Preheat oven to 325 degrees. Heat oil in a 10-inch cast-iron skillet. Add shallots; cook over medium heat for 2 to 3 minutes or until softened. Remove from heat; cool slightly.
A delicious quiche without the carb-filled crust! Add baby kale, broccoli, grape tomatoes, and more for a nutrition-packed quiche perfect for any breakfast.
Servings and Ingredients
|1 tbsp. Hy-Vee canola oil|
|½ c. shallots, finely chopped|
|2 ½ c. shredded Gruyère or Hy-Vee finely shredded Swiss cheese (10-oz.), or Hy-Vee finely shredded Swiss cheese (10-oz.)|
|8 Hy-Vee large eggs, beaten|
|1 ¼ c. Hy-Vee half-and-half|
|¾ c. Hy-Vee sour cream|
|1 ½ tsp. fresh thyme, chopped|
|½ tsp. ground white pepper|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee stone-ground mustard|
|1 ¼ c. loosely packed baby kale leaves, loosely packed, divided|
|1 ¼ c. broccolini florets, divded|
|½ c. red grape tomatoes, halved|
Things To Grab
- 10-inch cast iron skillet
- Medium bowl
- Large bowl
Toss together cheese and flour in a medium bowl; set aside. Whisk together eggs, half-and-half, sour cream, thyme, white pepper, salt, and mustard in a large bowl until smooth. Stir in 1 cup kale and cooked shallots. Add cheese mixture and stir until combined.
Place half of the broccolini in same skillet; pour egg mixture on top. Top with remaining broccolini, remaining kale and tomatoes.
Bake for 60 to 65 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 355mg
- Sodium: 580mg
- Total Carbohydrates: 8g
- Protein: 26g