Riced broccoli makes a crispy, low-carb crust for this healthy quiche recipe. Smoked sausage adds tons of flavor to the egg filling and kale gives you even more veggie servings in this crowd-pleasing brunch dish.

Joy Howard
Source: EatingWell.com, June 2018
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Pulse broccoli in a food processor until it has the consistency of coarse crumbs (you should have about 4 cups). Transfer to a microwave-safe dish, cover, and microwave on High for 3 minutes. Stir and microwave for 2 minutes more. Let cool for 15 minutes.

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  • Meanwhile, preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

  • Wrap the broccoli in a tea towel or cheesecloth and squeeze to remove as much liquid as possible, Stir the broccoli, 1 egg, 2 tablespoons Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Transfer the broccoli mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

  • Meanwhile prepare filling: Heat oil in a medium skillet over medium heat. Add sausage and cook until beginning to brown, 3 to 4 minutes. Add shallot and cook until softened, about 2 minutes more. Add kale and cook until wilted, about 2 minutes. Transfer to a small bowl and let cool slightly.

  • Evenly scatter the sausage mixture over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, Parmesan, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.

Nutrition Facts

226.8 calories; protein 13.6g 27% DV; carbohydrates 8.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 4.4g; fat 15.2g 23% DV; saturated fat 5.7g 28% DV; cholesterol 178.3mg 59% DV; vitamin a iu 3295.7IU 66% DV; vitamin c 75.9mg 127% DV; folate 84.2mcg 21% DV; calcium 160.4mg 16% DV; iron 2mg 11% DV; magnesium 32.8mg 12% DV; potassium 403.9mg 11% DV; sodium 680.5mg 27% DV; thiamin 0.1mg 8% DV.