Print

Crustless Egg White Quiche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and flavorful quiche made with egg whites, fresh vegetables, and optional feta cheese, perfect for breakfast or brunch.

Ingredients

Scale
  • 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)
  • 1 tablespoon Olive Oil (for sautéing)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 teaspoon Dried Herbs (optional, like oregano or basil)

Instructions

  1. Start by gathering all your ingredients. Chop the spinach, bell peppers, onion, and tomato. If you’re using feta cheese, crumble it.
  2. In a medium skillet, heat the olive oil over medium heat. Toss in the chopped onion and bell peppers. Add a pinch of salt and black pepper. Sauté for about 5 minutes until soft.
  3. While the veggies are cooking, whisk the egg whites in a bowl. Season with salt, black pepper, and any dried herbs you’re using.
  4. Once your veggies are ready, remove the skillet from the heat. Add the sautéed mixture to the bowl with egg whites, then gently fold in the diced tomato and feta cheese.
  5. Pour the mixture into a greased pie dish or baking pan. Spread it evenly. Bake at 350°F (175°C) for about 25-30 minutes until firm and golden.
  6. Allow the quiche to cool for about 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

Can substitute spinach with kale or arugula. Leftovers can be stored in the fridge for 3-4 days.

Nutrition

Find it online: https://pennykitchenz.com/crustless-egg-white-quiche/

Scroll to Top