This Egg White Quiche is packed with fresh veggies and herbs and wrapped up in a crumbly pie crust! A colorful and savory way to start your mornings off right!
I love this egg white quiche recipe. It is light, airy, and packed with fresh vegetables. Egg whites can have a blander flavor compared to egg yolks so I have dressed up this Egg White Quiche recipe with cheese, fresh herbs, and lots of colorful veggies!
If you love a good quiche like me then you have to also try my Mediterranean Quiche or even my Potato Frittata which is very similar as well.
Table of Contents
Recipe Ingredients
Egg Whites – I use 10 in this recipe to fill up the quiche pan, they are light, fluffy, have low calories, and high protein making them the perfect base for this quiche.
Fresh Herbs – I love how vibrant fresh herbs are, especially in a quiche they add a beautiful aroma and taste.
Gruyere Cheese – This cheese has a rich and creamy flavor. I love using it in this quiche and on top of my French Onion Pork Chops.
For a full list of ingredients and amounts see the recipe card below.
How to Make an Egg White Quiche
Step #1: Preheat your oven to 375 degrees Fahrenheit and line your pie or quiche pan with your pie crust, cutting off any excess dough.
Step #2: Using a fork, poke a couple holes in the bottom of the crust and bake in the oven for 5-7 minutes until the crust is ever so slightly baked. Then remove and set aside.
Step #3: In a large bowl whisk together the egg whites, milk and cheese.
Step #4: Next, add in the onion, garlic, fresh herbs, salt and black pepper. Stir to combine.
Step #5: Place the spinach in a small microwavable bowl with a little bit of water. Cover the bowl with plastic wrap and microwave for 30 seconds. Then drain water out and set aside.
Step #6: Next, layer the tomatoes, peppers and spinach on top of the crust. The spinach can tend to clump in the middle of the quiche, so you can chop the spinach before adding it and have it be a little more evenly dispersed throughout. You can save some veggies to the side to add on top before baking.
Step #7: Then, carefully pour the egg mixture into the pie crust.
Step #8: Bake in the oven for 40-45 minutes until a knife comes out clean, then serve and enjoy!
FAQs
Yes. You can easily use whole eggs if you prefer them to egg whites. The ratio from egg whites to eggs is 2:1 so you will need 5 whole eggs, or 6 if they are on the smaller side.
You can use any cheese you prefer. Some I would recommend would be mozzarella, feta cheese, white cheddar, or even Monterey jack.
Storage Information
You can store this quiche in an airtight container in your fridge for 3-4 days. With the amount of egg whites used in this recipe, I would not recommend freezing this egg white quiche recipe.
To reheat you can do so in your oven at 350 degrees Fahrenheit or in your microwave until everything has warmed through.
More Delicious Brunch Recipes
Egg White Quiche Recipe
Ingredients
- pie crust - I like Pillsbury
- 10 egg whites
- 1/2 cup milk
- 2 cloves garlic - minced
- 1/3 cup yellow onion - diced
- 2 Tbsp fresh herbs*
- salt and pepper - to taste
- 1 cup gruyere cheese - shredded
- 6 oz fresh baby spinach
- 1 cup cherry tomatoes
- 1 cup red bell pepper - sliced
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line your pie or quiche pan with your pie crust, cutting off any excess dough.
- Using a fork, poke a couple holes in the bottom of the crust and bake in the oven for 5-7 minutes until the crust is ever so slightly baked. Then remove and set aside.
- In a large bowl beat together the egg whites, milk and cheese.
- Next, add in the onion, garlic, fresh herbs, salt and pepper. Stir to combine.
- Place the spinach in a small microwavable bowl with a little bit of water. Cover the bowl with plastic wrap and microwave for 30 seconds. Then drain water out and set aside.
- Next, layer the tomatoes, peppers, and spinach on top of the crust. The spinach can tend to clump in the middle of the quiche, so you can chop the spinach before adding it and have it be a little more evenly dispersed throughout. You can save some veggies to the side to add on top before baking.
- Then, carefully pour the egg mixture into the pie crust. Then add your reserve veggies on top of the quiche.
- Bake in the oven for 40-45 minutes until a knife comes out clean, then serve and enjoy!
VIDEO
NOTES
Nutrition
Delicious! Thank you for sharing!
Made this for my family and they loved every bite!