Description
A light and healthy quiche made with egg whites, leeks, and cauliflower
Ingredients
- 1 whole Whole Wheat Frozen Pie Shell
- ½ cups Shredded Smoked Gruyere Cheese
- 1 teaspoon Extra Virgin Olive Oil
- 1 cup Thinly Sliced Sweet Onion
- ¾ cups Thinly Sliced Leeks
- Salt And Pepper, To Taste
- 2-½ cups Coarsely Chopped Cauliflower
- ¾ cups Low Sodium Chicken Broth
- 1 cup Egg Whites
- 2 whole Eggs
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
Position a baking sheet on the lower rack of the oven and preheat to 400°. Using a fork, prick the inside of the pie shell all over. Place on the baking sheet and bake for 5 minutes. Then remove from the oven and arrange half of the cheese in the crust and bake until melted, about 3 minutes.
Meanwhile, in a large, heavy skillet, heat the olive oil over medium heat. Add the onion and leeks, season with salt and pepper and cook, stirring, for 3 minutes. Add the cauliflower and chicken broth and cook, stirring occasionally, for 10 minutes; let cool slightly.
In a large bowl, beat the egg whites and eggs and season with ½ teaspoon salt and 1/4 teaspoon pepper. Stir in the remaining cheese and the cauliflower mixture. Transfer to the prepared pie shell and bake until the filling is set, about 20 minutes. Let cool slightly before serving.
