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Summer Garden Crustless Quiche
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cheesy veggie-packed crustless quiche bursting with flavor.
Ingredients:
  • 1 teaspoon olive oil, or as needed
  • 1 tablespoon olive oil
  • 1 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
  • 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:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give a little love to a 9-inch pie dish with 1 teaspoon of olive oil.
  • In a skillet over medium heat, sauté onion and garlic in 1 tablespoon of olive oil until fragrant, about 2 to 3 minutes. Add kale, salt, and pepper; cook until kale is wilted, about 5 minutes. Stir in tomato and carrots and cook for an additional 5 minutes. Remove from heat.
  • Combine eggs and milk in a bowl, then fold in Cheddar cheese, kale mixture, and parsley. Pour the mixture into a pie dish.
  • Bake in the preheated oven for about 50 minutes until the quiche is set in the middle and a knife inserted in the center comes out clean. Let it cool in the pie dish for 2 to 3 minutes before slicing.

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