Broccolie Kale Cheddar Quiche Recipes

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.

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.

BROCCOLI CHEDDAR QUICHE

Steps:

• Add the flour, sugar and salt to a food processor and pulse just until combined.
• In a small bowl, whisk together the egg, vinegar and water.
• Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
• Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
• Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.

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