Saturday, May 20, 2017

Kale & Tomato Crustless Quiche

When I started this blog almost a year ago, my goal was to find ways to make heart-healthy eating fun for our family, despite the huge emotional and physical transition we were undergoing after my husband's diagnosis. It's hard enough trying to cope with the emotional ramifications of your spouse almost dying, but then to realize you have to completely overhaul your family's diet overnight, and cook most everything from's daunting!

Our family loves to eat - which is a big part of what got us into this mess - so just because we had to give up the unhealthy foods in life, I refused to be relegated to a bland, flavorless diet. Not only would that make it harder on us to want to stick to it, but also there are too many beautiful spices and fruits and vegetables out there in the world for that kind of a boring diet to be acceptable to me!

So here we are ❤ And listen, I *know* the crust is the best part of a quiche. I know. But I promise this dish still has lots of flavor, even without it! The sweetness of the cherry tomatoes creates a nice contrast to the savory combination of eggs, kale, and onions 😍

Kale & Tomato Crustless Quiche
Serves 4-6

6 eggs, with 3 of the yolks discarded
1 cup milk
1 tbsp avocado or olive oil 
1 small onion, dived
1 medium garlic clove, minced
3 cups chopped kale
1 cup cherry tomatoes, halved
1/2 tsp thyme
Freshly ground pepper, to taste 

Preheat oven to 350, and grease a pie pan.

In a medium bowl, whisk together eggs and milk. Stir in thyme and pepper, and set aside.

In a skillet, heat the oil over medium heat and when it's shiny, add the onions and sauté until translucent. Add kale and garlic, and sauté until kale starts to wilt. 

Pour kale mixture into the bottom of the pie pan, and add egg mixture on top. Arrange cherry tomato halves evenly over the surface.

Bake for 30-40 minutes or until center is firm. 

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