Egg White Quiche With Leeks, Spinach, Mushrooms And Feta Recipe

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.

No additional tips available.

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

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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.

Egg White Quiche With Leeks, Spinach, Mushrooms And Feta

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