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
- Preheat oven to 350° F. In a sauté pan, sauté kale in olive oil until tender and dark green, place aside to cool.
- Chop chorizo into small chunks – size is up to you!
- Whisk egg whites and milk together in a large bowl with salt and pepper.
- Spray the bottom of an 8 x 8 square pan or 9-inch pie pan with cooking spray.
- 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.
- Pour the egg mixture over the top.
- Drizzle hot sauce in pockets (or do a funky tie-dye design!) as much or as little as you desire! We like a LOT.
- Top with the rest of the cheese
- Bake for 45 minutes or until filling no longer jiggles.
- 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.