Renee Clerkin
Dietitian | Nutritionist
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Broccoli and Leek Crustless Quiche
SERVES: 6
INGREDIENTS
2 teaspoons olive oil
1 red onion, chopped
1 whole leek, halved and thinly sliced, carefully washed and drained to remove any dirt
2 cloves garlic, minced
4 whole eggs + 2 egg whites
1/2 cup cottage cheese, goat’s milk kefir, or plain yogurt
1/2 cup shredded firm goat’s cheese (or any mild shredded cheese)
1/2 teaspoon each: sea salt and pepper
7-9 stems sprouting broccoli, stalks included but leaves removed, chopped (or 2 cups chopped broccoli)
Cooking spray
DIRECTIONS
1

Preheat over to 350º F.

2

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.

3

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.

4

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.