Crustless Kale, Sundried Tomato, and Parmesan Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 119.2
- Total Fat: 6.6 g
- Cholesterol: 56.8 mg
- Sodium: 343.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.1 g
- Protein: 9.8 g
View full nutritional breakdown of Crustless Kale, Sundried Tomato, and Parmesan Quiche calories by ingredient
Introduction
This crustless quiche is delightful any day of the week, for any meal! This crustless quiche is delightful any day of the week, for any meal!Number of Servings: 8
Ingredients
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1 bunch of kale (6-7 large leaves)
1 medium onion, chopped
1 tbsp olive oil
1/4 c sundried tomatoes
2 large eggs
1 c cottage cheese
3/4 c freshly grated Parmesan cheese
1 tsp dijon mustard
1 tbsp Italian seasoning
Directions
Wash and destem the kale. Rip into small pieces and steam for 5-6 minutes. Saute the onion in the olive oil until soft and translucent. Chop the sundried tomatoes into small pieces. When the kale is finished steaming, chop finely.
In a bowl, mix together eggs, cheeses, mustard and seasoning. Mix in vegetables. Spray a 9 in pie plate with non-stick spray. Pour mixture into pie plate. Bake at 375 for 40 minutes, or until knife comes out clean. Eat warm.
Makes great leftovers for lunch or breakfast the next day :)
In a bowl, mix together eggs, cheeses, mustard and seasoning. Mix in vegetables. Spray a 9 in pie plate with non-stick spray. Pour mixture into pie plate. Bake at 375 for 40 minutes, or until knife comes out clean. Eat warm.
Makes great leftovers for lunch or breakfast the next day :)
Member Ratings For This Recipe
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LEAL536
I make something like this but I throw in whatever veggies I have on hand. I put grated zucchini, grated carrots, bell peppers, onions. I found a broccoli slaw at the store (already grated!!) including broccoli, cabbage, carrot. I just added the onion and bell peppers ('cause I like 'em). Yummy!!!!! - 12/25/13
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ETHELMERZ
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PATRICIAANN46
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CD13311049
