Ingredients
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1 teaspoon
olive oil, or as needed
-
1 tablespoon
olive oil
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1
yellow onion, minced
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3
cloves garlic, minced
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5 cups
chopped kale
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1/4 teaspoon
kosher salt
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2
grinds fresh black pepper, or to taste
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1 cup
diced tomato
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1/2 cup
shredded carrots
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5
eggs
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3/4 cup
whole milk
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7.5 ounces
shredded Cheddar cheese
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1/4 cup
chopped flat-leaf parsley
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil
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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
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Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
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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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