Summer Garden Crustless Quiche

Name: Summer Garden Crustless Quiche
Total time: 80
Yield: 6
Ingredients: 1 teaspoon olive oil, or as needed; 1 tablespoon olive oil; 1 yellow onion, minced; 3 cloves garlic, minced; 5 cups chopped kale; 0.25 teaspoon kosher salt; 2 grinds fresh black pepper, or to taste; 1 cup diced tomato; 0.5 cup shredded carrots; 5 eggs; 0.75 cup whole milk; 7.5 ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese); 0.25 cup chopped flat-leaf parsley

Recipe by Singer6 from allrecipes.com

1 Hr. 20 Mins.

Ingredients

6 servings

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1 teaspoon olive oil, or as needed
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1 tablespoon olive oil
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1 yellow onion, minced
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3 cloves garlic, minced
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5 cups chopped kale
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0.25 teaspoon kosher salt
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2 grinds fresh black pepper, or to taste

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1 cup diced tomato
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0.5 cup shredded carrots
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5 eggs
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0.75 cup whole milk
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7.5 ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
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0.25 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.