Makes 12 mini-quiches
1 bunch (about 6 cups) kale, ribs removed and thinly sliced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
6 large eggs, lightly beaten
1/4 cup (about 1 large) shallot, finely chopped
2 tablespoons garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
Parmesan cheese for garnish on top
Preheat oven to 400 degrees.
Grease or line standard (12 cup) muffin tin.
In large skillet, heat oil on medium heat; saute kale until bright green in color and tender, about 5-8 minutes. Cook in batches, as needed. Remove from skillet and set aside.
Combine cooked kale with Parmesan, eggs, shallots, garlic, Italian seasoning and pepper.
Mix well until ingredients are evenly incorporated.
Divide mixture into muffin tins and bake until firm to the touch, about 20 minutes.
Remove from oven and sprinkle with Parmesan cheese.
Let cool slightly before serving.