Savory Crustless Quiche

Breakfast / 30 minutes


4 Servings

Prep Time

10 min

Cook Time

20 min


• 4 eggs
 cup whole milk
 2 tbsp
 Yellowbird® Habanero Condiment
½ cup diced onions
 ½ cup sliced portobello mushrooms 

 1 cup chopped kale
½ cup halved cherry tomatoes
¼ cup crumbled feta cheese
 ¼ teaspoon salt

Made with Yellowbird®


Preheat oven to 350ºF.


Place an 8–inch corning-ware or cast iron skillet on the stove over medium heat. Coat with EVOO and add prepared onions, mushrooms, and kale. Sauté until kale is crispy — about 10 min. Remove from heat.


In a medium–sized mixing bowl, beat eggs, milk, Yellowbird Habanero Condiment, and salt until well blended. Pour into skillet with sautéed veggies.


Top with halved tomatoes and feta cheese and place in oven for 15–17 min. Allow to cool slightly then serve. Top with more Yellowbird as needed.

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