PREP: 45 minutes | COOK: 30 minutes | YIELD: 12 mini quiches
Try these for your next brunch or as an hors doeuvre at a party. They’re adorable, and they’re full of kale and sweet potato goodness. They also make a delicious snack!
12 kale leaves, stalk ends trimmed
Eat-Clean Cooking Spray (see Supportive Recipes)
1 small or ½ large sweet potato, peeled and diced into ½-inch pieces, about ½ lb (225 g)
1 leek, white and light green parts only, washed well and thinly sliced crosswise
2 tsp (10 ml) extra virgin olive oil
Pinch sea salt and freshly ground black pepper
2 whole eggs + 5 egg whites
2 cups (480 ml) low-fat milk
2 Tbsp (30 ml) Cilantro and Pumpkin Seed Pesto (see ch. 2) or any other Clean pesto sauce
Preheat oven to 350°F (175°C). Spread kale leaves in a single layer on two baking sheets and spray with Eat-Clean Cooking Spray. Bake in oven until soft but not crisp, about 10 minutes. Remove from oven, pile kale leaves on one baking sheet and set aside. Increase oven temperature to 400°F (200°C). Add sweet potato and leeks to empty baking sheet. Add olive oil and season with a pinch of salt and pepper. Toss to coat and then spread out in a single layer. Roast in oven until golden brown and soft, stirring once, 15 to 20 minutes.
In a large bowl, whisk together whole eggs and egg whites, milk, pesto and a pinch of salt and pepper.
Line 12 cups of a muffin pan with kale leaves, trimming the stalk ends so kale sticks out no more than 2 inches from the top of the cups. Place muffin pan on a baking sheet and divide leeks and sweet potato among the cups. Pour egg mixture into cups, filling almost to top. Place baking sheet with quiches on it in oven and bake until puffed up and cooked through, about 30 minutes. Remove and allow to cool slightly. Slide a small knife around edges of quiches to loosen them from pan. Gently lift them out while holding onto kale. Transfer to a platter and serve warm or at room temperature.
NUTRITIONAL VALUE PER MINI QUICHE:
Calories: 68 | Calories from Fat: 20 | Protein: 5 g | Carbs: 8 g | Total Fat: 2 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 0.5 g | Sodium: 53 mg | Cholesterol: 0 mg