Egg White Quiche with Leeks, Spinach, Mushrooms and Feta

January 16, 2014
7 Ratings
  • Serves 1-9 inch quiche
Author Notes

I like my quiche chalk full of vegetables, not too eggy. When I make a quiche I like to season and saute, roast or steam the vegetables first, and then add them to the baked shell. I find they have more flavor that way. Adding them raw just wouldn't work, the filling will be watery and bland. I mix all the seasonings and fresh herbs into the egg whites first and then pour over the vegetables and cheese in the baked pie shell.

There are fewer calories when you use only egg whites (16 calories for one egg white compared to 72 calories for one whole egg) and you will find very little difference in texture, just make sure the ingredients you use to fill your quiche are flavorful.

Meat lovers can add 1/3 cup of chopped ham, chopped roasted chicken, cooked bacon or cooked Italian sausage.

If you want to go really low fat, don't use a pie shell. Place all the ingredients in a greased 9 inch pie plate and bake for 40 minutes in a 350 F oven.

I made two quiches but I divided the recipe in half for you, so the ingredients below are for one quiche. —Katheryn's Kitchen

What You'll Need
  • 1 9 inch pie shell baked per directions on the box or make your own pie dough and bake off.
  • 1 cup (250 ml or about 8 egg whites) of egg whites- I buy the cartons of egg whites as I don't always have a use for the egg yolks once they are separated from the egg white.
  • 1/4 cup milk- I used skim milk but any milk will do, use cream or half n half for a richer quiche
  • 1/2 cup crumbled light feta cheese- you can use whatever crumbled or grated cheese you prefer
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon each of chopped fresh oregano and thyme- use your favorite herbs
  • 2 cups fresh clean spinach leaves chopped into large pieces
  • 1 cup thinly sliced mushrooms
  • 1 large leek( just the white part of the leek) cleaned and cut into 1/2 inch sized pieces
  • 2 tablespoons salsa- for extra flavor- I had some in the fridge.
  • 1/4 teaspoon hot pepper flakes- I used dried Aleppo pepper-optional
  1. Heat oven to 350 degrees F. Whisk eggs whites, milk, salsa, chopped fresh herbs and hot pepper flakes together in a bowl. Set aside.
  2. Heat thick bottomed medium sized pan to a medium heat and add a little oil. Now add chopped leek and cook slowly until softened and light golden brown, about 15 minutes. Season with a little salt and pepper. When finished cooking, sprinkle inside cooked quiche shell.
  3. Now in the same heated pan add a little more oil and the thinly sliced mushrooms. Season with a little salt and pepper. Saute until golden brown, for about 5-7 minutes and add to the leeks inside the quiche shell. Now add the spinach to the same hot pan and saute until soft, 1-2 minutes, season with a pinch of salt and pepper. Add cooked spinach to the leeks and mushrooms inside the quiche shell.
  4. Now crumble the feta cheese on top of the sauteed vegetables in the pie shell.
  5. Pour the egg mixture over the sauteed vegetables and cheese. Place the quiche on a foil lined baking sheet to catch any overflow. Bake for 40 minutes at 350 degrees F. Serve with a salad.

See what other Food52ers are saying.

  • Ann Rizzo Inesedy
    Ann Rizzo Inesedy
  • James Jenkinson
    James Jenkinson
  • Katheryn's Kitchen
    Katheryn's Kitchen
  • olivia

7 Reviews

Ann R. May 27, 2018
Love this recipe!! I’ve used it over and over and always just handing in whatever interests my family. My family doesn’t like the yellow part of eggs but aside from that we are not vegan. So I use bacon, sausage, spinach, cheese or whatever I have. Always delicious. Thank you for the recipe!
Katheryn's K. May 28, 2018
Thank you so much!
Katheryn's K. May 28, 2018
Great way to use up leftovers and odds and ends in the fridge, I do that all the time!
olivia August 4, 2017
Oh for crying out loud, James - really? It's not a grammar blog.
Great quiche, Katheryn. I added some mint, along with the basil (mint + feta = awesome), along with a scratch of oregano and lemon zest.
Yum. Thank you!
Katheryn's K. May 28, 2018
Thank you for your support! Yes the recipe is quite versatile!
James J. July 14, 2015
"Chock full"
Katheryn's K. May 2, 2016
My mistake, thank you.