| Servings |
|
Ingredients
- 1 teaspoon Olive Oil or as needed
- 1 tablespoon Olive Oil
- 1 Yellow Onion minced
- 3 cloves Garlic minced
- 5 cups Kale chopped
- 1/4 teaspoon Kosher Salt
- 2 grinds Fresh Black Pepper or to taste
- 1 cup Tomato diced
- 1/2 cup Carrots shredded
- 5 Eggs
- 3/4 cup Whole Milk
- 7 1/2 ounces Cheddar Cheese shredded
- 1/4 cup Flat-leaf Parsley chopped
Ingredients
|
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.
Share this Recipe