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Kale and Vegetable Quiche with Millet Crust
SARAH BESTER17Ingredients
78Minutes
270Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. coconut oil (split in half)
- 1 cup millet (uncooked, rinsed and drained)
- 1 shallot (finely chopped)
- 1 tsp. garlic (fresh)
- 2 cups water (or vegetable broth)
- salt (/pepper to taste)
- 1/2 Tbsp. coconut oil
- 10 eggs (depending on size)
- 1/4 cup milk (or milk alternative)
- 1/2 cup shallots (chopped, green onions or leeks would be great too)
- 1 bunch kale (washed and de-stemmed)
- 1/2 cup cherry tomatoes (chopped, and/or any other veggies)
- 1/4 cup crumbled feta cheese
- 2 tsp. dried thyme
- 2 tsp. dried rosemary
- 1 tsp. dried oregano
- salt (/pepper to taste)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium370mg15% |
| Potassium510mg15% |
| Protein14g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A190% |
| Vitamin C120% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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