Summer Garden Crustless Quiche

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant 2 to 3 minutes. Add kale salt and pepper; cook stirring occasionally until kale is wilted about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.

Whisk eggs and milk together in a bowl. Stir Cheddar cheese kale mixture and parsley into egg mixture; pour into the prepared pie dish.

Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.