Crustless Kale & Feta Quiche With Greek Yogurt
Ingredients
- Olive Oil, enough to coat a pan
- 1 bag of kale (or one bunch, chopped)
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1/4 cup chicken broth (veggie broth can be substituted)
- 1 14oz can of vine-ripened tomatoes, drained
- 6oz Greek Yogurt (I used Chobani 0% Plain Nonfat)
- 5.25 oz sheep's milk feta, coarsely chopped
- 5 eggs
- Grated pecorino romano cheese, to top
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees
- Prepare all of your veggies by washing, chopping and mincing.
- In a large saucepan, heat up some olive oil over medium heat.
- Once your olive oil is heated, add in your onions and your garlic and saute until translucent.
- Add in your kale and begin to saute. If it is having some trouble wilting, you can add in your broth. Cover it and cook down for a couple of minutes.
- Once your kale leaves have begun to wilt, you can add in your can of drained tomatoes and stir. Allow to cook together for a couple of minutes with the lid off, stirring occasionally.
- Turn the heat off on your burner and add your chopped up feta to your kale mixture. Stir it all together until everything is evenly combined.
- Put your kale mixture into a greased baking dish. I used a 9 inch cast iron pan.
- Add your yogurt to a medium sized bowl. Crack your five eggs into the same bowl and whisk together until there are no lumps and the eggs are fluffy and thick. If your eggs are not liquid enough add in a tiny splash of water and continue to whisk until it is mixed through.
- Add your egg mixture on top of your kale mixture in the baking dish. With a fork, move around some of the kale mixture so that the egg mixture can seep into the entire dish and does not sit on top.
- Salt and pepper the top of your quiche.
- Grate some pecorino romano directly on top of your quiche so that the entire top of the quiche has a light layer of cheese covering it.
- Bake for 35-40 minutes. Check on your quiche periodically. It is done when the top is golden brown. When you cut into the center it should be dry and void of liquid egg mixture. If there is still liquid, continue to bake it, checking on it every couple of minutes.
- Serve and enjoy!
