Caramelized Tomato, Kale, & Goat Cheese Quiche
There’s something magical about how tomatoes transform when caramelized—their natural sugars deepen, their flavors become rich and jammy, and they bring a vibrant sweetness to any dish. In this crustless quiche, garden-fresh tomatoes take center stage, complemented by tender kale, creamy goat cheese, and a light custard. The result is a wholesome, flavorful dish that works equally well for brunch, lunch, or a light dinner.
Tomatoes aren’t just delicious; they’re also packed with nutrients that support overall wellness. This recipe is a perfect way to highlight their versatility in the kitchen while enjoying a meal that’s both satisfying and nourishing. Serve it warm with a simple salad or at room temperature for an effortless, elegant addition to your table.
Caramelized Tomato, Kale, & Goat Cheese Quiche
Ingredients
- 1 tbsp avocado or olive oil
- 1/2 cup thinly sliced onion
- 2 cloves garlic, minced
- 2 cups cherry or grape tomatoes, halved
- 1 tsp sugar (optional, to enhance caramelization)
- 1 cup chopped kale, stems removed
- 4 ounces goat cheese, crumbled
- 2 tbsp chopped fresh basil, chopped
- Custard Base:
- 5 large eggs
- 1 1/4 cups whole milk
- pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan.
- Heat avocado/olive oil in a skillet over medium heat. Add onion and cook until softened, 2- 3 minutes.
- Add minced garlic and halved tomatoes, sprinkle with sugar if using, and begin cooking. After 2 - 3 minutes, when the tomatoes are softened, place the skillet under the broiler and continue cooking until the tomatoes and onions are caramelized. Alternately, omit the broiler and continue cooking on the stove top until the tomatoes are caramelized.
- Stir in kale and cook until just wilted, 2–3 minutes. Remove from heat.
- Make the custard in a medium bowl by whisking together eggs, milk, salt, pepper, nutmeg, and optional red pepper flakes.
- Spread the tomato-kale mixture evenly in the prepared dish and sprinkle with goat cheese and fresh chopped basil.
- Pour custard mixture over the top.
- Bake for 35–40 minutes, or until the quiche is puffy, its center is set, and the top is lightly golden. A knife inserted should come out mostly clean.
- Let cool for 10 minutes before slicing. Garnish with extra basil and enjoy warm or at room temperature.
Notes
- You can use 2% milk though the quiche will be a bit softer and less rich.
- For a richer quiche you can use half and half or heavy cream for part or all of the milk.
- To add a crust, lightly parbake it before filling.