Egg white quiche is a lighter take on classic quiche that still feels filling and satisfying. It bakes up soft and fluffy with a savory garlic base, spinach, tomatoes, and melty mozzarella in every slice.
A Quick Look at the Recipe
✅ Recipe Name: Egg White Quiche
🕒 Ready In: ~55 minutes
👪 Serves: 8
🍽 Calories: ~220 per slice (estimated)
🥣 Main Ingredients: Egg whites, milk, spinach, cherry tomatoes, garlic, mozzarella, pie crust
📖 Dietary Info: Vegetarian, gluten-free option
👌 Difficulty: Easy - mix then bake
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This is a great option for meal prep because it slices cleanly, reheats well, and works for breakfast, brunch, or quick lunches. You can also customize the fillings easily based on what you have.
If you want more breakfast ideas, try our Cottage Cheese Egg Bites, Sausage Mushroom Frittata, Protein Açaí Bowl, or Greek Yogurt Bagels.
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Why You'll Love Egg White Quiche:
Lighter but Filling: Egg whites keep it lighter than traditional quiche, but it still feels satisfying.
Great for Meal Prep: It slices cleanly and reheats well for quick breakfasts and lunches.
Simple Ingredients: Everything comes together with a short list of easy ingredients.
Easy to Customize: Swap the veggies, change the cheese, or add protein to fit your preferences.
Key Ingredients:
- egg whites. Create a light, fluffy quiche texture while keeping the recipe lighter than whole-egg versions.
- spinach. Adds color and balance, and it bakes right into the egg mixture.
- cherry tomatoes. Add juicy flavor and a fresh bite that pairs well with garlic and mozzarella.
- mozzarella cheese. Adds melty texture and mild flavor that works with the veggies.
- pie crust. Gives the quiche structure and makes it sliceable for meal prep. For a healthier option use our Gluten-Free Pie Crust.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Crustless option: Skip the pie crust and bake the egg white quiche in a greased pie dish for a lower carb option.
- Veggie swaps: Add mushrooms, bell peppers, or onions, or swap tomatoes for roasted red peppers.
- Cheese swap: Use feta, Swiss, or cheddar instead of mozzarella.
- Add protein: Stir in cooked turkey sausage, ham, or bacon for a heartier quiche.
- Dairy-free option: Use unsweetened dairy-free milk and a dairy-free cheese alternative.
How to Make Egg White Quiche:
- Step 1: Preheat the oven to 375°F. In a bowl, whisk together the egg whites, milk, minced garlic, salt, and pepper.
- Step 2: Add the spinach and cherry tomatoes to the par baked crust.
- Step 3: Sprinkle the mozzarella evenly over the spinach and tomatoes. Pour the egg white mixture over the top.
- Step 4: Bake for 35 to 40 minutes, or until the center is set and no longer jiggly. Let the egg white quiche rest for 10 minutes before slicing and serving.
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Recipe Notes & Tips:
- Par bake the crust: A short pre bake helps prevent a soggy bottom and keeps the crust crisp once the egg whites bake.
- Prick the crust: Fork pricks help release steam so the crust bakes evenly and does not puff.
- Pack the filling lightly: Add spinach and tomatoes first, then cheese, so the veggies stay evenly distributed instead of floating.
- Do not over bake: Pull the quiche when the center is just set since it will finish firming up as it rests.
- Rest before slicing: Let it rest for 10 minutes so the slices hold their shape and the filling stays clean.
How to Store:
Refrigerator: Store egg white quiche in an airtight container for up to 4 days.
Reheat: Warm slices in a 325°F oven until heated through for the best texture. The microwave works too, but the crust will soften.
Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot.
Egg White Quiche FAQs:
Par baking the crust is recommended for egg white quiche because it helps prevent a soggy bottom. A short pre bake lets the crust set before the egg mixture is added.
To keep egg white quiche from getting watery, avoid adding wet vegetables and do not overload the filling. Using fresh spinach and baking until the center is set also helps the quiche hold its texture.
Egg white quiche is done when the center is set and no longer jiggly. If you insert a knife near the center, it should come out mostly clean and the edges should look lightly puffed.
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Egg White Quiche
Ingredients
- 1 pie crust, par baked
- 12 egg whites
- 1 cup milk
- 3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup fresh spinach
- ½ cup cherry tomatoes, halved
- ½ cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together the egg whites, milk, minced garlic, salt, and pepper until well combined.
- Add the spinach and cherry tomatoes to the par baked crust.
- Sprinkle the mozzarella evenly over the spinach and tomatoes.
- Pour the egg white mixture over the top.
- Bake for 35 to 40 minutes, or until the center is set and no longer jiggly. Let the egg white quiche rest for 10 minutes before slicing and serving.
Nutrition
Notes
- Par bake the crust: A short pre bake helps prevent a soggy bottom and keeps the crust crisp once the egg whites bake.
- Prick the crust: Fork pricks help release steam so the crust bakes evenly and does not puff.
- Pack the filling lightly: Add spinach and tomatoes first, then cheese, so the veggies stay evenly distributed instead of floating.
- Do not over bake: Pull the quiche when the center is just set since it will finish firming up as it rests.
- Rest before slicing: Let it rest for 10 minutes so the slices hold their shape and the filling stays clean.
Melissa says
Very good! Just using the egg whites made it so light and fluffy!