AllWhites Cheese and Vegetable Quiche
- 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.
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