Kale with Artichokes and Sundried Tomato Quiche

Kale Artichoke QuicheDifficulty: Easy

Category: Main Dish/ Breakfast

Time: 15 minutes hands on, 45 minutes cooking Total time: 1 hour

Servings: 4 to 6



6 eggs

2 to 3 cups Kale (I used baby kale, if using regular remove leaves from stem, and chop leaves.)

¾ cup sundried tomatoes

1 cup artichokes, chopped (I used the frozen from Trader Joes, thawed)

1 cup Coconut milk

1 garlic glove crushed

1 Tbsp fresh rosemary

½ tsp Sea Salt

½ tsp Fresh Ground Pepper


Heat oven to 350°

Whisk the eggs in a large bowl. Add the rest of the ingredients in the bowl and stir together.

Spray a pie plate with olive oil. Pour mixture into pie plate. Bake for 45 minutes in a 350° oven.

Let sit for a few minutes. Slice and serve.

* Feel free to experiment with different vegetables and herbs. Add some fresh fruit for a great breakfast/brunch or a tossed salad for a lunch/dinner.

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