Spring quiche season is here! And for this recipe, I use sprouting broccoli instead of regular broccoli. Sprouting broccoli is a type of broccoli with thin stalks and lots of flower heads. Just like all broccoli, it’s loaded with cancer-fighting phytochemicals, high in folate, fiber, vitamin A, vitamin K, and vitamin C—which is especially beneficial for keeping our skin young and flawless. In addition, broccoli contains a high amount of glucosinolates, which research shows may play an important role in supporting the body’s natural detoxification system.
Preheat over to 350º F.
Heat oil in a skillet over medium-high heat. Add onions and cook for 2-3 minutes, until it starts to soften. Add leeks and onions and cook an additional 6-8 minutes until leeks are soft. Turn off heat and set aside to cool.
Meanwhile, blend eggs and cottage cheese together for 10-15 seconds, until pureed. Gently stir shredded cheese, cooled leek mixture, and salt and pepper into egg mixture.
Mist a round baking dish with cooking spray. Spread chopped broccoli evenly over bottom of baking dish and pour egg mixture on top. Bake for 30-40 minutes, until center is set and top is lightly browned.
Cool for 10 minutes before cutting and serving.
BALANCE IT OUT: This veggie-packed quiche goes great with whole grain toast for breakfast. Alternatively, enjoy it with a large salad for a light meal, or pack it up for a nutritious snack on the go.
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