Mediterranean Egg White Quiche Recipe
This Mediterranean Egg White Quiche recipe is perfect for brunch or lunch. My recipe is vegetarian, and includes egg whites, spinach, sundried tomatoes, and gruyere cheese.
I typically work from home during the week unless I need to attend a meeting downtown. For easy meals, I usually eat homemade soup or leftovers for lunch. When I run out of soup or leftovers, usually on Friday, I stop by a local cafe to get a slice of their Mediterranean quiche and salad for a takeout lunch. I LOVE their quiche recipe. Eggs, sundried tomatoes, spinach, and cheese is a magical combination.
For months I have been thinking about re-making this quiche at home and I finally did. My version of Mediterranean Egg White Quiche is made healthier by using liquid egg whites as the key ingredient. Egg whites are rich in protein with no fat, no cholesterol and half of the calories of whole eggs. I really enjoy eating quiche for a light lunch with extra protein.
This Mediterranean Egg White Quiche recipe is great for days when you have worked out or gone for a run in the morning. I am trying hard to get back on a regular running schedule this spring and plan to register for a few local races. I need protein meals that incorporate egg whites to keep me going. The recipe I’m sharing today is vegetarian, but I think this quiche would be equally delicious with a few slices of diced bacon or ham.
I hope you enjoy this quiche recipe!
Mediterranean Egg White Quiche
Ingredients
- 1 pie crust
- 1 1/4 cups liquid egg whites
- 1 1/4 cups 2% milk
- 1 cup spinach {chopped}
- 12 sundried tomatoes {chopped}
- 1/2 cup shredded gruyere cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
-
Preheat oven to 350 degrees.
-
If using a prepared pie crust, let it rest outside of the refrigerator for ~15 minutes.
-
Mix egg whites, milk, chopped spinach, shredded cheese, chopped sundried tomatoes, salt and pepper in a bowl. All quiche mixture into a prepared pie plate or tart pan with pie crust dough.
-
Bake for 45 minutes. Let the quiche cool for 10 minutes before serving.
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
