Weekly ReaderRECIPESUMMER GARDENCRUSTLESS QUICHEPREP TIME 1 Hour 20 Mins 6 ServingsINGREDIENTS1 teaspoon olive oil1 tablespoon olive oil1 yellow onion, minced3 cloves garlic, minced5 cups chopped kale1/4 teaspoon kosher salt2 grinds fresh black pepper1 cup diced tomato1/2 cup shredded carrots5 eggs3/4 cup whole milk7 1/2 ounces shredded cheddar cheese1/4 cup chopped flat-leaf parsleyINSTRUCTIONSPreheat oven to 350 degrees F(175 degrees C). Grease a 9-inch pie dishwith 1 teaspoon olive oil.Heat 1 tablespoon olive oil in a skillet overmedium heat; cook and stir onion and garlic inthe hot oil until garlic is fragrant, 2 to 3 minutesAdd kale, salt, and pepper, cook, stirring occa-sionally, until kale is wilted, about 5 minutes. Stirtomato and carrots into kale mixture; cook for 5more minutes. Remove skillet from heat.Whisk eggs and milk together in a bowl. StirCheddar cheese, kale mixture, and parsley intoegg mixture; pour into the prepared pie dishBake in the preheated oven until quiche is set inthe middle and a knife inserted in the centercomes out clean, about 50 minutes. Cool in piedish for 2 to 3 minutes before slicing.Weekly Reader Recipe sponsored"The Hardware Storefor Cooks"GRONISRARDWARE517 CherokeeLeavenworth, KS I 682-138490966 Weekly Reader RECIPE SUMMER GARDEN CRUSTLESS QUICHE PREP TIME 1 Hour 20 Mins 6 Servings INGREDIENTS 1 teaspoon olive oil 1 tablespoon olive oil 1 yellow onion, minced 3 cloves garlic, minced 5 cups chopped kale 1/4 teaspoon kosher salt 2 grinds fresh black pepper 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 INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium 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 occa- sionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish 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. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS RARDWARE 517 Cherokee Leavenworth, KS I 682-1384 90966

Date: August 15, 2019

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Weekly Reader RECIPE SUMMER GARDEN CRUSTLESS QUICHE PREP TIME 1 Hour 20 Mins 6 Servings INGREDIENTS 1 teaspoon olive oil 1 tablespoon olive oil 1 yellow onion, minced 3 cloves garlic, minced 5 cups chopped kale 1/4 teaspoon kosher salt 2 grinds fresh black pepper 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 INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium 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 occa- sionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish 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. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS RARDWARE 517 Cherokee Leavenworth, KS I 682-1384 90966 Weekly Reader RECIPE SUMMER GARDEN CRUSTLESS QUICHE PREP TIME 1 Hour 20 Mins 6 Servings INGREDIENTS 1 teaspoon olive oil 1 tablespoon olive oil 1 yellow onion, minced 3 cloves garlic, minced 5 cups chopped kale 1/4 teaspoon kosher salt 2 grinds fresh black pepper 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 INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium 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 occa- sionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish 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. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS RARDWARE 517 Cherokee Leavenworth, KS I 682-1384 90966

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