Summer Kale Crustless Quiche

By • July 26, 2014 0 Comments

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Author Notes: Easy to make quiche with most of the items from your weekly CSA (Kale, Carrots, Onion, Garlic and Tomato).
Originally posted by Mattsbelly at
Michael Hummel


Makes 1 9" quiche

  • 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
  • 7.5 ounces shredded Cheddar cheese
  • 1/4 cup chopped flat-leaf parsley
  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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