon? K…I’ll be right there!


Elisabeth July 21, 2013 at 7:04 am

I will definitely be trying this. Love crustless quiche!


Jennifer @ Peanut Butter and Peppers July 21, 2013 at 6:30 am

Looks simply beautiful! I love all of the flavors you used in it!


FoodieArmyWife July 21, 2013 at 6:06 am

This looks absolutely delicious!


Diana @EatMoveShine July 21, 2013 at 5:39 am

What a fun twist on traditional quiche! I’ve never tried one with grains… and this sounds and looks amazing! Oh, and I’m with you on the feta- yum!


Nichole C July 21, 2013 at 5:33 am

Brinner has always been a fave of mine, as well! Great recipe 🙂


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