Kale and tomato quiche slice

Serve this vegetarian tomato quiche slice filled with kale, carrots and a kick of chilli for a healthier picnic or packed lunch.


  • 1tbsp olive oil
  • 1 large red onion, finely chopped
  • Pinch dried chilli flakes
  • 2 garlic cloves, crushed
  • 1 red pepper, thinly sliced
  • 1 large carrot, grated
  • 100g kale, chopped
  • 8 medium eggs
  • 3tbsp skimmed milk
  • 3tbsp chopped fresh parsley or basil
  • 30g grated vegetarian parmesan-style cheese
  • Olive oil spray
  • 1tbsp pumpkin seeds
  • 250g cherry tomatoes on the vine


  1. Heat the oil in a non-stick frying pan over a medium heat. Cook the onion, chilli, garlic and red pepper for 5–6 min until softened. Add the carrot and stir-fry for 2 min. Add the kale and stir-fry for 1–2 min to wilt.
  2. Whisk the eggs and milk together in a large bowl. Stirin the herbs and half the cheese. Season with pepper.
  3. Heat the oven to 190ºC/fan 170°C/ gas 5. Line a 2 litre rectangular baking dish with non-stick baking paper and spray with oil. Scatter the veginto the dish, then pour over the egg mixture. Sprinkle with the remaining cheese and the seeds.
  4. Bake for 20–25 min until set. Put the tomatoes in a small baking tray lined with non-stick baking paper, spray with oil and bake alongside for 10 min. Serve on top of the slice.

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