Cheesy Crustless Kale Quiche is the perfect gluten free brunch recipe! Creamy eggs mixed with spices and half & half, then poured over sautéed onions, kale, tomatoes, and smothered with Monterey jack and cheddar cheese. It's rich, filling, and bursting with southwestern flavors.
Preheat oven to 375°F. Grease a 9-inch pie pan and set aside.
Over medium heat, add olive oil, onions, and kale. Sauté until softened, about 5 minutes.
Beat together eggs, half and half, and spices until well mixed.
Add kale, onions, and cherry tomatoes to pie pan. Cover with half of the cheese. Pour egg mixture over cheese, and use a spoon to lightly mix everything together.
Sprinkle remaining cheese over the mixture. Cover pie pan with tinfoil and bake for 25-30 minutes, or until quiche is almost cooked through.
Remove tinfoil and bake an additional 10-15 minutes or until top is golden brown.