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Crustless Quiche with Smoked Fish & Kale by Kelly Gibney

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Taken from the cookbook WHOLE


KELLY: The perfect dish for a relaxed brunch or lunch, this recipe is loaded with nutrient-dense kale, delicious smoked fish and bright bursts of flavour from the lemon zest and fresh thyme. This is made constantly in my house; we love it. Serve with a green salad and wedges of avocado.




1 ½ cups (30g/1oz) kale leaves, finely chopped

7 free-range eggs, lightly beaten

100g (3.5oz) smoked white fish or salmon, torn into small chunks

1 clove garlic, finely diced

2 tsp fresh thyme leaves

Zest of 1 lemon

1 cup (115g/4oz) Parmesan cheese, finely grated

¼ cup (65ml) milk, dairy or non-dairy

¼ cup ground almonds or flour of choice such as buckwheat or spelt flour

¾ cup assortment of sunflower seeds, pumpkin seeds, ground almonds and sesame seeds, for sprinkling

Sea salt and cracked black pepper





Preheat the oven to 200°C (390°F).

Use your hands to roughly massage the chopped kale leaves for one minute. You want to break down the tough fibres and

soften them.


Place all ingredients, apart from the seeds, into a large bowl. Season generously with salt and pepper, and mix

together until evenly combined.


Place in a dish lined with baking paper and sprinkle the assorted seeds on top.


Bake for approximately 35 minutes until golden and the egg has set. Set aside to cool for 20 minutes before serving.


This quiche can be enjoyed hot or cold and will keep in the fridge for 2 days.

Serves 4