Description
Easy and nutritious, this quiche is packed with protein, calcium, and iron. You can use any type of greens you like: swiss chard, kale, collards, mustard greens, spinach, etc. I like a mix of spinach and kale, two superfoods. Serve alone for a light dinner or for breakfast, or with a salad or raw veggies for lunch at work.
Ingredients
- Breadcrumbs
- Leek
- Kale
- Spinach
- Egg Whites
- Eggs
- Low-fat Milk
- Nutmeg
- Dried Tarragon
- Fresh Basil
- Salt
- Pepper
- Soft Fresh Goat Cheese
Instructions
- Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish
- Shake the dish around to distribute evenly
- Slice the white and light green parts of the leek 1 / 2 inch thick
- Boil 4 cups of salted water and add leeks
- Boil 3 minutes
- Remove from heat and add spinach and kale
- Set aside for 30 minutes for greens to wilt and soften
- Drain, rinse with cold water, squeeze out the water, and set aside
- Preheat oven to 425 degrees
- Whisk egg whites until frothy and then whisk in the whole eggs
- Whisk in milk, salt, pepper, nutmeg, tarragon, and basil
- Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs
- Sprinkle on the goat cheese
- Pour egg mixture over the greens and bake 25 minutes
- Cool 5 minutes before serving