Broccoli, Kale & Cheddar Quiche 
with Savory Quinoa Crust Recipe - Clean Eating Magazine

Broccoli, Kale & Cheddar Quiche 
with Savory Quinoa Crust

A cheesy quinoa crust makes a delicious, higher-protein swap for the 
traditional flour and butter quiche crust. Swap out the Tuscan kale 
in the filling for baby kale or spinach if you prefer a milder flavor.
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Broccoli, Kale & Cheddar Quiche 
with Savory Quinoa Crust

Broccoli, Kale & Cheddar Quiche 
with Savory Quinoa Crust

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 cup 
+ 2 tbsp low-sodium vegetable or 
chicken broth
  • ⅔ cup 
white quinoa, rinsed 
(TRY: Ancient Harvest Traditional Quinoa)
  • 1 
bay leaf
  • 3 
large eggs + 4 large 
egg whites, divided
  • ½ cup 
shredded cheddar cheese, divided
  • 1 tbsp 
olive oil
  • 1 
leek, white and light 
green parts only, 
halved lengthwise and thinly sliced
  • 1 cup ¼-inch 
broccoli florets
  • 1 cup 
packed chopped stemmed Tuscan or lacinato kale
  • ½ cup 
whole milk
  • 2 tsp 
Dijon mustard
  • ½ tsp 
sea salt
  • 1/4 tsp ground black pepper

Preparation

  1. 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.)
  2. 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.
  3. 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.
  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 ¼ 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 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.
  6. To serve, transfer a slice to oven or toaster oven at 350°F until warm; can also be eaten cold.

Nutrition Information

  • Serving Size: 1/6 of quiche
  • Calories: 245
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 104 mg
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 381 mg
  • Sugar Content: 2 g
  • Polyunsaturated Fat Content: 2 g