½ cup (125 mL) diced ham
1 bunch-about 6 cups (1,500 mL) kale, coarsely chopped, blanched and well drained
1 cup (250 mL) cooked white or red quinoa, or a combination
¼ cup (50 mL) parsley, chopped
1 tbsp (15 mL) canola oil
1 small onion, diced
1/2 red pepper, finely diced
1 clove garlic, minced
1 cup (250 mL) Swiss cheese, shredded
½ cup (125 mL) milk
¼ tsp (1 mL) pepper
¼ tsp (1 mL) red pepper flakes
2 tbsp (30 mL) Parmesan cheese, grated
Preheat oven to 350 °F (180 °C).
Layer ham, cooked kale, and quinoa in well greased 9 inch (22cm) pie plate. Sprinkle with parsley.
Pour canola oil into a small frying pan. Saute onion, red pepper and garlic until just softened. Sprinkle vegetables over parsley and top with Swiss cheese.
In medium bowl, whisk together eggs, milk, pepper and red pepper flakes. Pour mixture over ingredients in pie shell.
Sprinkle Parmesan cheese over top.
Bake 35 to 40 minutes or until middle is set.
Makes 6-8 servings.
Carbohydrate: 13.1 g
Protein: 13.2 g
Fat: 11.2 g
Sodium: 246.3 mg
Fibre: 2.3 g