Summer Garden Crustless Quiche Recipe - Allrecipes.com
Summer Garden Crustless Quiche Recipe
  • READY IN ABOUT hrs

Summer Garden Crustless Quiche

Recipe by  

"This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche."

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2013

What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After washing the kale, immersed it in a solution of water, lemon juice and salt, and then vigorously massaged it for about 3 minutes. There was not a trace of bitterness in the cooked kale. Total bake time was about 60, rather than 50 minutes for the center part to firm up. While two of us felt the seasoning was spot on, one person added several drops of Frank’s Red Hot sauce. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow’s lunch. MATTSBELLY, thank you for sharing a great veggie dish.

 
Most Helpful Critical Review
Jun 09, 2014

Granted, I just used what we had (turnip greens, peppers, instead of kale, carrots, tomatoes) - so maybe that accounts for the difference, but found the recipe a little bland...I added just about a T of flour and thought that the texture came out great... Just missing some seasoning....

 
Sep 01, 2013

It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added mushrooms too. I cooked the veggies in a cast iron skillet, so rather than transferring it over, i poured the egg mix into the skillet and put the whole thing in the oven. I added a scant cup of bisquick as well, make sure its light and fluffy! thanks for the recipe :D

 
Aug 08, 2013

This was pretty good. I subbed spinach for the kale.

 
Mar 24, 2014

I did not use tomatoes or carrots because I did not have them in my fridge. I also used Jarlsberg cheese instead of cheddar. I keep skim milk in the fridge so I used that plus 1/4 cup of Alfredo sauce to add some richness. The kids loved it and asked for seconds!

 
Jun 17, 2014

Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup shredded zucchini and about 1/2 cup tomatoes. I also added some fresh thyme a little bit of mustard (1 1/2 tsp ish) and extra pepper. They taste wonderful even though I forgot to add the cheese! I think they would be even better with a little bit of salsa on top. Also, I baked them in medium sized muffin tins because I want to freeze them for quick snacks later so the cooking time was about 30 minutes. This is going in the recipe box!!!

 
May 27, 2014

This is simply fantastic as-is with no substitutions or changes to the recipe (I'm notorious for tweaking things). The flavors complement each other nicely, it's chock full of veggies (nicely brightened by the addition of parsley) and the cheese flavor actually comes through. A definite keeper...and such a refreshing change from the glut of rubbery, bland, overpowered-by-crust quiche recipes out there. :-)

 
Mar 18, 2014

A keeper! Took me much longer than 20 minutes to make. It took 60 minutes to bake. Very healthy!

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 406 mg
  • 16%

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

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