Low-Calorie Spinach Quiche
In my quest to lose the baby weight, I’ve done my best to get as creative as I can with meals, to make them delicious AND healthy.
My newest love is using egg whites instead of our whole organic eggs. I haven’t found organic egg whites that are ready-to-pour yet in any of our stores, but I’m hopeful I will soon. Nonetheless, not only are these ready-to-pour egg whites healthy but EASY. If I want a quickie omelette, I can pour and GO. So this made my spinach quiche making super-quick and easy to prepare.
Because I wanted to keep the calorie and fat count down, I chose not to use a homemade pie crust, but a whole wheat tortilla instead. This added something really special to this dish – a fantastic crunch at the bottom, while adding fiber and texture as well. Soooo good!
I chose to serve this quiche with lots of fresh fruit and a sliced-up half of an avocado. My meal in total was shy of 500 calories (would’ve been less without the avocado, but I just can’t help it! It’s just too good for you!)
Low-Calorie Spinach Quiche
- 1 whole wheat tortilla large enough to fit in a pie plate (I used "La Tortilla Smart & Delicious 100 Calorie Whole Wheat Tortilla)
- 4 slices Kraft Singles Fat-Free Swiss Cheese
- 6 slices Oscar Meyer Lower Sodium Turkey Bacon cooked crispy and cooled
- 2 cups All-Natural ready-to-pour egg whites (depends on side of pie plate)
- 1 cup thawed frozen chopped spinach you can choose to use fresh, too, but you'll need to chop it yourself and be sure to have 1 cup
- 2 cloves minced garlic or 1 tsp
- Mrs Dash Table Blend seasoning to taste
- Aluminum Foil
- Cooking Spray
- Preheat the oven to 350-degrees.
- Spray the pie plate with olive oil cooking spray and place your whole wheat tortilla down.
- Crumble 4 strips of bacon on top of the tortilla.
- Lay slices of cheese lightly covering the bacon to allow the egg whites to go underneath.
- Pour egg whites into the pan, enough to go up about 1/2 way.
- Add garlic, Mrs Dash, and spinach, stirring around gently.
- Add more egg whites over top, to fill almost to the top.
- Top with remaining pieces of bacon, crumbled on top.
- Lightly push the bacon into the egg mixture.
- Bake until knife comes out clean, approximately 40-45 minutes.
- Slice into 4 slices and serve with fresh fruit.
My kids enjoyed their bacon and cheese quiche alongside our spinach quiche. This was so great and so filling, as well as protein-packed, I can’t wait to enjoy the leftovers again today (my kids already had theirs for breakfast) Not to mention, if you prepare these in advance, these are easy slice & heat for fast back-to-school breakfast mornings!
Do you like quiche? What kind is your favorite? Have you ever tried using ready-to-pour egg whites before?