Recipe Details
Ingredients
-
1teaspoonolive oil, or as needed
-
1tablespoonolive oil
-
1yellow onion, minced
-
3clovesgarlic, minced
-
5cupschopped kale
-
¼teaspoonkosher salt
-
2grindsfresh black pepper, or to taste
-
1cupdiced tomato
-
½cupshredded carrots
-
5eggs
-
¾cupwhole milk
-
7 ½ouncesshredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
-
¼cupchopped flat-leaf parsley
Cooking 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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories297 | |
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 10g |
49% |
Cholesterol 195mg |
65% |
Sodium 406mg |
18% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 2g |
8% |
Total Sugars 4g |
|
Protein 18g |
35% |
Vitamin C 77mg |
85% |
Calcium 406mg |
31% |
Iron 2mg |
13% |
Potassium 541mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved