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Use refrigerated uncooked ready to bake pie crust. You could also swap with your favorite gluten free crust.
This quiche has chopped tomatoes, spinach, garlic and chives. You can use the same base and swap out with your vegetables of choice.
Ex. asparagus, kale, mushrooms
Mixing together egg whites and full eggs makes this recipe extremely macro friendly and low fat. You could easily swap eggs for all egg whites. 1 egg = 2 tbsp egg whites.
Milk helps bind together a quiche and fluff up your eggs. If you’re looking to swap out milk with an alternative, like non-dairy, I would suggest taking a look at this article on substitutes for milk in quiche.
This recipe uses reduced fat feta and full fat parmesan. Both can be swapped for your favorite creamy cheese.
The flakey pie crust and creamy egg mixture make a perfect quiche that is lower carb and fat. Serve this at your next brunch and your guests will never know they’re eating a low fat dish all the while you get to stay within your macros.
Pre cook your crust halfway before adding the mixture.
Mix eggs, egg whites and milk in a separate bowl.
Top cooked pie crust with sauteed veggies, eggs, cheese and chopped green onions. The egg mixture will not rise so filling to the tippy top will not be a problem.
Bake at 350F for 40-45 minutes until completely cooked through. Test the center with a toothpick to be sure the eggs are fully cooked.
“ohsnapmacros Easy Vegetable Quiche”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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