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 Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
1 9-inch quiche
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.

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  • 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.

Nutrition Facts

297 calories; protein 17.7g 35% DV; carbohydrates 12.6g 4% DV; fat 20.5g 32% DV; cholesterol 195.3mg 65% DV; sodium 406.4mg 16% DV. Full Nutrition
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Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2013
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. Read More
(80)

Most helpful critical review

Rating: 3 stars
06/09/2014
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.... Read More
(6)
201 Ratings
  • 5 star values: 163
  • 4 star values: 33
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2013
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. Read More
(80)
Rating: 5 stars
09/01/2013
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 Read More
(52)
Rating: 5 stars
06/17/2014
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!!! Read More
(38)
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Rating: 4 stars
08/07/2013
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. Read More
(14)
Rating: 4 stars
08/08/2013
This was pretty good. I subbed spinach for the kale. Read More
(10)
Rating: 4 stars
08/28/2014
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. Read More
(9)
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Rating: 5 stars
08/30/2015
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 to bake by about 10-15 minutes. Thank you so much for sharing this recipe. It is definitely one of my new favorites. Read More
(9)
Rating: 5 stars
03/18/2014
A keeper! Took me much longer than 20 minutes to make. It took 60 minutes to bake. Very healthy! Read More
(7)
Rating: 5 stars
05/27/2014
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 bland overpowered-by-crust quiche recipes out there.:-) Read More
(7)
Rating: 3 stars
06/09/2014
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.... Read More
(6)
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