Spicy Egg White & Chorizo Crustless Quiche

This crustless quiche with exciting little spicy pockets of hot sauce and chorizo is legit good at any meal. Also: You can make it ahead, so you won’t have to be whipping things up right when your guests come. We make one every Sunday.

  • 16 egg whites (Yes, we said it, use only egg whites, it's delish)
  • 3 cups kale
  • ¼ lb. Chorizo
  • 1 cup skim milk
  • 3 tsp. olive oil
  • hot sauce of your choice (we like Cholula)
  • 1 cup Monterrey Jack Cheese (optional) + more for garnish
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  1. Preheat oven to 350° F. In a sauté pan, sauté kale in olive oil until tender and dark green, place aside to cool.
  2. Chop chorizo into small chunks – size is up to you!
  3. Whisk egg whites and milk together in a large bowl with salt and pepper.
  4. Spray the bottom of an 8 x 8 square pan or 9-inch pie pan with cooking spray.
  5. Place the cooked kale in a layer at the bottom of the pan. Top with 2/3 of the cheese, if using. Then sprinkle the chorizo chunks evenly.
  6. Pour the egg mixture over the top.
  7. Drizzle hot sauce in pockets (or do a funky tie-dye design!) as much or as little as you desire! We like a LOT.
  8. Top with the rest of the cheese
  9. Bake for 45 minutes or until filling no longer jiggles.
  10. Cool for 10 minutes before slicing and serving.

** This quiche can be made a day ahead. If making ahead, save 1/3 of the cheese and drizzle on before reheating.

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