Broccolie Kale Cheddar Quiche Recipes

BROCCOLI, KALE & CHEDDAR QUICHE WITH SAVORY QUINOA CRUST

Steps:

• Preheat oven to 375°F. Mist an 8-inch pie dish or quiche pan with cooking spray; set aside. (NOTE: Opt for a dish with a depth of about 1½ inches.) In a small saucepan, combine broth, quinoa and bay leaf; bring to a boil. Reduce heat to low; cover and simmer until quinoa is tender and liquid is absorbed, about 12 minutes. Transfer to a large bowl; let cool. Whisk 1 egg; stir into cooled quinoa. Stir in ¼ cup cheese. Press mixture into bottom and side of prepared pie dish. Bake on a rimmed baking sheet until crust is dry to the touch, about 25 minutes. Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add leek and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and ¼ cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust. In a small bowl, whisk together remaining 2 eggs, egg whites, milk, mustard, salt and pepper. Pour into crust and sprinkle with remaining ¼ cup cheese. Bake on rimmed baking sheet until top is golden and a knife inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 6 wedges; wrap in plastic and refrigerate for 3 to 4 days. To serve, transfer a slice to oven or toaster oven at 350°F until warm; can also be eaten cold.

BROCCOLIE, KALE & CHEDDAR QUICHE

Steps:

• 1. Preheat ocen to 375F. Mist an 8 inch pie dish or quiche pan with cooking spray. Set aside.
• 2. In a small saucepan, combine both quinoa and bay leaf; bring to a boil. reduce heat to lw; cover and simmer until quinoa is tender and liquid is absorbed. about 12 minutes. let cool
• 3. Whisk 1 egg; stir into cooled quinoa. Stir in 1/4 cup cheese. Press mixture into bottom and side of prepared pie dish. Bake on a rimed baking sheet until crust is dry to the touch, about 25 minutes
• 4. Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium -low. Add leek and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and 1/4 cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust.
• 5. in a small bowl, whisk together remaining 2 eggs, egg whites, milk, mustard, salt and pepper. Pour into crust and sprinkle with remaining 1/4 cup of cheese. Bake 35 minutes

CHEESY KALE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
• Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
• Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

KALE, BROCCOLI AND CHEDDAR QUICHE

Steps:

• Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
• Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
• In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
• Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
• In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
• Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
• Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
• Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
• Pour the egg mixture into each of the muffin cups until just filled.
• Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
• Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
• Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
• Enjoy!

QUICK BROCCOLI & CHEDDAR QUICHE

Steps:

• Preheat oven to 400*. Lightly butter a 9" deep dish glass pie plate.
• Whisk eggs until blended. Whisk in the flour, milk, mustard, salt & pepper.
• Stir in the crackers and 3/4 cup cheddar cheese. Pour into the prepared pie plate.
• Sprinkle broccoli over, pressing into filling to submerge.
• Arrange the tomatoes cut side up on top and sprinkle with 1/4 cup cheddar cheese.
• Bake @ 400* for 30 minutes, until golden and knife inserted in middle comes out clean. Let stand 5 minutes before cutting.