The Best Crustless Quiche

Bryan brought home farm fresh eggs and kale from a friend of ours that lives on a farm outside of Wailuku.  I wanted to make something delicious and hearty with the goodies she gave us, so I made a simple crustless quiche yesterday.

{the spread}

I chopped up three colorful carrots I had purchased at Whole Foods and began to saute them in a pan with olive oil while I chopped and prepped a few green onions, a tomato and tons of kale.

Once the carrots were slightly softened in the pan, I threw in the green onions, followed by the chopped tomato.  I also grated 2 garlic cloves and threw those in too.

Once everything was cooked through, I threw in the chopped kale right on top of all the vegetables.  Once the kale was slightly wilted, I slid the vegetables into a greased baking pan.

I whisked together the eggs and poured the mixture right over the vegetables.

I then put the pan in the oven and baked the quiche for 20 minutes at 375 degrees.

I let the quiche cool for five minutes before finally digging in.

{crustless quiche warm from the oven}

{a slice of quiche served with a handful of radish sprouts purchased from Whole Foods}

{almost all gone}

After I got home from work last night, I made a salad and served up the rest of the quiche for Bryan and me.  Delicious!