"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." — MATTSBELLY
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olive oil, or as needed
yellow onion, minced
fresh black pepper, or to taste
7 1/2 ounces
shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
chopped flat-leaf parsley
This was pretty good. I subbed spinach for the kale.
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.
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
Added some chopped up good quality bacon. This was amazing!
I have to confess that I cooked the veggies in bacon grease instead of oil. I also mixed the cheese and veggies together and put them in the pie pan, then put the egg mixture on top, which I think is less messy and tends to have a better consistency.
Used spinach instead of kale and added sauté mushrooms per my own taste. Absolutely yummy.
OMG! Had tomatoes a plenty, so used four, cubed and dried, also two carrots, and two Vidalia onions....about 3 cloves of garlic. Didn't have any kale, but added diced ham. Sautéed all of this (adding tomatoes, parsley and ham last), then put veggies in 9 X 13 pan (too much for just a pie plate), and mixed in egg/milk mixure. Baked for an extra 10 minutes, but let me tell you....DIVINE!!! Served with sour cream and salsa!!!! You can add anything to this recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Garden Crustless Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 184
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