This flavorful vegetarian Cheddar and kale quiche is filled with kale and gets a sweet and savory note from the shallots. The two Cheddars work in harmony to provide sharpness and tang with a hint of nuttiness. Enjoy for breakfast, brunch or dinner!

EatingWell.com, March 2022

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Credit: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Recipe Summary

active:
20 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat oil in a large skillet or saucepan over medium heat. Add shallots and cook, stirring occasionally, until softened and beginning to turn golden brown, 8 to 10 minutes. Add kale and garlic and cook, folding and stirring constantly, until the kale has wilted and is crisp-tender, 5 to 6 minutes. Add vinegar and remove from heat. Transfer all but 1/3 cup of the kale mixture to the prepared pie pan and set aside to cool slightly, about 10 minutes.

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  • Meanwhile, crack eggs into a medium bowl and whisk until completely smooth. Whisk in half-and-half, salt and nutmeg. Sprinkle half the yellow and half the white Cheddar over the kale in the pie pan. Pour the egg mixture over the cheeses; top with the remaining cheeses. Scatter and nestle the reserved 1/3 cup kale over the top of the quiche. Bake until golden brown, puffed around the edges and set with a slight, firm jiggle in the center, 35 to 40 minutes. Let cool for about 10 minutes before slicing and serving.

Equipment

9-inch deep-dish pie pan

Nutrition Facts

1 slice
301 calories; protein 15g; carbohydrates 9g; dietary fiber 1g; sugars 4g; fat 23g; saturated fat 10g; mono fat 7g; poly fat 2g; cholesterol 227mg; vitamin a iu 4326IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 32mg; vitamin d iu 42IU; vitamin e iu 2IU; folate 34mg; vitamin k 1mg; sodium 469mg; calcium 314mg; iron 2mg; magnesium 15mg; phosphorus 147mg; potassium 208mg; zinc 1mg; omega 6 fatty acid 1g.
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