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Friday, December 13, 2013

Eggwhite Quiche with Sweet Potato Crust

I have always loved quiche and lately wondered how it would be if I used egg whites instead of whole eggs.  Well, I can honestly tell you that it was just as delicious.  And making the crust out of sweet potatoes was amazing! I decided to use broccoli and ham in this one, but honestly, you can use anything you have on hand.  Begin by making your crust:

About 2 cups of either shredded, cooked potatoes
(or frozen hash browns, defrosted, if you like)
1/4 cup egg whites
1 tbs flour
1 tbs olive oil
1/4 tsp salt

Make sure to remove as much moisture from the potatoes as you can.  In a bowl, combine them with the above list of ingredients and press into the bottom and up the sides of your pan.  Heat your oven to 375 degrees and bake for about 35-40 minutes or until it begins to brown at the edges.  

Now add the good stuff... I added a combination of 1 cup shredded cheddar cheese along with a little bit of Swiss cheese I had leftover, broccoli and some leftover ham and filled the crust.    I added some fresh thyme and parsley as well.

In a separate bowl, pour 1 1/2 cups of egg white, 2 scallions chopped, 3/4 cup of sour cream,  and your salt and pepper and whisk until it is well blended. 

Place the quiche on a cookie sheet and pour the egg white mixture into your crust.  Bake for approximately an hour, until the center is just set.

This was a nice, healthy dinner, especially when you use fat-free ingredients such as the cheese and sour cream!  I also love having something like this in the refrigerator.  How nice is it to be able to cut a piece, heat it up, and have a yummy meal in a minute.

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