August 4, 2015

Vegetable Quiche

You know those times where you seem to have a refrigerator full of vegetables that you don't know what to do with?  Well, that was the case with me this past weekend.  I decided to make a variation of this vegetable quiche recipe and the end result was absolutely delicious.  It was super easy to make, it used up all of my extra vegetables, and best of all, my husband and daughter both loved it.

1 tbsp olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups of chopped kale (I used fresh chopped spinach)
1 cup diced tomatoes
1/2 cup shredded carrots
1/4 cup chopped parsley
1/2 cup chopped mushrooms
5 eggs
3/4 cup whole milk (I used non fat non dairy creamer and it worked like a charm!)
1 1/2 cups shredded cheese (I used a low-fat 3 cheese blend)

Preheat oven to 350 degrees
Spray a 9" pie dish with cooking spray
Heat 1 tbsp olive oil in skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant (about 2-3mns)
Add kale/spinach, salt & pepper; cook, stirring occasionally until kale is wilted (about 5mns)
Stir tomato, carrots and mushrooms into kale/spinach mixture and cook for 5 more minutes.
Remove skillet from heat
Whisk eggs and milk/creamer together in a bowl.  Stir cheese, kale/spinach mixture and parsley into egg mixture and pour into the prepared pie dish
Bake in the preheated oven for 50 minutes (a knife inserted into the center should come out clean)
Cool for 2-3  minutes before slicing


    1. This looks so delicious and totally "my kind" of meal!

    2. This looks so good! Quiche is such a great way to cook out extra veggies you may have... I often make one with spinach and mushrooms.

      xo, alison*elle