Egg White Quiche
Egg white quiche is a lighter take on classic quiche with a savory garlic base, spinach, tomatoes, and melty mozzarella in every slice.
Ingredients
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.
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