Summer Garden Crustless Quiche
Summer Garden Crustless Quiche might be just the side dish you are searching for. One serving contains 216 calories, 13g of protein, and 15g of fat. For 88 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for The Fourth Of July. It is a very affordable recipe for fans of Mediterranean food. This recipe from Allrecipes has 89 fans. A mixture of olive oil, whole milk, shredded cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 78%, this dish is solid. Garden Vegetable Crustless Quiche, Summer Garden Crustless Zucchini Pie, and Crustless Quiche are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 cup shredded carrots
5 eggs
1/4 cup chopped flat-leaf parsley
3 cloves garlic, minced
5 cups chopped kale
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon olive oil, or as needed
2 grinds fresh black pepper, or to taste
7 1/2 ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
1 cup diced tomato
3/4 cup whole milk
1 yellow onion, minced
Equipment:
pie form
oven
frying pan
whisk
bowl
knife
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
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.
3. 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.
4. Remove skillet from heat.
5. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
6. 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 Information:
covered percent of daily need
