When my three children were still little, I created this dish a number of years ago. Now that they are all adults, they frequently cook my spaghetti recipe. Anyone who has ever tasted it has enjoyed it. Very tasty! If desired, garnish with freshly grated Parmesan cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 9-inch quiche |
Ingredients
- 1 teaspoon olive oil, or as needed
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 5 cups chopped kale
- ¼ teaspoon kosher salt
- 2 grinds fresh black pepper, or to taste
- 1 cup diced tomato
- ½ cup shredded carrots
- 5 eggs
- ¾ cup whole milk
- 7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
- ¼ cup chopped flat-leaf parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- 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.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- 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.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 406 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! I didn’t have enough kale so added a head of broccoli. Also sautéed my veggies in a cast iron pan, added the egg mixture and put it in the oven. Baked 45 min.
I liked it and everyone else really liked it. I made it almost exactly as written. I doubled recipe and used a 9X13 dish. I did add bacon and used dried parsley, not fresh. I chopped and cooked everything up to the carrots part. Refrigerated that overnight, then finished up the whole thing the next morning. Came out fine after baking 50 minutes. I will make again, if I have that much kale from the garden again.
I love crustless quiche. I make it often. Packed with veggies is the best!
Absolutely love this recipe! So delicious and nutritious!
Been making this recipe for years. It’s very flexible depending on what veggies you have on hand. Sometimes I put it in a crust but it doesn’t need it. Family prefers smoked cheese in this.
Easy to make and turned out as expected. Only change I made was Swiss cheese instead of cheddar. Will definitely make again!
Super easy. It bakes up beautifully. I used canned spinach and canned mushrooms that strained and squeezed to get out extra moisture. I also you part skim mozzarella cheese and almond milk. We will definitely be making this again.
My family loves this quiche. Thank you for sharing!
Yummy! I added Italian peppers and added Mediterranean herbs. Scrumptious.
This is delicious! I didn’t have kale, but I shredded some zucchini and summer squash, drained the excess water, and included in my sautéed vegetables. It was delicious!!! I made 2 quiche, in frozen pie crusts, with what mix I had. This recipe is a keeper for sure!
loved it
Really enjoyed this recipe as is, but the last time I made it I substituted Swiss chard for the kale, loved it even more. Like another reviewer, I baked it in the same cast-iron skillet that I cooked everything in – so easy.
Loved it. I used Swiss chard, spinach & kale for the greens. Whatever I could pick to make 5 cups.
This was excellent as is and a good way to use the garden produce. We topped it with salsa but next time I’ll add some jalapeños in the recipe. We didn’t miss the crust at all.
This recipe was not too hard, don’t be scared by the instructions. I don’t care for kale, but once it was wilted, I couldn’t taste it. A pretty delicious quiche, despite missing a crust- the cheese really makes it taste rich. I will make this again.
Super easy and simple. The great thing about quiche is that you can use whatever ingredients you have on hand. The first time I made this I added some sliced ham, spinach, and leeks. Next time I used bacon, spinach, and shallots. I don’t like kale. This recipe is a great basic outline for a quick and easy quiche. No need to bother with a high calorie crust.
Delicious! I substituted kale for defrosted frozen broccoli. Added mushrooms, red onion, fresh garlic, cherry tomatoes and extra sharp cheddar. It’s delish! The texture is perfect.
Very easy to make. Followed as stated. Just added mushrooms. Delicious.
Delicious way to use kale (which I hate). I also baked it in the same cast iron skillet that I sautéed in. It came out great.
Turned out great! Added a little extra garlic and a tsp. of mustard as suggested in another review. Will definitely make it again!
I use this recipe as a base, substituing ~4 cups of other vegetables, based upon what’s in season, several times per month and adding additional garlic and other herbs to go along with the chosen veggies. It lasts well through the week as leftovers.