Quiche with Kale, Tomato, and Leek Recipe - Allrecipes.com
Quiche with Kale, Tomato, and Leek Recipe
  • READY IN ABOUT hrs

Quiche with Kale, Tomato, and Leek

Recipe by  

"A simple and healthy breakfast! I don't use pie crust, although I'm sure it would be delicious with crust also. I make this on Sunday night, and I'm a little less grumpy getting out of bed on Monday morning knowing I can microwave this for breakfast!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
  3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
  4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
  5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
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Reviews More Reviews

Feb 02, 2014

I've made this recipe several times and it is always a hit. The recipe, as stated is perfect, but I've used whatever cheese and vegetables I have on hand. If I'm using cheddar I often add Sriracha instead of the rosemary. It is also great with a little bacon or ham added. It is my "go to" for breakfast. It is also delicious heated up the next day.

 
Jul 19, 2013

We didn't have a leek so we used some red onion instead. This is a wonderfully tasty recipe. Tried it out on guests and the loved it as well. It was gone in one sitting with just the four of us (and I doubled the recipe!).

 
Sep 18, 2013

This was a nice departure from my regular quiche, using fresh kale, tomatoes and rosemary from my garden made it more special and I served it as a main dish for dinner. I did make a pie crust that called for dried basil which gave an extra layer of flavor and I only used 3/4 cup milk then baked it at 400 degrees for 30 minutes in my small convection oven. Turned out great, I will definitely be making this again!

 
Aug 21, 2014

Made this for a light, late dinner last night and it was perfect. I baked it in a pie crust and it was very tasty. The rosemary made it smell yummy and the tomatoes gave it a nice punch of flavor. My husband really liked it (he put Tobasco sauce on it - loves the stuff). It's a good idea to let it sit for a few minutes before cutting into it so everything can set and not be too messy when you cut into it. I will definitely make this again.

 
Apr 16, 2014

Delicious. It was my first quiche and my hubby and I loved it... so healthy, easy, and good.

 
Oct 16, 2013

Perfect! Didn't change a thing except had a whole wheat pie shell that I poured it into. Will make again.

 
Nov 16, 2014

Made this for a retreat brunch, so delicious!! I used a frozen pie shell, thawed for a bit, spinach instead of kale. Yummy! There was only 1 slice left, and I'm about to eat it for dinner!! Thanks for a great and easy recipe.

 
Oct 28, 2014

I made this for dinner, and my one year olds loved it! So did my husband and I, but I was thrilled that my kids ate it. I upped it a little for a 9" pie plate and used swiss chard instead of kale.

 

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Nutrition

  • Calories
  • 110 kcal
  • 5%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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