Summer Garden Crustless Quiche recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 1 teaspoon olive oil, or as needed 1 tablespoon olive oil 1 yellow onion, minced 3 cloves garlic, minced 5 cups chopped kale ¼ teaspoon kosher salt 2 grinds fresh black pepper, or to taste 1 cup diced tomato ½ cup shredded carrots 5 eggs ¾ cup whole milk 7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese) ¼ cup chopped flat-leaf parsley
Nutrition Info
- 296.8 caloriescarbohydrate: 12.6 gcholesterol: 195.3 mgfat: 20.5 gfiber: 2.3 gprotein: 17.7 gsaturatedFat: 9.8 gservingSize: -sodium: 406.4 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Summer Garden Crustless Quiche
Directions
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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, 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.