About this recipe:This flavourful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the pastry. This is one of my favourite 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.
1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 onion, minced
3 cloves garlic, minced
350g chopped kale
1/4 teaspoon coarse sea salt
2 grinds fresh black pepper, or to taste
180g diced tomato
65g grated carrots
200g grated Cheddar cheese
1 tablespoon chopped flat-leaf parsley
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Grease a 23cm pie dish with 1 teaspoon olive oil.
Heat 1 tablespoon olive oil in a pan 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 pan 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 centre comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.