Broccoli, Kale & Cheddar Quiche with Quinoa Crust

Broccoli, Kale & Cheddar Quiche �with Quinoa Crust Ingredients: •1 cup �+ 2 tbsp low-sodium vegetable or chicken broth •⅔ cup quinoa, rinsed (TRY: Ancient Harvest Quinoa) •3 large eggs + 4 large egg whites, divided •½ cup shredded cheddar cheese, divided •1 tbsp olive oil •1 onion thinly sliced •1 cup broccoli florets •1 cup packed chopped kale stalks removed •½ cup cottage cheese or milk of choice •2 tsp Dijon mustard •½ tsp sea salt •1/4 tsp ground black pepper Preparation: 1.Preheat oven to 375°F. Mist an 8-inch pie dish or quiche pan with cooking spray; set aside. (NOTE: Opt for a dish with a depth of about 1½ inches.) 2.In a small saucepan, combine broth, quinoa, bring to a boil. Reduce heat to low; cover and simmer until quinoa is tender and liquid is absorbed, about 12 minutes. Transfer to a large bowl; let cool. 3.Whisk 1 egg; stir into cooled quinoa. Stir in ¼ cup cheese. Press mixture into bottom and side of prepared pie dish. Bake on a rimmed baking sheet until crust is dry to the touch, about 25 minutes. 4.Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add onion and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and ¼ cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust. 5.In a small bowl, whisk together remaining 2 eggs, egg whites, milk or cottage cheese, mustard, salt and pepper. Pour into crust and sprinkle with remaining ¼ cup cheese. Bake on rimmed baking sheet until top is golden and a knife inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 6 wedges; wrap in plastic and refrigerate for 3 to 4 days. 6.To serve, transfer a slice to oven or toaster oven at 350°F until warm; can also be eaten cold. TheFitandHealthyMama.com