Summer garden crustless quiche

    (84)
    1 hour 20 min

    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.


    4 people made this

    Ingredients
    Serves: 6 

    • 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
    • 5 eggs
    • 180ml milk
    • 200g grated Cheddar cheese
    • 1 tablespoon chopped flat-leaf parsley

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm pie dish with 1 teaspoon olive oil.
    2. 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.
    3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture and parsley into egg mixture; pour into the prepared pie dish.
    4. 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.

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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (69)

    by
    31

    What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After washing the kale, immersed it in a solution of water, lemon juice and salt, and then vigorously massaged it for about 3 minutes. There was not a trace of bitterness in the cooked kale. Total bake time was about 60, rather than 50 minutes for the center part to firm up. While two of us felt the seasoning was spot on, one person added several drops of Frank’s Red Hot sauce. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow’s lunch. MATTSBELLY, thank you for sharing a great veggie dish.  -  06 Aug 2013  (Review from Allrecipes US | Canada)

    by
    19

    It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added mushrooms too. I cooked the veggies in a cast iron skillet, so rather than transferring it over, i poured the egg mix into the skillet and put the whole thing in the oven. I added a scant cup of bisquick as well, make sure its light and fluffy! thanks for the recipe :D  -  01 Sep 2013  (Review from Allrecipes US | Canada)

    by
    11

    Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup shredded zucchini and about 1/2 cup tomatoes. I also added some fresh thyme a little bit of mustard (1 1/2 tsp ish) and extra pepper. They taste wonderful even though I forgot to add the cheese! I think they would be even better with a little bit of salsa on top. Also, I baked them in medium sized muffin tins because I want to freeze them for quick snacks later so the cooking time was about 30 minutes. This is going in the recipe box!!!  -  17 Jun 2014  (Review from Allrecipes US | Canada)

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