Broccoli And Kale Quiche With Quinoa Crust Recipes

BROCCOLI AND KALE QUICHE WITH QUINOA CRUST

Steps:

• Preheat oven to 400 degrees. Grease a quiche pan with melted coconut oil and set aside.
• In a small bowl combine flaxseed meal and water. Allow to rest for a few minutes so it becomes sticky. Add the remaining ingredients and mix well. I found it easiest to use my hands for this.
• Press the mixture into the quiche pan and up onto the sides. Place in the preheated oven and allow to bake for 15 minutes, or until the crust has browned and the edges are crispy. Remove the crust, set aside and turn the oven temperature down to 350 degrees.
• While the crust is baking, heat a medium-sized skillet over medium-low heat and allow the butter to melt. Add the onion and cook until softened, about 3-5 minutes. Add the broccoli and kale and cook until softened, about 5-8 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• Whisk together the eggs and spices.
• Add the sautéed veggies to the crust and spread out evenly onto the crust. Gently pour the egg mixture over the veggies and into the quiche crust.
• Place the quiche back into the oven and cook for 20 to 25 minutes or until the center of the quiche has just set. Allow to cool for 5 minutes and slice into wedges. Serve immediately and enjoy.

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.

LOADED VEGGIE QUICHE WITH QUINOA CRUST

Steps:

• For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
• In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
• Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
• For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
• In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
• Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.