Name: Summer Garden Crustless Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 teaspoon; Olive oil - 1 tablespoon; Yellow onion, minced - 1; Garlic, minced - 3 cloves; Chopped kale - 5 cups; Kosher salt - ¼ teaspoon; Fresh black pepper, or to taste - 2 grinds; Diced tomato - 1 cup; Shredded carrots - ½ cup; Eggs - 5; Whole milk - ¾ cup; Shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese) - 7 ½ ounces; Chopped flat-leaf parsley - ¼ cup

Ingredients for - Summer Garden Crustless Quiche

1. Olive oil, or as needed 1 teaspoon

2. Olive oil 1 tablespoon

3. Yellow onion, minced 1

4. Garlic, minced 3 cloves

5. Chopped kale 5 cups

6. Kosher salt ¼ teaspoon

7. Fresh black pepper, or to taste 2 grinds

8. Diced tomato 1 cup

9. Shredded carrots ½ cup

10. Eggs 5

11. Whole milk ¾ cup

12. Shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese) 7 ½ ounces

13. Chopped flat-leaf parsley ¼ cup

How to cook deliciously - Summer Garden Crustless Quiche

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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. Rock_lobster