Sunday, 27 October 2013

Veggie & Egg White Quiche with Hashbrown Crust

This is a great take on your classic pastry crust quiche. This Veggie & Egg White Quiche with Hashbrown Crust combines two breakfast favorites into one great dish. This crispy potato crust is easy to make and a better alternative to pie crust. 




You'll start off by making the hashbrown crust. For this, you'll need to shred one cup of yellow potatoes. Press the potatoes to coat the bottom of a  10" pie dish. Sprinkle with two teaspoons of extra virgin olive oil and add salt and pepper to taste. 


Bake at 450° for 15-20 minutes or until crust has browned. 


For the filling, dice up a quarter cup each of yellow, orange and red bell peppers, green onion, white onion and cherry tomatoes. Chop up half of cup of baby spinach. 


To a heated frying pan, add peppers and onions. Add salt and pepper to taste. Cook until tender. 


In a bowl, mix together cooked peppers and onions, spinach, tomatoes, half a cup of shredded light cheddar cheese, a quarter cup of unsweetened almond milk and one and a half cups of egg whites. Add salt and pepper to taste. Mix and pour into potato crusted pie dish. 


Bake at 350° for 30-35 minutes. Let cool for 10 minutes and serve.



Veggie & Egg White Quiche with Hashbrown Crust
Makes 4 servings

Ingredients:

1 1/2 cup Egg whites
1/4 cup Unsweetened almond milk
1/2 cup Light cheddar cheese, shredded
1/2 cup Baby spinach, chopped
1/4 cup Red bell pepper, diced
1/4 cup Orange bell pepper, diced
1/4 cup Yellow bell pepper, diced
1/4 cup White onion, diced
1/4 cup Green onion, chopped
1/4 cup Cherry tomatoes, sliced
1 cup Yellow potatoes, shredded
2 tsp Extra virgin olive oil
Salt and Pepper to taste

Instructions:

Crust:

  1. Preheat oven to 450° F. 
  2. Line a 10" pie pan with shredded potatoes. Drizzle with olive oil. Add salt and pepper to taste. 
  3. Bake in over for 15-20 minutes or until crust has browned. 
Filling:
  1. Turn oven down to 350° F. 
  2. In a frying pan, cook peppers and onions until tender. Add salt and pepper to taste. 
  3. In a bowl, mix together cooked peppers and onions, spinach, tomatoes, cheese and egg whites. Add salt and pepper to taste.
  4. Pour mixture into potato crusted pie pan. 
  5. Bake for 30-35 minutes. Let cool for 10 minutes and serve.
Makes 4 servings. Each serving is approximately 150 calories.