Quiche is such a simple to make dish that you can enjoy for days for breakfast, lunch or dinner. Score! I wanted to pack mine with protein and healthy veggies and eliminate some of the cholesterol, calories and fat. Greek yogurt is the new miracle protein packed wonder food, so why not put some of that in there too to boost my protein punch! It was a learning experience for sure - the new chemistry of my dish made it take WAY longer to cook, and gave it a slightly different texture- but it was worth it! Hope you enjoy it too!
Ingredients:
1 Frozen Pie Crust
3 egg yolks
3 egg whites only
1/2 cup of Plain Non-Fat Greek Yogurt
1 cup Mozzarella or Italian Cheese
1 cup chopped spinach
2 bell peppers
1/3 Large red onion chopped
2 teaspoons Italian Seasoning
Pre-Heat oven to 425
Crack 3 of your eggs and add them to a large mixing bowl. With clean hands crack the other 3 and only let the white's run through your fingers into the bowl catching the yolk in your hand and throwing it away. Add salt and pepper to taste.
Chop up your red onions and your peppers and put them in a large mixing bowl. I like to start with all raw veggies so they are a little more on the crispy side once the quiche is done.
Add 1/2 cup of your Greek yogurt to your egg mixture, along with your cheese. Stir in well until blended. Add your seasoning and your Spinach last. Cover your quiche with foil and cook for 30 minutes. Take off your foil, and cook an additional 15 minutes. Cooking times may vary, so keep a close eye, but I was shocked how long this version took to firm up!
The finished product turned out beautiful and we enjoyed it for dinner and for breakfast the next morning! The big chunky peppers and onions were nicely cooked but still had a nice fresh crunch to them.
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| I lost some of my crust in the transport but it still tasted great! |
Allow your quiche to rest about 10 minutes before cutting and serving.
I hope you enjoy!
xo,
R&S
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