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Sounds like this would be limited in flavor, taste and excitement, but it is a fabulous treat to have for breakfast. Kurt and I are partial to salad as a side, instead of fruit, when we have vegetable quiche and it is a perfect compliment to this simple recipe.
- 6 eggs (learn more about eggs from Jenn’s Reviews)
- 2 lacianto kale leaves
- 1 white medium onions
- 3 cloves of garlic
- 4 leaves of fresh basil
- 1/3 cup almond milk
- Salt & pepper to taste
- 1 tsp olive oil
- Preheat oven to 350º.
- Thinly slice the onions and garlic and sautee in olive oil until a nice golden brown color. Set aside to cool.
- Crack and whisk all 6 eggs, adding a little salt and pepper to taste. Add the almond milk and continue to whisk until a slight froth forms. Add the onions and garlic to the batter after they are cooled.
- Chop the kale and basil into thin slivers and add to the batter. Switch to a spatula and gently fold into the batter. When complete pour into the silicone quiche holder (since these tend to be a little flimsy it is always best to put onto a baking tray first).
- Put in the oven for 45 minutes to an hour depending on your preference. The top will not crust over (since you don’t have cheese) and the edges will only slightly brown so it is important to check frequently with a toothpick, etc.
- Wait 5 minutes after taking out of the oven so it can continue to cook inside. Then slice and serve with a side of greens. We have a terrific 12 year aged white balsamic and olive oil we typically add to the salad.
- Jamie Oliver Gluten Free Quiche
- Ham & Potato Crustless Bake
- Garden Vegetable Crustless Quiche
- Potato, Spring Onion, Dill & Cheese Frittata
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Sunday, in the middle of an up and down weather day with winter and spring (high temps, low temps / snow, sun) we had a delicious Vegfest, complete with locally grown winter veggies, and a variety of other options.
