Ingredients

• 1 teaspoon olive oil , or as needed
• 1 tablespoon olive oil
• 1 yellow onion , minced
• 3 cloves garlic , minced
• 5 cups chopped kale
• 0.25 teaspoons kosher salt
• 2 grindss fresh black pepper , or to taste
• 1 cup diced tomato
• 0.5 cups shredded carrots
• 5 eggs
• 0.75 cups whole milk
• 7.5 ounces shredded Cheddar cheese , such as Sargento® 4 State Cheddar Cheese
• 0.25 cups chopped flat-leaf parsley

Instructions

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 per serving