Kale Broccoli And 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.

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.

SUMMER GARDEN CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
• Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
• Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

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!

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