"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!" — Katherine
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leek, white and light green parts only, sliced
halved cherry tomatoes
shredded Italian cheese blend
fresh rosemary, finely chopped
ground black pepper
grated Parmesan cheese
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!
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!).
Perfect! Didn't change a thing except had a whole wheat pie shell that I poured it into. Will make again.
This is a wonderful breakfast that is healthy and delicious. I like it better with a crust but that is the only thing I have changed. Everyone that has tried it at my house likes it and has asked for more. Five stars for using great ingredients in a delightful way.
* Percent Daily Values are based on a 2,000 calorie diet.
Quiche with Kale, Tomato, and Leek
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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