Description
Made predominantly with egg whites, this quiche is extremely diet-friendly yet the roasted veggies and touch of Parmesan provide such a depth of flavor. You will forget this is a “skinny” recipe.
Ingredients
- 1-½ cup Brussels Sprouts, Stems Removed
- 1 whole Yellow Onion, Sliced
- ¾ cups Grape Tomatoes, Halved
- 1 whole Medium Russet Potato, Diced
- 2 teaspoons Olive Oil
- 2 teaspoons Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 whole Eggs
- 1 cup Egg Whites
- 3 Tablespoons Shredded Parmesan Cheese
- ½ teaspoons Dried Parsley
Preparation
Preheat oven to 400 F.
Cover a rimmed cookie sheet in foil and lightly coat it with cooking spray. Spread the Brussels sprouts, onion, tomatoes and potato evenly over the cookie sheet and drizzle with the oil. Sprinkle with garlic powder, salt and pepper. I used half each of the listed amounts but feel free to use more or less.
Bake at 400 F for about 25 minutes. The timing will vary depending on the size of your veggies and what kind you chose. You want them to be soft in the inside and lightly browning on the outside. Once they’ve reached that point, take them out of the oven and allow them to cool for a few minutes. Turn oven down to 350 F.
While your veggies are cooling, whisk the eggs and egg whites in a large bowl. Add 2/3 of the Parmesan and season to taste with remaining salt, pepper and garlic and the parsley. Mix in the roasted veggies and pour the mixture into a well-greased pan. I used a 9-inch cake pan. Bake at 350 F for about 20 minutes. Remove it from the oven, sprinkle the remaining Parmesan on top then bake for 5-10 extra minutes or until the eggs have cooked through and are slightly pulling away from the side of the pan. A toothpick stuck in the center should come out clean.
I divided my quiche into 5 huge slices (150 calories each) but you could easily get 10 servings out of this dish if you allowed a rational non quiche obsessed person to serve
