Crustless Kale, Sundried Tomato, and Parmesan Quiche
Introduction
This crustless quiche is delightful any day of the week, for any meal!
Ingredients
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
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
Directions
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 :)
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 :)
Number of Servings: 8
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