Crustless Mediterranean Egg White Quiche
Quick and healthy vegetable quiche with wonderfully aromatic Mediterranean flair!
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.
Notes
Feel free to add meat to this recipe! Sometimes I'll fry some prosciutto or bacon in the skillet prior to sautéing the vegetables.
Other great vegetables to try in this recipe are roasted tomatoes, roasted potatoes, green or caramelized onions, leeks, mushrooms, and broccoli!