Summer Garden Crustless Quiche
A delightful and healthy Summer Garden Crustless Quiche loaded with fresh vegetables from the garden.
Equipment
- skillet
- whisk
- 9-inch pie dish
Ingredients
Cooking Oil
- 1 teaspoon olive oil for greasing
- 1 tablespoon olive oil for cooking
Vegetables
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 5 cups chopped kale
- 0.25 teaspoon kosher salt
- 2 grinds fresh black pepper or to taste
- 1 cup diced tomato
- 0.5 cup shredded carrots
Dairy & Eggs
- 5 eggs
- 0.75 cup whole milk
- 7.5 ounces shredded Cheddar cheese such as Sargento® 4 State Cheddar Cheese
- 0.25 cup chopped flat-leaf parsley
Instructions
Preparation
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, about 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Notes
Use less kale if you prefer a fluffier quiche.
Nutrition
Serving: 1sliceCalories: 297kcalCarbohydrates: 13gProtein: 18gFat: 21gSaturated Fat: 10gCholesterol: 195mgSodium: 406mgPotassium: 541mgFiber: 2gSugar: 4gVitamin C: 77mgCalcium: 406mgIron: 2mg
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