Egg and Kale Crustless Quiche with Mozzarella (adapted from Kalyn’s Kitchen)
The great thing about this recipe is it gets even more nutritious the more veggies you add. And more delicious as well. I used 8 ounces of kale, one sweet onion, 8 eggs and 3/4 cups of part-skim mozzarella cheese. But zucchini, squash, mushrooms, even tomatoes would be really good.. or all of the above.
First, preheat your oven to 400.
Saute onions and add kale. To do 8 oz of kale I had to add, let wilt, add more, then repeat. I wasn’t using any other veggies so I wanted to load up on kale.
Then layer into the baking dish of your choice. Start with the kale and onion mixture and add the cheese on top of that. Mix eight eggs separately and pour on top, and use a fork to gently “stir” the mixture to ensure the eggs are fully incorporated.
I used a smaller baking dish because although both my husband and I cook often, we are cheapos and actually have a limited supply of bakeware. Plus I wanted taller slices, as opposed to larger squares.
Bake for 30-35 minutes, and let cool for a good 20 minutes before attempting to slice and store. If you’re going to cut into and eat it right away, just let cool for about 10 minutes. It will still be piping hot inside. (Note: mine got a little browner than I intended as I put a separate dish in the oven at 425 for the last five minutes of cooking, trying to multi-task.)
8 large eggs
8 oz kale
Salt and pepper to taste
1 sweet onion
Add any veggies of your choice