Summer Garden Crustless Quiche

Summer Garden Crustless Quiche


"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."


1 h 15 m 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Preheat oven to 350 degrees
  2. Heat oil over medium heat.
  3. Cook onion and garlic until fragrant.
  4. Add chopped kale, salt and pepper cook stirring occasionally for 5 minutes.
  5. Add tomatoes and carrots, cook an additional 5 minutes.
  6. Set pan aside to cool while preparing the rest of the ingredients.
  7. Whisk eggs and milk together in a medium sized bowl. Stir in Sargento 4 States cheddar.
  8. To egg mixture add Kale mixture.
  9. Add parsley.
  10. Stir to combine.
  11. Poor into oiled pie dish.
  12. Bake for 50 minutes.
  13. Let cool a few minutes before slicing.
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Use whatever brand of cheese you like.