Egg White Quiche With Leeks, Spinach, Mushrooms And

Name: Egg White Quiche With Leeks, Spinach, Mushrooms And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9 inch pie shell baked per directions on the box or make your own pie dough and bake off.; 1 cup (250 ml or about 8 egg whites) of egg whites- I buy the cartons of egg whites as I don't always have a use for the egg yolks once they are separated from the egg white.; 1/4 cup milk- I used skim milk but any milk will do, use cream or half n half for a richer quiche; 1/2 cup crumbled light feta cheese- you can use whatever crumbled or grated cheese you prefer; 2 tablespoons chopped fresh basil; 1 tablespoon each of chopped fresh oregano and thyme- use your favorite herbs; 2 cups fresh clean spinach leaves chopped into large pieces; 1 cup thinly sliced mushrooms; 1 large leek( just the white part of the leek) cleaned and cut into 1/2 inch sized pieces; 2 tablespoons salsa- for extra flavor- I had some in the fridge.; 1/4 teaspoon hot pepper flakes- I used dried Aleppo pepper-optional

Servings: persons

1 9 inch pie shell baked per directions on the box or make your own pie dough and bake off.
1 cup (250 ml or about 8 egg whites) of egg whites- I buy the cartons of egg whites as I don't always have a use for the egg yolks once they are separated from the egg white.
1/4 cup milk- I used skim milk but any milk will do, use cream or half n half for a richer quiche
1/2 cup crumbled light feta cheese- you can use whatever crumbled or grated cheese you prefer
2 tablespoons chopped fresh basil
1 tablespoon each of chopped fresh oregano and thyme- use your favorite herbs
2 cups fresh clean spinach leaves chopped into large pieces
1 cup thinly sliced mushrooms
1 large leek( just the white part of the leek) cleaned and cut into 1/2 inch sized pieces
2 tablespoons salsa- for extra flavor- I had some in the fridge.
1/4 teaspoon hot pepper flakes- I used dried Aleppo pepper-optional

1
Heat oven to 350 degrees F. Whisk eggs whites, milk, salsa, chopped fresh herbs and hot pepper flakes together in a bowl. Set aside.
2
Heat thick bottomed medium sized pan to a medium heat and add a little oil. Now add chopped leek and cook slowly until softened and light golden brown, about 15 minutes. Season with a little salt and pepper. When finished cooking, sprinkle inside cooked quiche shell.
3
Now in the same heated pan add a little more oil and the thinly sliced mushrooms. Season with a little salt and pepper. Saute until golden brown, for about 5-7 minutes and add to the leeks inside the quiche shell. Now add the spinach to the same hot pan and saute until soft, 1-2 minutes, season with a pinch of salt and pepper. Add cooked spinach to the leeks and mushrooms inside the quiche shell.
4
Now crumble the feta cheese on top of the sauteed vegetables in the pie shell.
5
Pour the egg mixture over the sauteed vegetables and cheese. Place the quiche on a foil lined baking sheet to catch any overflow. Bake for 40 minutes at 350 degrees F. Serve with a salad.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 9 inch pie shell baked per directions on the box or make your own pie dough and bake off., 1 cup (250 ml or about 8 egg whites) of egg whites- I buy the cartons of egg whites as I don't always have a use for the egg yolks once they are separated from the egg white., 1/4 cup milk- I used skim milk but any milk will do, use cream or half n half for a richer quiche, 1/2 cup crumbled light feta cheese- you can use whatever crumbled or grated cheese you prefer, and more.

Yes, Egg White Quiche With Leeks, Spinach, Mushrooms And Feta falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg White Quiche With Leeks, Spinach, Mushrooms And Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions