Veggie Egg White Quiche Recipes

HEALTHY QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a skillet with cooking spray and place over medium heat; cook and stir onion and zucchini until tender, 5 to 10 minutes.
• Place cauliflower in a microwave-safe bowl and add water; cook in microwave until cauliflower is tender, about 3 minutes. Drain water.
• Whisk egg whites, garlic powder, cayenne pepper, salt, and pepper together in a bowl; add zucchini-onion mixture, cauliflower, and pepperjack cheese. Pour egg mixture into a 10-inch round pan.
• Bake in the preheated oven until quiche is set in the middle, about 25 minutes.

EGG WHITE QUICHE WITH SPINACH, MUSHROOMS AND FETA

Steps:

• Heat oven 350°F.
• Whisk egg whites, milk and thyme until blended.
• Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Spread onto bottom of pie crust.
• Add mushrooms to skillet; cook and stir 3 min. Gradually add spinach, cooking and stirring frequently until last batch of spinach is wilted and most of the mushroom liquid is cooked off. Spoon into pie crust; cover with cheese and egg white mixture.
• Bake 40 min. or until knife inserted in center comes out clean. About 5 min. before quiche is done, heat pasta sauce.
• Serve with the pasta sauce.

110 CALORIE CRUSTLESS VEGGIE QUICHE

Steps:

• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
• Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
• In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
• Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
• This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Sautee veggies in oil until tender.
• Remove veggies and allow to cool.
• Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
• Spray glass pie plate with cooking spray.
• Pour half of the egg mixture in pie plate.
• Add the cheese slices.
• Top with remaining egg mixture.
• Bake at 350 degrees for 15-17 minutes.

LOADED VEGGIE QUICHE WITH QUINOA CRUST

Steps:

• For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
• In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
• Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
• For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
• In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
• Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.