Egg White Quiche with Leeks, Spinach, Mushrooms and Feta Recipe on Food52 (2024)

I like my quiche chalk full of vegetables, not too eggy. When I make a quiche I like to season and saute, roast or steam the vegetables first, and then add them to the baked shell. I find they have more flavor that way. Adding them raw just wouldn't work, the filling will be watery and bland. I mix all the seasonings and fresh herbs into the egg whites first and then pour over the vegetables and cheese in the baked pie shell.

There are fewer calories when you use only egg whites (16 calories for one egg white compared to 72 calories for one whole egg) and you will find very little difference in texture, just make sure the ingredients you use to fill your quiche are flavorful.

Meat lovers can add 1/3 cup of chopped ham, chopped roasted chicken, cooked bacon or cooked Italian sausage.

If you want to go really low fat, don't use a pie shell. Place all the ingredients in a greased 9 inch pie plate and bake for 40 minutes in a 350 F oven.

I made two quiches but I divided the recipe in half for you, so the ingredients below are for one quiche. —Katheryn's Kitchen

Directions

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.