Ricotta and Kale Quiche with Millet Crust
Serves 8 (1 slice per serving)
Ingredients
Crust:
- 1 tbsp canola oil, divided
- 1 clove minced garlic
- 1 cup millet
- 1 cup low sodium vegetable broth
- 1 cup water
- ¼ tsp salt
Filling:
- 1 tsp canola oil
- 1 shallot, finely chopped
- 1 clove minced garlic
- 4 cups kale, ribs removed and chopped
- ¼ tsp salt
- 8 large eggs
- ¼ cup milk (1%)
- 1/3 cup ricotta cheese
- 1 tbsp fresh chopped sage, or 1 tsp dried
Preparation
- Preheat oven to 350°F.
- Heat ½ tbsp oil in a sauce pot over medium heat. Add garlic and cook just until fragrant, about 1 minute.
- Add millet and salt and cook for 2 more minutes. Add broth and water and bring to a boil.
- Reduce heat to low, cover and simmer until millet is tender, about 18 minutes.
- Once millet is cooked, press into a greased 9 inch pie plate and brush with remaining ½ tbsp oil.
- Bake for 10 minutes.
- Meanwhile, heat 1 tsp oil in a fry pan over medium heat. Add shallots and cook for 2 minutes. Add garlic, kale and salt. Cook until kale is wilted, about 4 – 5 minutes. Remove from heat and set aside.
- In a medium bowl whisk together eggs, milk, ricotta cheese and sage.
- Add kale mixture and stir to combine. Pour mixture into crust.
- Bake until mixture is set, about 30 – 40 minutes. Allow to cool for 5 – 10 minutes before serving.
- Serve and enjoy!
Nutritional analysis per serving: 205 calories, 9 g fat, 10 g protein, 21 g carbohydrate (19 g available carbohydrate), 2 g fibre, 92 mg sodium
My Viva Plan® Servings: 1 grain, 1 protein, 1 vegetable, 1 fat