Crustless Egg White Quiche
A light and savory crustless quiche packed with fresh vegetables and fluffy egg whites, perfect for breakfast.
Ingredients
Main Ingredients
- 1 cup Egg Whites (approximately 8 large eggs)
- 1 cup Fresh Spinach roughly chopped
- ½ cup Bell Peppers (diced, red and green for color)
- ½ cup Onion finely chopped
- 1 medium Tomato diced
- ½ cup Feta Cheese (optional for added flavor)
Seasoning and Cooking Ingredients
- 1 tablespoon Olive Oil (for sautéing)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Dried Herbs (optional, like oregano or basil)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, sautéing for about 3-4 minutes until the onions become translucent. Stir in the spinach and cook for another minute until wilted.
- In a large bowl, whisk together the egg whites, salt, black pepper, and any dried herbs you choose to add.
- Gently fold the sautéed vegetables and diced tomato into the egg mixture. If using feta cheese, add it now and mix just enough to combine everything evenly.
Baking
- Pour the mixture into a greased baking dish (approximately 9-inch round or square). Bake for 25-30 minutes until the quiche is set in the center and the edges are slightly golden.
- Once baked, allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
Feel free to switch out the vegetables for whatever you have on hand. For an extra fluffy texture, avoid overbeating the egg whites. Ensure your oven is preheated for optimal rise.