BROCCOLIE, KALE & CHEDDAR QUICHE

Broccolie, Kale & Cheddar Quiche image

Categories Egg

Number Of Ingredients 12

1 cup chicken broth
1 batch Bay leaf
3 head large egg plus 4 large egg white, divided
1/2 cup shredded cheddar cheese, divided
1 tablespoon olive oil
1 head leek, white and light green parts only, halved lengthwise and thinly sliced
1 cup broccoli florets
1 cup packed chopped stemmed Tuscan or Lacinato kale
1/2 cup whole milk
2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

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