Kale Broccoli And Cheddar Quiche Recipes

BROCCOLI, KALE & CHEDDAR QUICHE WITH SAVORY QUINOA CRUST

Broccoli, Kale & Cheddar Quiche with Savory Quinoa Crust image

A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.

Provided by Ivy Manning

Categories Breakfast, Classics Made Clean, Dinner Tonight

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup + 2 tbsp low-sodium vegetable or chicken broth
⅔ cup white quinoa, rinsed (TRY: Ancient Harvest Traditional Quinoa)
1 bay leaf
3 large eggs + 4 large egg whites, divided
½ cup shredded cheddar cheese, divided
1 tbsp olive oil
1 leek, white and light green parts only, halved lengthwise and thinly sliced
1 cup ¼-inch broccoli florets
1 cup packed chopped stemmed Tuscan or lacinato kale
½ cup whole milk
2 tsp Dijon mustard
½ tsp sea salt
1/4 tsp ground black pepper

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.

Nutrition Facts : Calories 245 calories

BROCCOLI AND CHEDDAR QUICHE

Broccoli and Cheddar Quiche image

Fantastic quiche, very easy!

Provided by Gail Powers-Moore

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 (9 inch) deep dish prepared pie crust
1 teaspoon vegetable oil, or as needed
2 cups finely chopped broccoli
4 eggs
½ cup milk
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g

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