Meg’s Broccoli Quiche

Name: Meg's Broccoli Quiche
Prep time: 20
Cook time: 40

5 out of 5 stars (based on 15 reviews)

20 min prep

40 min total

6 servings

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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 some...

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)

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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

Preheat the oven to 400 degrees. Lightly oil a 9-inch round baking pan.
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.
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.
In a medium bowl, lightly whisk the eggs with the chopped parsley, salt, pepper and Parmesan cheese.
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.
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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society