09 February 2017
Did you recently visit a local farmers market and have a bag full of delicious root vegetables, but you need recipe inspiration? Let us introduce our latest recipe – Crustless Root Vegetable Quiche – developed by registered dietitian Amy Fischer (@thegreenfisch). Amy combines seasonal butternut squash, carrots and kale with Organic Valley® Omega-3 Milk with MEG-3® EPA and DHA to help you get these important heart-healthy omega-3s in your diet.
Enjoy!
Servings: 6-8
2 leeks, finely chopped
2 cloves garlic, minced
2 cups butternut squash, diced small
2 small carrots, diced small
1 cup kale, chopped
1 tbsp. olive oil
¼ cup sharp cheddar cheese, shredded
¼ cup pecorino Romano cheese, grated
½ cup Organic Valley® Omega-3 whole milk with MEG-3®
4 eggs
4 egg whites
1/8 tsp. ground nutmeg
salt + pepper to taste
1. Preheat oven to 350 degrees. Grease a 9-inch pie or quiche dish with olive oil.
2. Heat 1 tbsp. olive oil in a large nonstick skillet over medium heat. Add leeks and garlic; sauté for approximately 1-2 minutes. Add butternut squash, carrots and a pinch of salt and pepper and sauté until slightly tender or for approximately 6-8 minutes. Add kale, mixing well with other vegetables and sauté lightly for approximately 1 minute. Remove from heat.
3. Spoon vegetable mixture evenly into pie (or quiche) dish.
4. In a medium bowl combine and beat eggs, egg whites, cheddar, milk, nutmeg, ½ tsp. salt and pepper. Pour mixture evenly over vegetable mixture and then top with grated pecorino Romano cheese. Bake at 350 degrees for approximately 30 minutes or until a knife is inserted and comes out clean. Let cool for approximately 10 minutes, cut into individual pieces and serve hot.
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