Vegetarian

Crustless Kale, Sundried Tomato, and Parmesan Quiche is for Dinner.

Crustless Kale, Sundried Tomato, and Parmesan Quiche takes 30 minutes to prepare.

Crustless Kale, Sundried Tomato, and Parmesan Quiche takes 40 minutes to cook.

Crustless Kale, Sundried Tomato, and Parmesan Quiche makes 8 servings.

The ingredients for Crustless Kale, Sundried Tomato, and Parmesan Quiche are:

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

Here is how you make Crustless Kale, Sundried Tomato, and Parmesan Quiche:

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 :)

The nutritional information for Crustless Kale, Sundried Tomato, and Parmesan Quiche is:

• 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

The dietary needs meet for Crustless Kale, Sundried Tomato, and Parmesan Quiche is Gluten Free