This simple and healthy Spring Vegetable Quiche is an easy prep-ahead breakfast, brunch, or lunch that's great warm or even served at room temperature!
In a large bowl, whisk together eggs, egg whites, milk, and seasoned salt. Set aside.
Heat about 1 teaspoon of oil in a large skillet over medium heat. Sautee bell pepper, onion, garlic, and snap peas until crisp-tender (about 4-5 minutes). Add the kale and cook until wilted (about 2 more minutes).
Transfer cooked vegetables to the pie crust. Pour egg mixture over top to fill pie crust. Sprinkle with Parmesan cheese on top.
Bake for about 40 minutes, or until eggs are set. Slice into 8 pieces and serve.