Egg White Quiche
5
from
2
Reviews
Ingredients
Adjust Servings
1 uncooked refrigerated pie crust | |
4 slices bacon, cooked and chopped | |
1.5 cups (350g) liquid egg whites | |
1/2 cup (60g) chopped yellow onion | |
1 garlic clove, minced | |
1/2 cup (120g) whole milk | |
1/2 cup (56g) Low-Moisture Part-Skim Mozzarella, shredded | |
1 cup (40g) Arugula | |
salt and pepper |
Nutritional Information
172
Calories
9
Fat (g)
15
Carbs (g)
8
Protein (g)
Directions
1.
Preheat oven according to pie crust package. Place one pie crust in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time. Example: if the package asks to bake at 425F for 12 minutes, cook at 425F for 6 minutes.
When the crust is done cooking, remove from the oven and lower the temperature to 350F.
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2.
While the pie crust bakes, cook and chop your bacon and prep your veggies.
Heat a medium pan over medium and spray with cooking spray. Add garlic and onion and sauté until the onion begins to soften. Add arugula salt and mix until the arugula has wilted. Remove from heat and add cooked chopped bacon.
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3.
In a bowl whisk together egg whites, milk, cheese, salt and pepper.
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4.
Place the sauteed vegetables and bacon in the pie dish on top of the pie crust and evenly coat the bottom.
Pour egg mixture over sauteed mixture. Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around is needed.
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5.
Bake at 350F for 45-50 minutes or longer until the egg its fully cooked and toothpick comes out clean. Always note - bake times will vary oven to oven.
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6.
Slice into 8 equal slices and enjoy!
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I looked like Emma Stone in Easy A at the lobster shack eating this 🤤 SO good, and great reheated if you take breakfast to work like I do.