Quick & Easy Crustless Garden Vegetable Quiche
This simple yet impressive dish is the perfect brunch or breakfast meal for the beginner baker!
Print
Pin
Servings: 6 SERVINGS
Calories: 197kcal
Equipment
- Large skillet
- Knife and cutting board
- Mixing bowls
- Oven
Ingredients
- 2 tsp avocado or olive oil
- 1 cup onion, minced
- 2 garlic cloves, minced
- 3 cups kale, chopped
- 1 cup grape tomatoes, halved
- ½ cup shredded carrots
- 6 eggs
- ¾ cup milk
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt
- Freshly ground pepper to taste
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- Cooking spray
Instructions
- Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 F.
- Heat the oil in a large skillet over medium-high heat and saute the onion for 2 minutes. Add the rest of the veggies and cook for about 5 minutes or until tender. Remove from heat.
- In a large bowl, whisk the eggs and milk together. Stir in the shredded cheeses, dried herbs, red pepper flakes, salt, pepper, and veggie mixture. Pour into the prepared dish and bake for about 50 minutes or until settled in the center and slightly brown on top. Let cool for 2-3 minutes before slicing.
Nutrition
Calories: 197kcal | Carbohydrates: 10g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 203mg | Sodium: 412mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 8mg