Egg White Quiche
Not sure what your macros should be? We can help you get started with a custom macro count.
Why you’ll love this recipe
- This quiche is easy, delicious and the entire family will love it.
- The macros are great without sacrificing any flavor.
- Easily customizable using your favorite protein and greens.
- Reheats amazing making it the perfect meal prep option to reheat in the office or on the go.
Ingredients and Substitutes:
Pie Crust: you can swap with any favorite store bought or homemade uncooked pie crust. If using a pre-cooked crust there is no need to pre-bake the crust. You can also use alternatives like mandolin sliced potatoes.
Bacon: use your favorite bacon! For this recipe I am using bacon that is 80 calories for 2 slices. 7F/0C/4P for 2 pan-fried slices. The recipe calls for 4 slices. One of my favorite bacon is the Pederson’s Farms.Â
You can find my family favorites Halibut Recipe on their blog here.
Bacon is not the only choice here, you can swap with your protein of choice. Cubed ham, turkey or chicken sausage and Italian sausage make a great addition.
Onions and Garlic: omit as needed.
Egg whites: I like to purchase the 32oz. carton of whites and use throughout the week. This recipe calls for 1.5 cups.
Milk: 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.
Cheese: this recipe calls for mozzarella cheese but you can sub for your favorite.
Arugula: arugula is my favorite green, hands down. It adds a peppery flavor, black pepper, to any dish. You can swap with spinach, kale or your favorite greens.
Step by step instructions:
Step 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.
Step 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.
Step 3
In a bowl whisk together egg whites, milk, cheese, salt and pepper.
Step 4
Place the sauteed bacon and vegetables in the pie dish on top of the pie crust and evenly coat the bottom. Pour egg mixture over sauteed bacon and vegetables. Be sure to move the cheese around so that it doesn’t pool in the center. You can also sprinkle on at the end instead.
Step 5
Bake at 350 degrees Fahrenheit for 45-50 minutes or longer until the egg is fully cooked and a toothpick comes out clean. Always note – bake times will vary oven to oven.
Step 6
Slice into 8 equal slices and serve! Enjoy!
If you like this recipe be sure to check out some of our other easy meals!
Egg White Quiche
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Egg White Quiche
Ingredients
- 1 uncooked refrigerated pie crust
- 4 slices bacon cooked and chopped
- 1.5 cups liquid egg whites 350g
- 1/2 cups chopped yellow onion 60g
- 1 Â garlic clove, minced
- 1/2 cups whole milk 120g
- 1/2 cups Low-Moisture Part-Skim Mozzarella, shredded 56g
- 1 cup Arugula 40g
- salt and pepper
Instructions
- 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.
- 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.
- In a bowl whisk together egg whites, milk, cheese, salt and pepper.
- 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.
- 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.
- Slice into 8 equal slices and enjoy!
Notes
- All nutrition facts are an estimate and will change with any substitutions.Â
If I want to make this ahead of a planned meal, and freeze it. Should I cook it just under being done? Or cook it as normal and freeze after?
I’ve personally never frozen this so I cannot say but egg whites usually lose a lot of moisture when you reheat from frozen based on my experience.
Another repeat recipe in our house. I usually make two of these to meal prep breakfast for the week for my husband and I. It reheats amazingly and lasts the entire week. I just pre-slice the quiche and grab a slice to reheat each morning. Trust me when I say, it really does reheat well so if you’re on the fence about having leftovers of this? Don’t be!
Hubby is not a fan of arugula but the flavors of all the ingredients is perfectly balanced, especially the arugula. Sometimes I swap ingredients in a recipe but this one is perfectly made. Not worth messing with perfection!
Oh my gosh, I couldn’t agree more about the arugula. Arugula is a love it or hate it and it makes me so happy you felt the balance I was going for.
I made this recipe for a carry-in at work so I could have something yummy to eat while staying w/i my daily macros. Let me say, it did not disappoint! It was phenomenal! However, I couldn’t find the entry in My Fitness Pal. I entered the recipe with the ingredients I bought which were low cal/fat (i.e. 80 cals per bacon slice etc) but the calories came out to 210 with 11.5 g of fat. What brand of ingredients di you use?
Thank yu for amazing recipes! I pre-ordered the cookbook. Cant wait for January!
I love this quiche. Perfect way to get your protein in with all the flavor. I try to eat egg whites everyday and come up with different ideas. This one is in my routine and I like to use it for meal prep.
This is my second time making this recipe and it is sooooo good! We substitute the bacon for cherry tomatoes and everyone loves it. Thank you!
Sounds delicious! How would I adjust bake time for 8 mini quiches (equivalent to 1 regular pie crust)?
Not sure, I haven’t tried that.
Amazing recipe on repeat for lunch !!!
Omg so so good! I even ate it for lunch with some tomato soup and it was the perfect cold day meal.
Thanks! Made it with liquid egg whites , bacon and sausage, jalapenos, gruyere a wee bit of leftover cauli rice n black beans, garlic n onion.
Crustless. Yum.
Great recipe. I had some leftover egg whites after making a banana cream pie and found this recipe. I have never made a quiche before either. I added spinach instead and breakfast Turkey sausage instead of bacon. I didn’t have enough egg white so I added 2 whole eggs and sprinkled with cheese on top instead of mixed. Turned out amazing! My family loved it! Next time I’ll make two 😋
Woohoo!! Sounds delicious!
YUMMMMY!!!!!! I made this crustless (I like to eat Ezekiel toast with breakfast), with Canadian bacon, chopped yellow swiss chard (and spinach) and fresh garlic buds from the farmers market. Because of no crust, I cut it into 4 servings. LOVE your recipes!!!
Loved this! I added mushrooms with onions and garlic and turned out delicious!!
Yumm!!!
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.
HAHAHA!! Amazing!