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HOORAY! I JUST FOUND MY NEW FAVORITE WAY TO USE UP EGG WHITES!
…and I had a lot of them. I should’ve taken a picture of the three cups of egg whites brimming over in my Pyrex. Kinda gross. Why so many egg whites? Because ice cream, my friend. Lots and lots of ice cream. Specifically, lots of “frozen custard,” which is just a fancy way of describing a method of making ice cream with egg yolks.
In the past, I tried to solve this conundrum by making angel food cake. Twice. But it’s not my favorite to eat… so that didn’t work out. My friend Tif shared that she uses her egg whites to make egg drop soup, which is an excellent and efficient option if you only have, say, one cup of egg whites. That’s how I got rid of my first cup.
Two to go.
Then, at the grocery store, I saw an egg white quiche in the frozen section. Egg white quiche?? No way! That doesn’t sound terribly delicious, but at least it’s healthy? At home, I used bing.com to search “egg white quiche” and this recipe came up, which called for “2 cup All Whites.” DONE.
(Speaking of Bing.com– it’s a search engine, like Google.com, but you earn points for searching, and redeem the points for gift cards to places like AMAZON.COM! If you use my referral link to sign up, I automatically get 500 points (i.e. $5 Amazon gift card :]]]). You just search like you normally do, but earn points while you’re at it… why not? Plus their homepage is usually very pretty and/or interesting!)
Back to the quiche. The recipe was called “Almost Fat Free Crustless Spinach, Mushroom, Egg White Quiche,” and if you want to make this uber healthy version, have at it. The original recipe is here.
But you know me. I was kind of turned off by the “Fat free” and “Crustless” and “Egg white” part (even though that’s exactly what I was searching for…), so I tweaked it a bit to make it sound more palatable. Like I used a crust and used regular cheese. Verdict: IT WAS DELICIOUS! And, even with my changes, still way healthier than my usual quiche recipe, which contains bacon and heavy cream =P.
So if you ever find yourself with tons of extra egg whites, try this recipe! And if you just want to try this savory recipe (it’s really good!), then here are some great ways to use up your leftover egg yolks :).
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Mushroom and Spinach Egg White Quiche
tweaked from this recipe
Ingredients
- 1 frozen pie crust
- 2 cups egg whites
- 1 cup shredded cheese
- 1/2 tbsp olive oil
- 1/4 cup onions, finely chopped
- 1 1/2 cups sliced mushrooms
- 1/2 cup frozen spinach, thawed and drained
- 2 tbsp flour
- salt and pepper, to taste
- 1/4 cup milk
Instructions
- Bake your pie crust according to package directions. Let cool.
- Preheat oven to 325°.
- In a large bowl, mix together the egg whites and cheese. Set aside.
- Heat the oil in a medium skillet and saute the onions and mushrooms until onions are almost translucent. Add the spinach and stir until heated through. Add flour, salt, pepper, and milk, and stir until the flour is dissolved.
- Add the onion and mushroom mixture to the bowl of egg whites and cheese and mix to combine. Pour into pie crust and bake for 45 minutes, or until knife in center comes out clean. Let stand 10 minutes before serving.
Enjoy!
2 responses to “Mushroom and Spinach Egg White Quiche”
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Thank you! I needed 18 yolks yesterday for a bread pudding. I got rid of two of the egg whites this morning giving my daughter her usual egg sandwich made with only whites… I got an “Eww… This tastes funny.” so I won’t be trying that again. What to do with the other 16 egg whites??? This will take care of most of them!
*laugh * The endless egg whites dilemma… yes! I have been there. I will have to try this, with your tweaks, because the idea of a crust-less, low-fat quiche does sound very dull indeed. 🙂