Quiche with Kale, Tomato, and Leek

Quiche with Kale, Tomato, and Leek

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Katherine 0

"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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1 h 10 m servings 110 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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!



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 Srir...

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 ...

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 fla...

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 kal...

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 t...

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!! Than...

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

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

I have made this several times. I do not like kale, so I substituted steamed broccoli. I have also used yellow onions. The leek is by far the favorite, but if you do not have leeks on hand or ju...

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