The Best High-Protein Breakfast You Should Be Making Right Now
This Get Your Greens Quiche is a crustless quiche packed with nutrient-rich collard greens and broccoli, making it a delicious way to enjoy more veggies. The combination of cruciferous vegetables offers a range of potential health benefits, including reduced risk of cancers and supporting bone health. Paired with nutty Gruyère cheese, the result is a quiche that comes together effortlessly and is a great make-ahead option. It's an ideal choice for meal trains, offering a warm, home-cooked dish that brings comfort and nourishment. Ready to make it yourself? Keep reading for our top tips to customize this easy dish to suit your loved ones' tastes.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- If you can, opt for collard greens with smaller leaves. They are the most tender and least bitter.
- Broccoli stems are just as nutritious as the florets, and including them helps cut back on food waste! If you mix in some of the stems, be sure to chop them small enough so they cook in the time allotted.
- Cooking the collards and broccoli first prevents them from weeping into the egg while baking, ensuring that you don't get a watery quiche. If there is any water in the pan, continue cooking until it is evaporated.
Nutrition Notes
- Broccoli contains sulforaphane, a phytochemical that is known for its cancer-fighting abilities. It has been shown to reduce the risk of multiple cancers, including breast, prostate, skin and colon cancers. Eating the cruciferous vegetable regularly may also lower the risk of heart disease.
- Collard greens , which are in the same family as broccoli, offer similar benefits in preventing certain types of cancer. This leafy green also provides vitamins A, C and K along with calcium. Vitamins A and C support your immune system, while vitamin K and calcium are important for healthy, strong bones.
- Eggs are a protein-packed ingredient, but they also offer other nutrients like B vitamins. Eggs contain vitamins B2, B5 and B12, all of which work to maintain healthy skin and hair. They also provide choline, a micronutrient that is crucial for memory and cognitive health.
Ingredients
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1 tablespoon extra virgin olive oil
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2 tablespoons chopped shallots
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1½ tablespoons thinly sliced garlic
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4 cups finely chopped stemmed collard greens
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2 cups chopped fresh broccoli
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6 large eggs
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¼ cup half and half
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¼ cup whole milk
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1 teaspoon dry mustard
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½ teaspoon ground fennel seeds
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¼ teaspoon ground pepper , plus more for garnish
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⅛ teaspoon salt
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1 cup shredded Gruyère cheese
Directions
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Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
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Heat 1 tablespoon oil in a large nonstick skillet over medium heat; swirl to coat. Add 2 tablespoons shallots and 1½ tablespoons garlic; cook, stirring often, until translucent, about 1 minute. Add 4 cups collards and 2 cups broccoli; cook, stirring constantly, until wilted and softened, about 4 minutes. Transfer to the prepared pie pan.
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Whisk 6 eggs, ¼ cup half-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 vegetables in the pie pan. Evenly sprinkle 1 cup Gruyère over the egg mixture.
- Bake until set and golden brown around the edges, 25 to 30 minutes. Let stand for 10 minutes. Slice into 4 portions. Garnish with additional pepper, if desired.
- Serve
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