summer garden crustless quiche

Ingredients

• Servings: 1


• 1 teaspoon olive oil, or as needed


• 1 tablespoon olive oil


• 1 yellow onion, minced


• 3 cloves garlic, minced


• 5 cups chopped kale


• 1/4 teaspoon kosher salt


• 2 grinds fresh black pepper, or to taste


• 1 cup diced tomato


• 1/2 cup shredded carrots


• 5 eggs


• 3/4 cup whole milk


• 7 1/2 ounces shredded cheddar cheese (such as sargento® 4 state cheddar cheese)


• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 20 mins
Cook Time: 1 hr


Ready Time: 1 hr 20 mins



• 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.