Breakfast post alert!!! (Surprised?)
The weather is warming up, and restaurant patios are opening. We all know what that means…brunch season is here! I love a good breakfast/brunch outing, but I also love eating healthier and that can be tough when you’re out with friends. Thankfully, cooking healthy is easy, affordable, and contrary to popular belief, FLAVORFUL. Bring the BYOB to your place for a change, and serve up this lighter spin on a brunch staple. Throw whatever vegetables you have on hand into this lower-fat version of a classic quiche, and enjoy an extra mimosa (or
two three) instead!
– 1 Wholly Wholesome Organic Whole Wheat Pie Shell
– 1 16 oz. carton of egg whites
-10 oz package of mushrooms
-4 cups raw spinach
-1 bell pepper
-1T minced garlic
-½ T olive oil
-reduced fat feta, asiago, or other cheese to top
Preheat your oven to 350 degrees. Take your pie shell out of the freezer, and let thaw. I placed mine on my preheating oven, to help speed up the process. Next, chop up your vegetables – including the spinach – and heat a large skillet on the stove over medium heat. Add olive oil, minced garlic, and vegetables – sautee until the peppers are soft and the spinach has wilted. Remove the sautéed veggies from the heat, and let cool until at room temperature – be sure not to mix anything that is too hot with raw eggs, or else you might start cooking them!
When cooled, add the veggies to the thawed pie shell and place on a baking tray. Carefully pour the egg whites over the veggie mix – it will look like you won’t be able to fit all of the egg whites, but you will! Cook for 30 minutes, then shut the oven off and keep the quiche in the cooling oven for another 15 minutes.
You can enjoy this quiche warm, room temperature, or my favorite, cold! It’s a great make-ahead dish, and can even be frozen after it’s cooked! I know that you can freeze casseroles and other dishes with cream and cheese, but I prefer not to when it comes to egg based recipes. I did, however add some crumbled feta to my serving…because you just can’t have a quiche without cheese. I picture this quiche on a brunch table with fruit, some grilled/roasted asparagus, and a strong cocktail.
Now, if you’re NOT looking for a lighter recipe, substitute the egg whites for 4 eggs and about half a cup of cream or a cup of crumbled/shredded cheese.