Thinking up recipes for Easter brunch? Look no further! Here’s a crustless, protein-packed Mediterranean veggie egg white quiche! It’s a delicious brunch item you can feel good about dishing up. Both easy and healthy, this comes together in a single, cast iron pan and is packed with good, nutritious ingredients!
I have been really digging on this recipe for the last few weeks and have some version of it for breakfast with a buttery slice of toast. You can change up the vegetables depending on the season. It’s a great recipe to feed the family on Easter or any other day of the year!
One stop shop @ Trader Joe's!
I am a huge fan of Trader Joe’s. You could say I’m that person who shows up with recyclable grocery bags every week and clothes-lines the organic produce, but honestly, isn’t that every Trader Joe’s shopper?
Anyway, everything you need for this recipe can be found at Trader Joe’s, and since I consider them very niche, you will very likely find these items at any grocery store. Here’s your shopping list:
- 6 oz Spinach
- 14 oz can Whole Artichoke Hearts
- 16 oz Liquid Egg Whites
- Jar of Roasted Red Peppers
- 8 oz of Small Curd Cottage Cheese
- At least 3 oz of Mediterranean Herbed Feta Cheese Crumbles
- A bag of Shredded Swiss Cheese
- Seasoning of your choice – I like Green Goddess or salt
The process is so simple! Lightly sautee your vegetables in a tablespoon of olive oil in a seasoned cast iron skilled. (I use a 10″ Lodge cast iron skillet.) Spread the cottage cheese over the veggies, pour the entire liquid egg white carton over it, and sprinkle with the cheeses and seasonings. Bake it at 350F for 50 minutes. That’s it. If you can spend ten minutes sauteeing, you’re 90% there. The oven does the rest.
I usually cut this into six triangles and that’s my breakfast Monday through Saturday. But this looks so pretty and golden with its domed top, you should serve it up for brunch!
Low Calorie, High Protein
I love this recipe because I don’t feel guilty eating a healthy slice of quiche every morning. I enjoy analyzing nutritional macros and calories, so here’s a breakdown of this recipe’s per serving:
- Carbohydrates: 10.3 g
- Fats: 6 g
- Proteins: 18.5 g
- Calories: 180 kcal
- Fiber: 2 g
Crustless Mediterranean Egg White Quiche
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 6 oz Baby spinach, raw About 4 cups
- 14 oz Can of Artichoke Hearts drained (about 8.5 oz) and chopped
- 10 oz Jar of Roasted Red Bell Peppers drained (about 8 oz) and chopped
- 1/3 cup Crumbled Feta Mediterranean herbed
- 1 cup Low-fat Small-curd Cottage Cheese
- 16 oz Carton of Liquid Egg Whites
- 1/4 cup Shredded swiss cheese
- 1/2 tsp Green Goddess Seasoning or salt
Instructions
- Preheat the oven to 350°F and place a rack in the center.
- Heat olive oil in a 10-14" seasoned cast iron skillet. When oil is hot and shimmery, add spinach, chopped artichokes, and chopped bell peppers. Sauté the vegetables for 3-5 minutes.
- Turn off the heat. Spoon cottage cheese over the vegetables in the skillet, spreading it to cover them. Sprinkle feta crumbles on top.
- Pour the liquid egg whites over the vegetables and cheeses. Sprinkle with the Swiss cheese and Green Goddess (or other) seasoning.
- (Carefully!) place the skillet in the oven and bake for 50 minutes. Allow it to cool for about 5-10 minutes before cutting.
- To reheat from the refrigerator, place a slice on a microwave-safe plate and microwave for 1 minute on full power.