July 10, 2019
Page 11
F OOD
Happy Born Day
Jamar Tarver and Hirani Baldwin
Love Always your Family
Summer Garden Crustless Quiche
Ingredients:
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1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced3 cloves garlic, minced
5 cups chopped kale
1/4 teaspoon kosher salt
2 grinds fresh black pepper, or to taste
1 cup diced tomato
1/2 cup shredded carrots
5 eggs
3/4 cup whole milk
7 1/2 ounces shredded Cheddar cheese
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch pie dish with 1 teaspoon olive oil.
2. Heat 1 tablespoon olive oil in a skillet over medi-
um heat; cook and stir onion and garlic in the hot oil
until garlic is fragrant, 2 to 3 minutes. Add kale, salt,
and pepper; cook, stirring occasionally, until kale is
wilted, about 5 minutes. Stir tomato and carrots into
kale mixture; cook for 5 more minutes. Remove skil-
let from heat.
3. Whisk eggs and milk together in a bowl. Stir
Cheddar cheese, kale mixture, and parsley into egg
mixture; pour into the prepared pie dish.
4. Bake in the preheated oven until quiche is set in
the middle and a knife inserted in the center comes
out clean, about 50 minutes. Cool in pie dish for 2
to 3 minutes before slicing.
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