Meg's Broccoli Quiche - Cook For Your Life- anti-cancer recipes

Meg’s Broccoli Quiche

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This Broccoli Quiche is what staff at CFYL call a fridge-emptier. Just use these ingredients as a guideline. As long as having a member of the onion family handy, here the leeks, and...


Ingredients

  • 1 tablespoon olive oil
  • 1 cup leeks, chopped
  • 1 poblano pepper, seeds removed, finely minced
  • 1 garlic clove, minced
  • 2 cups broccoli, small florets, stems peeled and cut into small pieces
  • 1 cup kale, shredded
  • 5 large eggs
  • 2 tablespoons parsley, chopped
  • Salt and pepper, to taste
  • 1 cup parmesan cheese, shredded
  • 3 tablespoons goat cheese
  • 1 (9-inch) pie crust, par-baked (optional)

Nutrition Facts

Calories

385 cals

Fat

24 g

Saturated Fat

10 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

26 g

Sugar

2 g

Fiber

2 g

Protein

18 g

Sodium

595 mg

Directions

  1. Preheat the oven to 400 degrees. Lightly oil a 9-inch round baking pan.
  2. Heat the olive oil over medium heat in a wide skillet. Add the leeks and poblano pepper and cook until the leeks are just beginning to turn brown, about 5 minutes. Add the garlic and cook for another 2 minutes.
  3. Add the broccoli, kale, a small pinch of salt and cook, stirring until the kale is wilted and the broccoli is bright green. Turn off the heat.
  4. In a medium bowl, lightly whisk the eggs with the chopped parsley, salt, pepper and Parmesan cheese.
  5. Spread half the broccoli mixture into the bottom of the prepared baking pan or pie crust, if using. Pour in half of the egg mixture, sprinkle with half of the goat cheese, then top with the remaining broccoli, eggs and goat cheese.
  6. Bake in the oven to 10 to 12 minutes, or until the eggs have set and golden brown. Serve warm or at room temperature.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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