These Breakfast Quiches are full of 16 grams of protein – with only only 112 calories, 2 grams of fat, 8 grams of carbs. Although they are quiches, they are also gluten free and dairy free!
I made my mini quiches in cute tins (6oz), but you can use non stick muffin pans, or line your trays with liners. Adjust the recipe so that whatever pan you use, it’s filled 3/4 maximum – they will rise!
- Pick a protein (I used 8oz of boneless skinless chicken breast, about an oz per tin) and saute in it a frying pan till golden.
- Fold in your heartier veggies (I used 1 cup tomatoes, 1 cup mushrooms, 1/2 cup sweet orange peppers) on low heat until they begin to wilt. Remove from heat and fold in soft greens (I used 1 cup spinach and green onions)
- Fill tins/trays/whatevs halfway with egg whites (about 3 ozs if using whites from a container like I do).
- Fill the tins till they’re about 3/4 full, about 1/4 cup of your saute mixture).
- Bake at 350 for 25 minutes.
My version is gluten and dairy free, you can add milk and scramble the eggs to get a fluffier quiche. For extra protein, use a flavourless protein supplement!
