Summer Garden Crustless Quiche

Summer Garden Crustless Quiche

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"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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1 h 20 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 34 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

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 abou...

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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 wa...

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 m...

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 ...

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 Alfre...

This is a good recipe to use with Kale. I took the advice of another review and massaged the Kale in a solution of water, lemon juice, and salt. I made one quich without cheese and it was good a...

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

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

Yummy! A nice quick dinner. I had everything on hand and also added 2 chopped aidells mango Jalepeno sausages. Next time I will add roasted red peppers. Delish!

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 ...

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