AllWhites Cheese and Vegetable Quiche

Over the years, I’ve learned to really listen to my body and how it responds to different foods. I know that I feel best when I eat protein, vegetables, and fruits, so I try to limit my carb and dairy intake. Some days I crave scrambled eggs with sauteed vegetables and other days I crave a bagel with cream cheese for breakfast, but the key is really to listen to my body. When you listen to your body, your body will tell you what it needs! One of my favorite foods are eggs, as they provide the protein my body so often craves. I love enjoying eggs for breakfast, incorporating them into my snacks, and adding them to my recipes for dinner. One of my new favorite dinner recipes is my AllWhites Cheese and Vegetable Quiche! It satisfies all of my cravings in one beautiful piece of quiche. Another great thing about this dish is that Neal loves it too! It’s such an easy way for me to sneak lots of protein and veggies into my hubby’s diet. AllWhites is such a great source of lean protein, providing 5 grams of protein per serving. While I love whole eggs, for quiches I really enjoy using AllWhites as it is fat-free (Hello 0PP a serving)! When making a quiche with a crust and cheese, I like to save calories and fat by using AllWhites. It’s extremely easy to swap whole eggs for AllWhites when cooking. 3 tbsp of AllWhites = Approx. 1 large egg, 1/3 cup of AllWhites = Approx. 2 large eggs, and 3/4 cup of AllWhites = Approx. 4 large eggs.

AllWhites Cheese and Vegetable Quiche

Ingredients

• 1 (9 inch) unbaked pie crust
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup chopped spinach
• 1/2 cup halved cherry tomatoes
• 3/4 cup of AllWhites® egg whites
• 1/2 cup of fat free half and half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cups shredded cheddar cheese

1. Preheat oven to 400 degrees Fahrenheit 2. Bake the pie crust (I used a frozen Pillsbury crust) according to the directions. 3. Over medium heat, melt the butter in a large saucepan. Add onions and tomatoes, cooking slowly and stirring until the veggies are soft. Next, add the chopped spinach to the pan and allow it to wilt. 4. In a small bowl, combine the AllWhites, half and half, salt, and pepper. Next, add the sauteed vegetables and cheese to the cooked pie crust and then pour the egg white mixture over top. 5. Place the quiche in the oven, baking it for 30 minutes or until the center is set.

How do you fuel the way to a healthier you?

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