This loaded vegetable quiche packs in the greens and skips the crust, making it smooth to pull together even as retaining all the savory flavors of a conventional quiche. We adore earthy and soft-crisp collard vegetables in this quiche, however you may easily switch them out for any other robust inexperienced like kale or Swiss chard.
Why You’ll Love This Quiche
This Get Your Veggies Quiche is a crustless quiche packed with nutrient-wealthy collard veggies and broccoli, making it a delicious manner to enjoy extra vegetables. The combination of cruciferous vegetables gives more than a few capacity fitness blessings, such as reduced danger of cancers and assisting bone health. Paired with nutty Gruyère cheese, the result is a quiche that comes together effortlessly and is a great make-in advance choice. It’s an ideal preference for meal trains, offering a heat, home-cooked dish that brings comfort and nourishment.
Ready to make it yourself? Keep analyzing for our pinnacle tips to customize this easy dish to suit your cherished ones’ tastes.
Tips from the EatingWell Test Kitchen
Those are the key recommendations we learned even as growing and testing this recipe in our test Kitchen to make sure it really works, tastes first rate and is right for you too!
- If you can, choose collard greens with smaller leaves. They’re the maximum soft and least sour.
- Broccoli stems are just as nutritious because the florets, and which includes them facilitates cut back on food waste! In case you blend in some of the stems, make sure to chop them small enough in order that they prepare dinner within the time allocated.
- Cooking the collards and broccoli first prevents them from weeping into the egg at the same time as baking, ensuring which you don’t get a watery quiche. If there may be any water within the pan, keep cooking until it’s evaporated.
Nutrition Notes
- Broccoli consists of sulforaphane, a phytochemical that is recognised for its most cancers-preventing capabilities. It’s been proven to reduce the danger of a couple of cancers, inclusive of breast, prostate, pores and skin and colon cancers. Eating the cruciferous vegetable often may additionally lower risk of coronary heart disease.
- Collard greens, which can be in the identical circle of relatives as broccoli, provide comparable blessings in preventing positive sorts of cancer. This leafy inexperienced additionally offers vitamins A, C and okay along with calcium. Vitamins A and C guide your immune device, while diet okay and calcium are crucial for healthful, strong bones.
- Eggs are a protein-packed aspect, but in addition they offer different nutrients like B vitamins. Eggs include vitamins B2, B5 and B12, all of which work to maintain wholesome skin and hair. Additionally they provide choline, a micronutrient that is essential for reminiscence and cognitive health.
Ingredients
- 1 tablespoon greater-virgin olive oil
- 2 tablespoons chopped shallots
- 1½ tablespoons thinly sliced garlic
- 4 cups finely chopped stemmed collard veggies
- 2 cups chopped clean broccoli
- 6 big eggs
- ¼ cup 1/2-and-half of
- ¼ cup whole milk
- 1 teaspoon dry mustard
- ½ teaspoon ground fennel seeds
- ¼ teaspoon ground pepper, plus more for garnish
- ⅛ teaspoon salt
- 1 cup shredded Gruyère cheese
Directions
- Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
- Cook veggies: Warmth 1 tablespoon oil in a massive nonstick skillet over medium warmness; swirl to coat. Upload 2 tablespoons shallots and 1½ tablespoons garlic; prepare dinner, stirring regularly, until translucent, approximately 1 minute. Add four cups collards and 2 cups broccoli; cook, stirring continuously, until wilted and softened, approximately 4 minutes. Transfer to the prepared pie pan.
3. Prepare egg mixture: Whisk 6 eggs, ¼ cup 1/2-and-half, ¼ cup milk, 1 teaspoon mustard, ½ teaspoon fennel, ¼ teaspoon pepper and ⅛ teaspoon salt together in a medium bowl until smooth. Pour over the veggies within the pie pan. Lightly sprinkle 1 cup Gruyère over the egg mixture.
4 .Bake: Bake till set and golden brown round the edges, 25 to half-hour. Allow stand for 10 mins. Slice into 4 portions. Garnish with extra pepper, if preferred.
