Yay! I finally found a recipe to modify and make a yummy Egg White Quiche. It was delicious and super filling. Plus we were able to eat it for breakfast the next AM and the King took some in his lunch. Score.
The original recipe is here. Here’s my slight modifications:
Crustless Quiche with Spinach, Mushroom, Onion, Bacon, Mozzarella and Feta Cheeses
1 T of Extra Virgin Olive Oil
2 T of diced Onion
~2 c of chopped spinach
3/4 c of sliced mushrooms
In a medium saucepan over medium heat, cook the Olive Oil and Onion until the onions become translucent. Add the mushrooms and spinach and cook until the spinach wilts. Set aside.
2 Whole Eggs
4 Egg Whites
1/2 c Whole Wheat Flour
1/2 t Baking Powder
1/4 t of salt
Pepper to taste
1 1/3 c of Lowfat Milk
1/2 c Mozzerella cheese
6 slices of pre-cooked bacon, cut into small pieces
1/3 c Feta Cheese
In a mixing bowl, whisk together: eggs, flour, baking powder, salt and pepper. Whisk in milk and then stir in cheese, bacon, and cooked vegetables. Pour into a greased pie or tart pan. Top by sprinkling the feta cheese. Bake for 25 minutes at 400 F.
The original recipe says that the flour will separate and form a crust-like texture around the edges. Perhaps because I used whole wheat flour or perhaps because I used more eggs/egg whites this did not happen for us. However, it did make the entire Quiche have a crust like flavor if that makes any sense. We loved it. Feel free to sub in or out any of your favorite omelet/quiche extras for a meal that suits your family.
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