Individual Egg White Cheese Quiche


SAM_8689

With eight egg whites in the fridge leftover from making the coconut-pecan frosting on Wednesday, I needed a recipe that would incorporate all my leftovers. Over the last 10 or so years I’ve become very much anything but a breakfast person, which sucks because breakfast is my favorite meal of the day. During the week coffee (and – if I’m really on my game – yogurt) is my staple breakfast. On the weekends I sleep in – usually until around 9 or 10 – sometimes later. I don’t get hungry until about two to four hours after waking up, which puts me in the “lunch” zone. On Sundays I feel as though I can get away with brunch. So today I pulled these babies out of the oven at 12:30 p.m.

ingredients.

  • 1 recipe White Cornmeal Pie Crust
  • 4 egg whites
  • 1 egg
  • 1/2 c. ricotta cheese
  • 1 c. freshly shaved parmesan cheese, plus additional for garnish
  • 1/4 tsp. salt
  • pepper to taste

directions.

  1. Prepare crust according to directions. Once you have a round ball of dough, split the dough into six equal sized individual balls of dough. (Cut the dough in half and then cut each half into thirds.) Pat each ball of dough into the bottom and all the way up the sides of a muffin tin that holds six giant (Texas-sized) muffins. Take a fork and press the back of the fork tines into the crust all the way around the edge at the top of the muffin tins to make the crust look pretty.
  2. Preheat your oven to 375 degrees.
  3. In a medium-sized bowl whisk egg with egg whites. Add ricotta cheese and whisk until blended. Add parmesan cheese, salt and pepper to taste.
  4. Shave a bit of parmesan cheese on the bottoms of your prepared pie crusts. Pour the egg mixture evenly into the crusts and top with some extra freshly grated parmesan cheese. Garnish with a light sprinkling of fresh ground pepper.
  5. Bake 25 to 30 minutes or until the eggs puff up and your kitchen smells like baked eggs. If desired, brown the tops of the Quiche by broiling the pan for one or two minutes.

OK, so these are not exactly completely just egg white mini Quiche, but if you really wanted to, you could probably omit the one egg. Then substitute with two more egg whites. I feel that having one egg yolk in the mixture binds the mixture better.

Additionally, I used 1/2 teaspoon of salt. Dad remarked that his Quiche tasted a tad salty. I love salt. I thought it was perfect. If you like salt as much as I do, go ahead and add 1/2 teaspoon instead of the 1/4 teaspoon that’s listed above.

These individual Quiche are the perfect size for a light breakfast. You can make these on Sunday and take one with you to work all week long. Just pop it in the microwave for 30 to 60 seconds or until hot and you can eat your very own homemade individual Quiche at your desk.

Recipe rating: 

SAM_8683

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