Vegetarian

Crustless Kale and Fresh Mozzarella Quiche is for Lunch.

Crustless Kale and Fresh Mozzarella Quiche takes 10 minutes to prepare.

Crustless Kale and Fresh Mozzarella Quiche takes 50 minutes to cook.

Crustless Kale and Fresh Mozzarella Quiche makes 8 servings.

The ingredients for Crustless Kale and Fresh Mozzarella Quiche are:

4 cups chopped fresh kale
3 cups fresh spinach, chopped
1 medium onion, chopped
1 tbs extra virgin olive oil
? cup sun dried tomatoes, cut into small pieces
4 large eggs
5 oz/ (5 slices) Bel Giosio Fresh Mozzarella cheese, cubed small (about the size of peas)
? cup grated parmesan cheese
1 tsp spicy brown mustard
1 tbsp Italian seasoning

Here is how you make Crustless Kale and Fresh Mozzarella Quiche:

Preheat oven to 375. Saut? onion in olive oil until soft. Add kale and spinach and continue to saut? until tender and wilted. Remove from heat and add sun dried tomatoes.Whisk eggs in large bowl with mustard and Italian seasoning. Stir in cheeses and vegetables. Pour into greased pie plate and spread evenly.Bake at 375 for 40 minutes, or until knife inserted in center comes out clean. Cut into 8 even wedges.Serving Size: Makes 8 pie shaped wedgesNumber of Servings: 8Recipe submitted by SparkPeople user GINGERSUNSHINE.

The nutritional information for Crustless Kale and Fresh Mozzarella Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 128.6

• Total Fat: 8.9 g
• Cholesterol: 108.0 mg
• Sodium: 190.4 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 1.0 g
• Protein: 8.6 g