Summer Garden Crustless Quiche

Summer Garden Crustless Quiche

22
MATTSBELLY 46

"This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche."

Ingredients

1 h 20 m {{adjustedServings}} servings 297 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
  2. 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.
  3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
  4. 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.
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Reviews

22
  1. 27 Ratings

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What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After wa...

It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added m...

Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup ...