Broccoli, Kale & Cheddar Quiche with Quinoa Crust

Not keen on Quinoa but now a fan of it as an alternative to a pastry pie crust.  Quiche was everything it should be and will freeze & save the leftovers for breakfast on to the go over the coming weeks.

Ingredients:

1 cup & 2 T vegetable broth

2/3 c quinoa

1 bay leaf

3 eggs + 4 egg whites

1/2 c shredded cheddar cheese

1 T halved olive oil

1 leek, lengthwise and thinly sliced

1 c broccoli florets, (1/4 inch in size)

1 c baby kale (or spinach)

1/2 milk

2 t Dijon mustard

1/2 t salt

1/4 t pepper

Directions:

Preheat oven to 375.  Spray a glass or quiche pan with cooking spray and set aside.

In a small saucepan, combine  broth, quinoa and bay leaf; bring to a boil. Reduce heat to low and let simmer until tender and liquid is absorbed.   (about 10 mins)  Transfer to a bowl and cool.

Whisk 1 egg and stir into cooled quinoa.  Stir in 1/4 c of cheese.  Press mixture into bottom and sides of baking dish.  Bake until crust is dry to the touch, about 25 mins.

Meanwhile, in a skillet, heat oil on med low heat.  Add leek and saute until softened.  Add broccoli, kale and 1/4 c of water; cover and cook until tender (about 4 mins).  Scrape into crust.

In a small bowl, whisk together remaining 2 eggs & 4 egg whites, milk, mustard, salt and pepper.  Pour into crust and sprinkle with remaining cheese.  Bake until top is golden and knife inserted in middle comes out clean (about 30 mins)

Can be kept in the refrigerator for 3 to 4 days.
Cut into 6 wedges.


245 Calories per serving
courtesy of:  Clean Eating Jan 2017