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Egg white quiche in a quiche pan

Egg White Quiche with Kale, Tomatoes, and Feta

  • Author: Rosalynn Daniels
  • Total Time: 50 minutes
  • Yield: 8-10 Servings 1x
  • Diet: Low Fat



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.

Serve warm.

  • 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