A simple and healthy breakfast! I don't use pie crust, although I'm sure it would be delicious with crust also. I make this on Sunday night, and I'm a little less grumpy getting out of bed on Monday morning knowing I can microwave this for breakfast!

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.

  • Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.

  • Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.

  • Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!

Nutrition Facts

110 calories; protein 8g 16% DV; carbohydrates 4.1g 1% DV; fat 7g 11% DV; cholesterol 106.4mg 36% DV; sodium 216.7mg 9% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2014
I've made this recipe several times and it is always a hit. The recipe, as stated is perfect, but I've used whatever cheese and vegetables I have on hand. If I'm using cheddar I often add Sriracha instead of the rosemary. It is also great with a little bacon or ham added. It is my "go to" for breakfast. It is also delicious heated up the next day. Read More
(17)

Most helpful critical review

Rating: 3 stars
12/15/2018
It was really good but it really could have used a crust! Read More
62 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2014
I've made this recipe several times and it is always a hit. The recipe, as stated is perfect, but I've used whatever cheese and vegetables I have on hand. If I'm using cheddar I often add Sriracha instead of the rosemary. It is also great with a little bacon or ham added. It is my "go to" for breakfast. It is also delicious heated up the next day. Read More
(17)
Rating: 5 stars
07/19/2013
We didn't have a leek so we used some red onion instead. This is a wonderfully tasty recipe. Tried it out on guests and the loved it as well. It was gone in one sitting with just the four of us (and I doubled the recipe!). Read More
(6)
Rating: 5 stars
09/18/2013
This was a nice departure from my regular quiche using fresh kale tomatoes and rosemary from my garden made it more special and I served it as a main dish for dinner. I did make a pie crust that called for dried basil which gave an extra layer of flavor and I only used 3/4 cup milk then baked it at 400 degrees for 30 minutes in my small convection oven. Turned out great I will definitely be making this again! Read More
(4)
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Rating: 5 stars
08/21/2014
Made this for a light late dinner last night and it was perfect. I baked it in a pie crust and it was very tasty. The rosemary made it smell yummy and the tomatoes gave it a nice punch of flavor. My husband really liked it (he put Tobasco sauce on it - loves the stuff). It's a good idea to let it sit for a few minutes before cutting into it so everything can set and not be too messy when you cut into it. I will definitely make this again. Read More
(4)
Rating: 5 stars
04/22/2016
True confession: I made this only because my co-op share included leeks and kale, both of which I wanted to figure out how to use up. This recipe (I made it as a true quiche, in a crust) is AMAZING! The rosemary provides the balance and counterpoint that merges these assertive flavors into a delicious whole. Bring on the kale! Read More
(3)
Rating: 5 stars
10/28/2014
I made this for dinner and my one year olds loved it! So did my husband and I but I was thrilled that my kids ate it. I upped it a little for a 9" pie plate and used swiss chard instead of kale. Read More
(2)
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Rating: 5 stars
11/16/2014
Made this for a retreat brunch so delicious!! I used a frozen pie shell thawed for a bit spinach instead of kale. Yummy! There was only 1 slice left and I'm about to eat it for dinner!! Thanks for a great and easy recipe. Read More
(1)
Rating: 5 stars
10/16/2013
Perfect! Didn't change a thing except had a whole wheat pie shell that I poured it into. Will make again. Read More
(1)
Rating: 5 stars
04/16/2014
Delicious. It was my first quiche and my hubby and I loved it... so healthy easy and good. Read More
(1)
Rating: 3 stars
12/15/2018
It was really good but it really could have used a crust! Read More
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