Summer Garden Crustless Quiche

This flavorful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the crust.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 297 Calories

Ingredients

• 5 eggs
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup diced tomato
• 1 teaspoon olive oil, or as needed
• 5 cups chopped kale
• 1 yellow onion, minced
• 2 grinds fresh black pepper, or to taste
• 0.25 teaspoon kosher salt
• 0.75 cup whole milk
• 0.5 cup shredded carrots
• 7.5 ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
• 0.25 cup chopped flat-leaf parsley

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.

Step 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.

Step 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.

Step 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.