Welcome to the sunny realm of fresh flavors and vibrant colors! Get ready to savor the essence of summer with our delectable recipe for Crustless Garden Vegetable Quiche. Bursting with the bounty of the season, this quiche celebrates the vibrant produce from your very own garden or local farmer’s market. Picture a medley of sun-ripened tomatoes, crisp zucchini, fragrant herbs, and a variety of colorful bell peppers, all nestled in a light and fluffy egg base. The best part? This quiche is crustless, allowing the garden-fresh flavors to shine through. Whether you’re hosting a summer gathering, planning a picnic, or simply craving a wholesome meal, our Crustless Garden Vegetable Quiche is a surefire hit. So, let’s embark on a culinary adventure and celebrate the flavors of summer together. It’s time to experience the garden’s bounty in every delightful bite of this scrumptious quiche. Get ready to taste the essence of summer!
Ingredients
- 1 teaspoon olive oil, or as needed
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 5 cups chopped kale
- ¼ teaspoon kosher salt
- 2 grinds fresh black pepper, or to taste
- 1 cup diced tomato
- ½ cup shredded carrots
- 5 eggs
- ¾ cup whole milk
- 7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
- ¼ cup chopped flat-leaf parsley
Directions
- 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.
