Happy Holiday! Today is a civic holiday here in Ontario and we’re enjoying it!
In effort of trying to eat healthier, I decided to cook out of the lovely new cookbook by Tosca Reno, The Eat-Clean Diet. Of course, I wouldn’t be doing the blog justice if I just copied the recipes so I’ve changed them up a bit so if you’re looking for the exact recipe, you’ll have to buy the book!
This is a delightful combination of flavours and textures and the kale works beautifully as a wrapper! I’m definitely going to make this one again, although I can’t help but think how tasty bacon would be in it!

The kale within the quiche softens up beautifully but the kale sticking out of the quiche crisps up like kale chips!
Kale-Wrapped Mini Quiches
Makes 6 mini-quiches. Original recipe from Tosca Reno’s The Eat-Clean Diet, Vegetarian Cookbook
Ingredients:
- 12 large kale leaves, stems and ribs removed.
- 1 small sweet potato, peeled and cubed
- 1 cup cauliflower florets
- 3 shallots, thinly sliced
- 1 tsp olive oil
- 2 eggs, large
- 5 egg whites
- 1 cup 1% milk
- 2 tbsp Cilantro pesto (see notes)
Directions:
- Preheat oven to 375° F and roast the sweet potato, cauliflower and shallots for 30 minutes or until cooked through.
- Lightly spray a 6 tin large muffin pan with olive oil and line each cavity with 2 kale leaves, having the curly bits stick out a little over the top. Spray very lightly with olive oil.
- Into each kale lined cup, divide the roasted sweet potato, shallots and cauliflower evenly.
- Meanwhile, combine the eggs, egg whites and milk with the Cilantro Pesto (recipe found on page 52) and whisk well.
- Pour the egg mixture into each muffin cup evenly. Bake at 375° for 30 minutes. If the kale begins to darken early, cover with parchment and then foil to protect it.
- Allow the quiches to sit for 5 minutes before removing from the muffin cups. I used a silicon muffin pan like this one, which made plating very easy.
Notes:
- Tosca roasts the kale in a 350° F oven first to soften it. I experimented without this step and it worked just fine (it was 30° C 86° F With high humidity and I didn’t want the oven on more than I had to).
- If you don’t like cilantro, use regular pesto but the nutrition will be different.
- The cilantro pesto contains only two tablespoons of oil and no cheese making this by far, the healthiest pesto on this blog.
These look delicious Eva! We too have been trying to eat healthier (and will certainly need to get back at it after our travels!). These quiche look perfect and something I can get the kids to eat too. I hope you had a wonderful holiday!
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Thank you so much Kristy, it’s a little different but really tasty. I’m definitely making them again, such a nice, easy summer luncheon dish.
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I love how the kale crisps up into chip-like bits. I thought of you and Lorraine having fun. She’s so lucky to get to meet you in person. I’ve met her a few times and she’s a real delight to spend time with.
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Thank you Maureen, she was as delightful as she comes across on her blog — It is really such a wonderful community.
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What an interesting idea! Love using kale both to wrap the quiche and in it — really should try that. Super recipe — thanks.
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Thank you kindly John, it was rather tasty.
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I think you do have a very healthy diet. I’ve never had a kale wrapped quiche but what a terrific idea! I hope you enjoyed your public holiday – the little icon is very cute xx
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Thank you Charlie, it’s a recipe we’ll definitely have again.
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Ahh no wonder the streets are so quiet! I was wondering why as we drove through them tonight 😛 These look so nice and healthy!
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I should have mentioned it in our communication, it’s very creepy when everything is closed. The Yorkville area should have had a few stores open, hope you got a bit of shopping in.
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What a beautiful light dish! I have been seeing kale on so many blogs, but never in this form. I love this idea and agree about bacon 😉
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Kale is one of my favourite greens, it’s just so versatile. Ah yes, bacon!
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What healthy little treats with great flavours!
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Thank you Angie, it was very tasty indeed.
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Cilantro, cilantro/mint … great pesto variation and I love learning another way to use kale. A great green.
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I adore kale Maria, it’s one of the few greens that can really stand up in a soup, so tasty. Thank you for your kind words.
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This looks great, Eva! Am I missing a recipe for the cilantro pesto?
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Hi Betsy, thank you for your kind words. No, I didn’t post it as I was unable to find it on line.
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Wow, how tasty!! XX
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Thank you Liz.
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