Recipe By Singer6
Published Apr 2nd
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 1 9-inch quiche Calories 296.8

This is one of my favorite 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.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
  2. 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. 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.
  3. 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. 4 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 Facts

  • Calories 296.8
  • Carbohydrate 12.6 g
  • Cholesterol 195.3 mg
  • Fat 20.5 g
  • Fiber 2.3 g
  • Protein 17.7 g
  • Saturated Fat 9.8 g
  • Sodium 406.4 mg
  • Sugar 4 g


  1. I am so excited about this recipe. It is packed with veggies and so delicious! I did make 2 modifications. I substituted zucchini for the carrots because I didn't have carrots on hand but I've got loads of zucchini. I also omitted the parsley. Because the zucchini has a higher moisture content it took longer - Read more ...
  2. This is a good recipe to use with Kale. I took the advice of another review and massaged the Kale in a solution of water lemon juice and salt. I made one quich without cheese and it was good as well.
  3. 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 - Read more ...
  4. Granted I just used what we had (turnip greens peppers instead of kale carrots tomatoes) - so maybe that accounts for the difference but found the recipe a little bland...I added just about a T of flour and thought that the texture came out great... Just missing some seasoning....
  5. This is simply fantastic as-is with no substitutions or changes to the recipe (I'm notorious for tweaking things). The flavors complement each other nicely it's chock full of veggies (nicely brightened by the addition of parsley) and the cheese flavor actually comes through. A definite keeper...and such a refreshing change from the glut of rubbery - Read more ...
  6. A keeper! Took me much longer than 20 minutes to make. It took 60 minutes to bake. Very healthy!
  7. 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 - Read more ...
  8. This was pretty good. I subbed spinach for the kale.
  9. I have to confess that I cooked the veggies in bacon grease instead of oil. I also mixed the cheese and veggies together and put them in the pie pan, then put the egg mixture on top, which I think is less messy and tends to have a better consistency.
  10. 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. - Read more ...

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