Tomato + Kale Quiche

I’m being totally transparent here and letting you know I don’t ALWAYS eat gluten-free, aside from what you may think. Since I don’t have a gluten allergy, just a sensitivity, I still do incorporate small amounts of gluten into my diet on occasion since I know the amount my system can tolerate.

Take for example this pie crust. This flaky…buttery…melt in your mouth pastry…you get the picture.

I have a real, like as real as my need for a good strong cup of coffee right now, hard time finding a truly decent gluten-free pre-made pie crust. (If you can recommend one please share in the comments!) And, as you must know by now I don’t usually gravitate toward recipes that force me to spend more than 15 minutes prepping, so if a baked good is going to require me to mix all of the ingredients (which I probably don’t have anyway since I don’t bake THAT much) THEN refrigerate it for at least an hour, thanks, but count me out.

So, naturally, having a pre-made one, like Trader Joe’s frozen crusts, that I can rely on to just defrost, roll out and stick into the pan makes me feel like I maybe, kind of, got the hang of this whole baking thingy AND I still have an entire hour of my time WHICH I will probably spend dancing around my kitchen, cause we all do that while we bake, don’t we?

Of course, if you’re poo-pooing my roll out and plop into the pan technique by all means make yours from scratch. Just be warned, I may even invite myself over for a slice.

In all seriousness though, this quiche is the perfect breakfast, brunch, lunch, dinner, whatever! It is also great for meal prep (note storage recommendations below) and these slices are filled with so much deliciousness you’ll be making enough of this recipe to enjoy every single day of the week! I used lots of hearty kale and fresh garden tomatoes but you can easily sub in equal amounts of spinach and mushrooms for a different combo.


Shopping List:

  • A large cast iron skillet
  • Two pie crusts (store bought or homemade)
  • Eggs
  • Dairy-free milk (unflavored)
  • Dairy-free shredded cheese
  • Kale
  • Tomatoes
  • Pink sea salt + pepper


(You know it’s a hit when you catch your other half eating it straight from the pan!)


Tomato + Kale Quiche 

Author: The Happy Hungry Yogi


Serves: 6-8

Prep time: 20 minutes

Bake time: 50 minutes


  • 1 package of Trader Joe’s pre-made frozen pie crusts (can sub any or homemade but you will need two if using a large skillet or pan)
  • 6 large eggs
  • 1 cup dairy-free milk (I prefer this kind)
  • 1 cup shredded vegan mozzarella 
  • 4 large handfuls of kale, torn into bite-sized pieces
  • 4-5 small tomatoes, sliced
  • pink sea salt + pepper to taste


  1. Take your pie crusts out of the freezer to thaw at room temperature (about 15 minutes+).
  2. Preheat your oven to 350F and lightly spray your cast iron skillet with non-stick spray.
  3. In a large bowl combine the eggs and milk and whisk until combined.
  4. Add the mozzarella, sea salt and pepper and mix again to incorporate.
  5. Lay one of the pie crusts into the skillet pressing lightly to mold the dough around the sides of the pan. Use the second crust to fill around the edges and/or any thin areas. Smooth with your fingers.
  6. Spread the kale over the crust.
  7. Gently pour the egg mixture over the kale.
  8. Place the tomato slices on top.
  9. Use your finger to press the outer edge of the crust down to create a slightly scalloped edge to the quiche.
  10. Lightly cover the skillet with foil and bake for 35-40 minutes. Remove the foil and bake an additional 10 minutes until the quiche is golden brown and the eggs are set all the way through.
  11. Allow the quiche to cool slightly before slicing.


Storing: This quiche is great for meal prep! It can be stored in the fridge for up to 3 days or frozen for a longer shelf life. To freeze, let cool completely, slice, wrap tightly in plastic wrap then place in a sealed container before sticking in the freezer. Take out slices and let thaw in the fridge before warming/enjoying cold.



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