Summer Garden Crustless Quiche

• 1 teaspoon olive oil, or as needed
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 5 cups chopped kale
• 1/4 teaspoon kosher salt
• 2 grinds fresh black pepper, or to taste
• 1 cup diced tomato
• 1/2 cup shredded carrots
• 5 eggs
• 3/4 cup whole milk
• 7 1/2 ounces shredded Cheddar cheese (such as Sargento(R) 4 State Cheddar Cheese)
• 1/4 cup chopped flat-leaf parsley

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

olive oil, olive oil, yellow onion, garlic, chopped kale, kosher salt, black pepper, tomato, carrots, eggs, milk, cheddar cheese, flatleaf

Taken from www.allrecipes.com/recipe/233141/summer-garden-crustless-quiche/ (may not work)