a fat-burning breakfast

I requested this recipe from Hannah Springer, a wonderful chef who specializes in perinatal nutrition. She generously agreed to share it with Dia followers, and I had the pleasure of giving her recipe a try this weekend when we hosted guests for brunch. So quick and easy, and everyone loved it! Please read more about Hannah and link to her site in the byline that follows. Many thanks to Hannah for providing both the recipe and the photo!

Crustless kale and chèvre quiche (serves 4-6)

This recipe makes one 9” quiche. It makes a nutritious and sustaining breakfast complete with leafy greens, high-quality protein, and plenty of nourishing, energizing fats.


  • 2 handfuls organic, triple washed baby kale
  • 4-6 oz. crumbled chèvre (or grated cheese of choice)
  • 6 organic eggs (from pastured chickens if possible)
  • 3/4 cup organic full-fat sour cream
  • 1/4 teaspoon unrefined sea salt
  • sprinkle of ground nutmeg


Preheat the oven to 350 degrees.

Butter your pie dish (glass or ceramic), or if using an aluminum pan line it neatly with unbleached parchment paper. Add a generous handful or two of organic, triple-washed baby kale to the pan. It should be nice and dry, but does not need to be precooked or have the stems removed. Cover the kale with 4-6 oz. crumbled chèvre (soft goat’s cheese) or grated cheese of choice, such as cheddar or Swiss.

Next, thoroughly blend the following ingredients:

  • 6 organic eggs (from pastured chickens if possible)
  • 3/4 cup organic full-fat sour cream
  • 1/4 tsp unrefined sea salt

Pour the mixture over the kale and cheese and sprinkle the top with a hint of ground nutmeg. Bake for 15 minutes, then begin checking every 3-5 minutes. Ovens vary widely and your quiche may be done in 20 minutes, or it could take a bit longer. You will know it’s done when it is slightly puffed and golden. Enjoy warm with a side of sauerkraut or pickled carrots, and perhaps some buttered toast and a piece of fruit for dessert. Store leftovers in the refrigerator once completely cooled. You can enjoy this quiche throughout the week as a quick breakfast warmed up or eaten cold on the go!

By Leah Keller, Creator of The Dia Method. Learn more about Leah at leahkeller.com.

Hannah Springer, MS, HHC, specializes in perinatal nutrition — food for fertility, pre-conception, pregnancy, post-partum, breastfeeding, and infants. She coaches women, couples, and families on transitioning to a diet of nourishing traditional foods, provides cooking instruction, and offers a wide array of nutrient-dense prepared foods for weekly home delivery in NYC. Please visit www.OliverWestonCompany.com for more information.