Broccoli Kale Cheddar Quiche

Ingredients

• 1 cup + 2 tablespoons (270 ml) low-sodium vegetable or chicken broth
• 2/3 cup (160 ml) white quinoa, rinsed
• 1 bay leaf
• 3 large eggs + 4 large egg whites, divided
• 1/2 cup (120 ml) shredded cheddar cheese, divided
• 1 tablespoon (15 ml) olive oil
• 1 leek, white and light green parts only, halved lengthwise and thinly sliced
• 1 cup (240 ml) broccoli florets, cut in 1/4-inch pieces
• 1 cup (240 ml) packed Tuscan or lacinato kale, stems removed and chopped
• 1/2 cup (120 ml) whole milk
• 2 teaspoons (10 ml) Dijon mustard
• 1/2 teaspoon (2.5 ml) sea salt
• 1/4 teaspoon (1.25 ml) black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag