Two farmer's market visit this week and both times I ended up walking away with heirlooms. Heirloom tomatoes are the summer's greatest herbivore gift, just think raw with salt, slightly roasted for salads, and pizza toppings. This crustless quiche recipe is super healthy but really lets the flavors of the tomatoes shine.
Ingredients:
Eggs (4:1 ratio with milk)
Almond milk (some people use heavy cream but the almond milk is just as creamy but healthier)
Handful of shredded kale
Colorful assortment of heirlooms
Salt, pepper
Sun-dried tomatoes to garnish (optional)
1. Whisk together the eggs and milk till smooth.
2. Spray a non-stick baking pan with a cooking spray and add the egg/milk mix.
3. Add the pieces of kale scattered with salt and pepper.
4. Slice the heirlooms into thin slices and cover the top of the egg mixture. You want to cover the whole top and have them overlapping, but for cooking them it's better to overlap more around the eggs so the middle can cook evenly.
5. More salt and pepper and into the oven at 350 F for about 30 minutes. You'll have to check on it will the eggs are completely cooked.
6. Sprinkle with sun-dried tomatoes on top if you'd like and serve immediately.
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