Thursday, September 20, 2012

Last Minute Egg White Quiche

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Clearly, you can tell by my lack of presence around here, I’ve been a busy gal.  Being creative in the kitchen has taken a backseat to batch cooking, easy lunch salads, and toasted English muffins for breakfast.

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Because I’m now working my old job in the evenings after I come home from an 8 hour day at my new job, dinners need to be easy and relatively quick to prepare.  I’ve turned to recipes that can cover at least a couple of weeknight meals to help take the pressure off come dinner time.

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I don’t remember why I originally put that little container of egg whites in my shopping basket a couple of weeks ago, but when I realized it was still in my refrigerator the other day I figured I’d better put the whole thing to use before it’s due date. 

What to do with 2 full cups of egg whites?  Well, I don’t need any meringues right now so instead I thought of a quick quiche.  Or frittata.  If it doesn’t have a crust, I guess it’s a frittata.  Or crustless quiche?  Aren’t those the same thing?  Quiche-tata?

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Anywho… digging around in the fridge and freezer brought me a selection of ingredients that all worked together, so a wee bit of chopping and whisking later I had this bad boy baking away in the oven.

Deeeelish.  If I do say so myself.

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Crustless Egg White Quiche/Frittata

yields 6 servings


  • 2 cups egg whites
  • 1/2 cup milk (I used 1%)
  • 150 grams black forest ham (from the deli), chopped
  • 1 cup fresh baby spinach, chopped
  • 8-10 crimini mushrooms, sliced
  • 4 green onions, chopped
  • lots of fresh dill, chopped
  • salt, pepper, TJ’s 21 spice salute, paprika
  • 1/3 cup parmesan cheese, finely grated
  • 1 cup cheddar cheese, grated

Would be soooo good with caramelized onions, or roasted garlic, or bacon, or zucchini, or feta, or hmmm…well…you get the idea. 


  1. Preheat oven to 375 degrees.  Spray a pie plate with cooking spray and set aside.
  2. In a large bowl, whisk together egg whites, milk, herbs, and seasoning.  Stir in ham, spinach, mushrooms, onions, and a little more than half of each cheese.
  3. Carefully pour the mixture into the pie plate, ensuring the ‘fillings’ are evenly dispersed.  Sprinkle remaining cheeses over top.  Sprinkle with a little extra paprika for colour.
  4. Bake for approximately 35-40 minutes.  (I checked mine at 30 minutes and it was still jiggly, but at 35 it was puffing up and at 40 it was perfect).  Let stand 3-5 minutes.  Slice and serve!

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Honestly I wasn’t expecting much but this turned out great.  In fact it was even better on days 2 and 3 after having the chance to firm up in the fridge.  Basically it’s like breakfast for dinner!  and who doesn’t love that?!

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Needless to say I think a few more of those little cartons of egg whites might find their way into my shopping cart again.  Easy, peasy, delish.

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1 comment:

Connie B said...

Wow, this looks delish! I made a fritatta with egg whites recently and it was as flat as a pancake!! I'll give your recipe a try and hopefully it'll turn out better!