Kale and Ricotta Crustless Quiche

I love a quiche!  The creamy, egg-y-ness is so appealing with all the savory fillings - I'm making my own mouth water just describing it.  At my house, I can get a quiche on the table pretty quickly if I make this crustless.  You could add a whole wheat crust (here's mine), but for speed, I like it without one, and to tell you the truth, I don't even really miss it.  You may feel like it's more of a cross between a quiche and a frittata.  No matter how you think of it, this processed free recipe is delicious.  In fact, my husband raves about this and I pretty much have to plan that he will eat about half of it by himself!

1 Tbsp. coconut oil
2 cups fresh kale, chopped
4 oz. sliced fresh mushrooms (about a half a package)
2 tsp. chopped fresh garlic
3-5 pieces of cooked bacon, crumbled (you can use turkey bacon if you like)
4 eggs, beaten
1 cup whole milk ricotta cheese
2 cups shredded Italian cheese blend (or mozzarella)

Preheat your oven to 350 degrees and lightly grease a 9 inch pie pan with coconut oil.  In a large skillet add the coconut oil, kale, and mushrooms.  Season with a little salt and pepper.  Cook until kale is wilted and mushrooms are softened, then add the garlic and bacon.  Cook for another minute or until the garlic gets a little color.  Remove from the heat. 

In a large bowl, combine the eggs, ricotta and shredded cheese.  Add the kale/mushroom mixture and stir until well mixed.  Pour everything into the pie pan and bake until the eggs are set, about 30 to 35 minutes.  Let cool a few minutes before serving.