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Easy egg white quiche with spinach, red bell pepper, onion, feta, and mozzarella

Easy Egg White Quiche

This easy egg white quiche is light, fluffy, and packed with spinach, bell pepper, onion, and cheese. It is naturally crustless, high in protein, and perfect for breakfast, brunch, or easy meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups liquid egg whites
  • 1 teaspoon olive oil
  • 1/3 cup onion chopped
  • 1/2 cup red bell pepper chopped
  • 2 cups baby spinach
  • 1/3 cup milk
  • 1/2 cup feta cheese crumbled
  • 1/3 cup mozzarella cheese shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray as needed

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly coat a 9-inch pie dish with cooking spray.
  3. Heat the olive oil in a skillet over medium heat.
  4. Add the chopped onion and red bell pepper. Cook for 3–4 minutes, until slightly softened.
  5. Add the spinach and cook until wilted. Drain off any excess moisture.
  6. In a large bowl, gently whisk together the egg whites, milk, garlic powder, oregano, salt, and black pepper.
  7. Stir the cooked vegetables, feta cheese, and mozzarella into the egg white mixture.
  8. Pour the mixture evenly into the prepared pie dish.
  9. Bake for 35–45 minutes, or until the edges are set and the center is no longer liquid.
  10. Check the center with a food thermometer if desired. It should reach 160°F (71°C).
  11. Remove from the oven and allow the quiche to rest for 10 minutes before slicing and serving.

Notes

  • Cook and drain vegetables before adding them to prevent a watery quiche.
  • Avoid whipping the egg whites into foam; whisk them gently with the milk.
  • Do not overbake, as egg whites can become rubbery.
  • You can substitute mushrooms, broccoli, asparagus, green onions, or cooked turkey bacon.
  • For a traditional version, add a 9-inch pie crust and blind bake it before adding the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.