Kale and Tomato Crustless Quiche

I bought a huge box of tomatoes at the farmer’s market to can over the long weekend. A few tomatoes were too bruised/squishy to use in canning safely (at least in my opinion), so I needed to come up with a use for them. We also had a lot of eggs, because they were on sale this week, so I bumped one of the other meals to next week and made this instead.

2 Tbsp olive oil
1/2 bunch kale, cut off stems and into ribbons (about 2 cups, you can use less)
1 clove garlic, minced
3 tomatoes, diced
5 eggs
1/2 cup goat milk
1 tsp Herbes de Provence
2 oz. goat or sheep feta

Saute kale and garlic in olive oil. Put into greased 9″ pie or quiche pan. Add tomatoes. Beat eggs until frothy, add milk and spices. Pour over vegetables. Crumble feta on the top.

Bake at 375 for 30-35 minutes.

Serve with brown rice and salad.

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