This Egg White Quiche is packed with Mediterranean flavors! The quiche has a crispy baked pie crust filled with egg whites, half and half, onion, garlic, chopped kale, cherry tomatoes, crumbled feta cheese, and oregano.
This Egg White Quiche with Kale, Tomatoes, and Feta has been a complete lifesaver lately. Its flavor has a Mediterranean flare that is beyond flavorful and fulfilling. The quiche is an easy breakfast or brunch option that you can quickly assemble from scratch or with store-bought egg whites and pie crust. It’s great for meal planning and if you’re looking for a low-calorie meal, you’ll love that it’s only 101 calories per slice.
What ingredients do you need to make Egg White Quiche
To make this egg white quiche, you’ll need: a store-bought pie crust, and for the fillings: white onion, garlic, kale, cherry tomatoes, crumbled feta cheese, store-bought egg whites, half and half, salt, pepper, and oregano.
The ingredients are simple and can be found in almost all grocery stores. The pie crust cooks super quickly, and the store-bought egg whites are a great shortcut if you are running out of time and you want a quick meal in no time.
How do you make Egg White Quiche with Kale, Tomatoes, and Feta?
- Bake pie crust in 1/2 the time of the baking instructions. (If baking time is 12 minutes, only bake for 6). Sit to the side once baking is complete.
- In a large skillet heat oil over medium heat.
- Sauté onions, garlic, kale, tomatoes, and a pinch of salt and pepper until all ingredients are tender.
- Stir in feta cheese.
- Place kale mixture into pie crust and distribute evenly.
- Lower heat in oven to 350 degrees.
- In a medium bowl, mix egg whites, half and half, salt, pepper, and oregano.
- Pour egg white mixture over kale mixture.
- Bake your quiche for 40 minutes.
- Serve warm.
Storage and reheating:
Storage– Once the quiche has cooled completely, you can store cover the whole dish tightly in plastic wrap and store it in the refrigerator for 3-5 days. You can also cut the quiche into individual pieces and store those in an airtight container.
Reheating – One of the best ways to reheat quiche is in the oven at 350F until warm inside. It can also be reheated in the microwave for a couple of minutes.
The short answer is yes! You can use whole eggs and separate the egg whites from the yolks.
To check if the quiche is cooked, you can insert a skewer or knife in the center. The knife should come out clean if the quiche is cooked. Another way is to insert a food thermometer, the temperature should be anywhere from 165 degrees F to 185 degrees
This quiche has been my go-to low-calorie recipe for my breakfast meal prep this month. I just make two quiches and cut each into eighths. I wrap them individually and when I’m ready to eat, I just place one or two in my air fryer until warm.
Additional recipes to try:
Have you tried this recipe?
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1/2 White Onion (diced)
2 cloves of garlic (minced)
3c Chopped Kale
1/2c Feta Crumbles
1c Cherry Tomatoes (halved)
2c Egg Whites
1/2c Half and Half
1tsp Dried Oregano
Bake pie crust in 1/2 the time of the baking instructions. (If baking time is 12 minutes, only bake for 6). Sit to the side once baking is complete.
In a large skillet heat oil over medium heat.
Sauté onions, garlic, kale, tomatoes, and a pinch of salt and pepper until all ingredients are tender.
Stir in feta cheese.
Place kale mixture into pie crust and distribute evenly.
Lower heat in oven to 350 degrees.
In a medium bowl, mix egg whites, half and half, salt, pepper, and oregano.
Pour egg white mixture over kale mixture. (This will not rise too much while baking so, try to reach the top of crust as much as possible with egg white mixture without overflowing.)
Bake your quiche for 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Serving Size: 1/8 Slice
- Calories: 101
- Sugar: 1.4g
- Sodium: 363.4
- Fat: 3.9g
- Saturated Fat: 2.3g
- Trans Fat: 0
- Carbohydrates: 6.3g
- Cholesterol: 13.8mg