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This is a very versatile recipe. You can add pretty much any vegetable you want and it will come out great. My favorite thing to do is use up left over vegetables, this way I’m not wasting any food but we’re also not eating the same old thing. I cook this in a cast iron skillet but you can transfer the mixture into a pie pan or even a baking dish.
2 teaspoons olive oil
1 cup spinach
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
6 egg whites
3 eggs
2 tablespoons snipped fresh basil
1/3 cup shredded cheese of choice
Salt and pepper to taste
Directions
Preheat oven to 350F.
*if using a pie pan or baking dish grease it
In a skillet heat the oil. Add onions and cook till just see through. Add mushrooms and spinach. Cook till spinach is wilted, it should only be five minutes tops if that at all.
In a bowl, mix egg whites and eggs together. Add basil, cheese salt and pepper. Mix up. You can either pour your eggs right in with the vegetables if you are using a oven safe skillet (cast iron) or transfer the vegetable mixture into a greased pie pan/baking dish. Pour the eggs over vegetable mixture. Bake in oven for about 25 minutes or until the eggs are set. You should be able to insert a knife in the center and it comes out clean when finished. Edges should be slightly golden brown.
If you don’t want to use spinach simply substitute it with other vegetables you have on hand. Very easy and you can change it up each time you make it.
Enjoy!
This recipe was shared by Have Sippy’s contributing recipe blogger, Melanie. You can enjoy more recipes by checking out her blog- My Side Of Life, Connect by Facebook and/or Twitter too!
Love spinach and cheese! This quiche is the perfect pairing for a cheese lover.
Sounds yummy!
I must say I was skeptical (but for heart health reasons, excited/enthusiastic at the same time) about a mostly egg white quiche…
But I happen to have FRESH* spinach and mushrooms and Cheddar so I decided to try it tonight with a test audience of only adults (Honey/Hubby & me – though Hubby sometimes kind of acts like a child… in an adorable kind of way…)
Anyway, the verdict is: very good! Easy to prepare (except for separating the eggs…)
While some may be tempted to “cheat” a little by using canned mushrooms and frozen spinach (and that may be just fine) IMHO – the FRESH spinach and mushrooms and real Cheddar REALLY made all the difference: it not only tasted good – it tasted healthy and fresh too.
I think it would be good made with broccoli too.
(Jesselyn A/Jesstinger)
jessterlyn(at)aol(dot)com
THis looks so yummy! Thanks for the recipe!
I’m always looking for more recipes like these.
Love spinach and always looking for more recipes. Will try. Thanks
I have spinach in the garden! Now I have something to do with it!
Sounds yummy and looks delicious. It’s been awhile since I’ve made quiche. It isn’t a favorite and I have to have a taste for it, but I love spinach so now I’m thinking it’s time for one. 🙂
I want to try this tonight! Thanks for the inspiration!
I’m not a quiche fan but I’m pretty sure the hubby is. I might have to try this for him
never tried quiche but it doesn’t look that great.
Minta
stopping by from Pitch it to me.
I love quiche but my son doesn’t. The last time I made one he said, “I hope it tastes better than it looks!” Then, after a bite, “Blech! It doesn’t!”
Yummy. Thanks for sharing
I’ve still never tried to make a quiche – but this looks simple enough, and super good 🙂
Yum. Quiche is so good. This one sounds great because of the spinach.
THANKS FOR THIS!! I love a good quiche recipe…and they are kinda hard to find.:)