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Healthy Holiday Quiche

Prep Time: 35-47 mins
Cook Time: 45-55 mins
Total Time: 80-102 mins
Healthy Holiday Quiche

Instructions

Step 1
Heat oven to 400 degrees. Rinse produce and chop into small cubes. Spread on a baking pan with 1 TBSP of oil and a pinch of salt and pepper. Bake for 25-30 minutes.
Step 2
Next, pull pie crust from the freezer and allow time to thaw for 10-12 minutes. Using a fork, pierce the crust and pop in oven for 10 minutes while vegetables are still roasting.
Step 3
Remove pie crust and vegetables from the oven and set aside. Using a large bowl, whisk eggs, ricotta, milk, black pepper, nutmeg, and a pinch of salt and pepper together.
Step 4
Let cool in the fridge. Once cool, add one egg at a time. Add a pinch of salt. Stir well to combine. Pour into the prepared pan or ramekins.
Step 5
Add roasted vegetables to the bottom of the pie crust then add the ricotta filling. Bake for 45-55 minutes, depending on your quiche preference.
Step 6
Heat medium sized pan to medium heat and add 1 TBSP of canola oil. Chop brussels sprouts very thin removing the stem end. Add to the pan with a pinch of salt and pepper. Sauté 4-6 minutes and keep warm until quiche is done. 
Step 7
Plating – allow a few minutes for the quiche to cool, top with brussels sprouts in the center of the quiche, then garnish with pomegranate arils.
Ingredients
1 medium sweet potato
1 medium turnip
6-8 brussels sprouts
8 oz Kroger Pomegranate Arils 
2 TBSP Canola oil
1 Wholly Wholesome Wheat pie crust (freezer section)
½ cup ricotta cheese
3 eggs
1 cup Carbmaster ultra-filtered milk
2.5 oz Private Selection shredded Romano cheese
¼ tsp black pepper
Pinch of nutmeg
Salt and pepper to taste

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