Light Brunch Quiche

Course Breakfast
Cuisine American


  • 1 Wholly Wholesome Organic Whole Wheat 9" Pie Shell
  • 1 16oz Carton of Egg Whites
  • 10 oz Package of Mushrooms
  • 4 Cups Raw Spinach
  • 1 Bell Pepper
  • 1 tbsp Minced Garlic
  • 1/2 tbsp Olive Oil
  • Reduced Fat Feta, Asiago, or other Cheese (to top)


  • Preheat your oven to 350 degrees. 
  • Take your pie shell out of the freezer, and let thaw. Place on preheating oven, to help speed up the process. 
  • Chop up your vegetables (including the spinach) and heat on a large skillet on the stove over medium heat. 
  • Add olive oil, minced garlic, and vegetables. Sauté until the peppers are soft and the spinach has wilted. 
  • Remove the sautéed veggies from the heat, and let cool until at room temperature. Be sure not to mix anything that is too hot with raw eggs. 
  • When cooled, add the veggies to the thawed pie shell and place on a baking tray. Carefully pour the egg whites over the veggie mix. 
  • Cook for 30 minutes, then shut the oven off and keep the quiche in the cooling oven for another 15 minutes or until middle is set.