Egg White Quiche ~ A heart-healthy meal that is every bit as good as it’s whole-egg quiche counterpart.
Here’s the thing about quiches, you can customize them any way you want. Today I’m sharing a Mediterranean profile.
I’m a big fan of the flavors, especially the brininess of the olive and the roasted red bell peppers combined with feta cheese. All those things do the heavy-lifting in terms of flavor building. Add in some sauteed greens and you are all set in terms of healthy breakfast.
I know most of us will be returning to school with distance learning, but that’s not stopping me from gearing the boys up for the new school year that starts in three weeks. I’m slowly turning back the dial on late night movie watching, while trying to get them back into more structured days.
Although admittedly, we are having more trouble with the falling in line with more structured days. Up until a few days ago, we have been going about our day with a take-the-day-as-it-comes kind of approach. Even just waking the kids up by 7:30am each day and making them wind down by 8:00pm is proving to be a challenge. But this is exactly why I’m pushing them down this route now.
If there is one thing I learned as we closed out last year with distance learning, it is that this type of schooling requires discipline, structure and clearly defined expectations. Which of course means I’m back to having breakfast ready by 8:00 each day.
Thankfully, breakfast recipes like this are making it a little easier.
Things to know before you get started on this Egg White Quiche recipe:
Can this recipe be made with whole eggs, rather than just the egg whites?
Absolutely. You will need to change the egg ratio from 4 egg whites to
How easy is it to swap out the flavor profile?
Easy. Go with what you like. When you do make sure the “add-ins” don’t exceed 1 1/2 cups in volume.
Can I swap out the half and half for milk?
Yes, that will work too.
For more quiche recipes, head to these recipes:
- 1 tablespoon olive oil
- 1/2 cup sliced onion
- 1 (5-oz) spinach bag
- 1/2 chopped kalmata olives
- 1/2 cup roasted red peppers
- 1/2 cup half and half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon aleppo pepper
- 6 egg whites
- 1/3 cup (1.5 oz) feta cheese
- dill (for garnish)
Heat oven to 350 degrees F. Lightly cover each well of muffin pan with nonstick spray.
Heat a large non-stick pan over medium heat. Add oil and onion; saute for 3 minutes. Add the spinach; stir and cook for 3 minutes. Remove from heat and stir in olives and roasted red peppers. Set aside to cool.
Whisk together half and half, salt, black pepper, aleppo pepper (crushed red pepper will work too), 6 large egg whites, and crumbled feta cheese.
Add spinach mixture into each well. Pour egg mixture over spinach. Bake at 375 degrees F for 35 minutes or until egg mixture is set. Remove from oven, transfer to a wire rack to cool for 5 minutes. Remove mini quiches from pan and serve immediately