Garden-Fresh Crustless Quiche

Name: Garden-Fresh Crustless Quiche
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 whole Black Pepper; 1 cup Diced Tomatoes; 5 whole Eggs; 0.25 cup Fresh Parsley; 3 whole Garlic; 5 cups Kale; 1 tsp Olive Oil; 0.25 tsp Salt; 0.5 cup Shredded Carrots; 7.5 oz Shredded Cheddar Cheese; 0.75 cup Whole Milk; 1 whole Yellow Onion

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪 American Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Garden-Fresh Crustless Quiche balances a tender, custardy egg base with sweet onions, earthy kale, juicy tomatoes, and a touch of carrot for subtle sweetness. Sharp Cheddar melts throughout for rich flavor without the heaviness of a crust. Serve warm for brunch, a light lunch, or an easy dinner alongside a crisp salad.

Prep20 mins
Cook1 hr
Serves6
DifficultyEasy

1

Preheat the 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 the onion and the garlic in the hot oil until the garlic is fragrant, 2 to 3 minutes. Add the kale, salt, and pepper; cook, stirring occasionally, until the kale is wilted, about 5 minutes. Stir the tomato and the carrots into the kale mixture; cook for 5 more minutes. Remove the skillet from the heat.
3

Whisk the eggs and the milk together in a bowl. Stir the Cheddar cheese, the kale mixture, and the parsley into the egg mixture; pour into the prepared pie dish.
4

Bake in the preheated oven until the quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in the pie dish for 2 to 3 minutes before slicing.