If you’re looking for a tasty and healthy breakfast option, Spinach and Egg White Quiche is a fantastic choice. Packed with protein and low in calories, this dish is perfect for starting your day off right. This quiche combines fresh spinach, fluffy egg whites, and flavorful cheeses to create a light yet satisfying meal.
What I love most about this recipe is how simple it is to prepare. You don’t need a lot of fancy ingredients or complicated steps. Just some fresh veggies, egg whites, and your favorite seasonings. Plus, it’s a great way to use up any vegetables you have on hand.
Whether you’re meal-prepping for the week or just want a quick, nutritious breakfast, this Spinach and Egg White Quiche is sure to become a favorite in your kitchen. Give it a try and see how this easy-to-make recipe can fit into your healthy eating routine.
Quiche preparation and baking
In this part, I’ll guide you through gathering and preparing the ingredients, as well as baking the spinach and egg white quiche to perfection.
Ingredients breakdown
First, we need to assemble all our ingredients to make sure everything is ready.
- Egg Whites: I use about 6 egg whites for a fluffy texture.
- Spinach: Fresh or frozen works. If using frozen, ensure it’s fully thawed and drained.
- Onion: A finely chopped onion, sautéed until tender.
- Feta Cheese: Crumbled for a tangy flavor.
- Cheddar Cheese: Shredded for a rich and creamy taste.
- Milk: To add moisture and help bind the ingredients.
- Salt and Pepper: Essential for seasoning.
- Olive Oil: For sautéing the onions and spinach.
- Garlic: Minced garlic adds a nice depth of flavor.
- Pie Crust: If desired, though I often make mine crustless for a lighter version.
- Fresh Herbs: Like rosemary, oregano, or thyme for added flavor.
Baking instructions
Preheat the oven to 350°F. While the oven is heating, prepare the quiche filling.
Start by heating olive oil in a skillet over medium heat. Add finely chopped onion and cook until soft, about 5 minutes. Then, stir in the spinach and cook until any excess moisture evaporates.
In a large mixing bowl, whisk the egg whites until frothy. Add the cooked onion and spinach mixture. Mix in the feta, cheddar, milk, salt, pepper, and garlic.
Pour the mixture into a greased pie pan or crust, spreading it evenly. Place in the preheated oven and bake for about 25-30 minutes, or until the quiche is set in the center. A knife inserted into the center should come out clean.
Allow the quiche to cool for a few minutes before serving. This helps it set further and makes it easier to slice. Enjoy!
Serving and storage tips
When serving and storing your Spinach and Egg White Quiche, it’s important to consider how to best present it and how to keep it fresh and tasty for later.
Presentation and accompaniments
I love adding some color to my table by serving the quiche with a side of fresh salad or vibrant fruit. Cherry tomatoes and mixed greens make a great pair. Breakfast potatoes or a light spinach salad also work well on the side.
For a touch of elegance, you can sprinkle some extra gruyere cheese on top just before serving, and add a few freshly sliced mushrooms. If you’ve used a store-bought pie crust, don’t forget to mention it to guests who might have dietary preferences.
Storing and reheating
To store leftovers, place the quiche in an airtight container and refrigerate. It keeps well in the fridge for up to 3 days. If you’re meal prepping, slices can also be frozen for longer storage.
When reheating, it’s best to use an oven or toaster oven. Preheat to 350°F and heat for about 15-20 minutes if thawed, and up to 30 minutes if frozen. Avoid microwaving, as it can make the crust soggy and the quiche less appealing.