All Recipes

Egg White Quiche with Spinach, Mushrooms and Feta

Prep

15-30 mins

Total

1 HR

Servings

8 Servings

Ingredients

6 

egg whites

1/4 cup

milk

1/4 tsp

dried thyme leaves

1 tbsp

olive oil

1/2 cup

chopped onions

1 

frozen pie crust (9 inch), thawed

1/2 lb

baby portobello mushrooms, stemmed, thinly sliced

1 pkg

(5.5 oz.) baby spinach leaves

1/2 cup

crumbled feta cheese

1/2 cup

CLASSICO Tomato and Basil Pasta Sauce

Instructions

Step 1

Heat oven 350°F.

Step 2

Whisk egg whites, milk and thyme until blended.

Step 3

Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Spread onto bottom of pie crust.

Step 4

Add mushrooms to skillet; cook and stir 3 min. Gradually add spinach, cooking and stirring frequently until last batch of spinach is wilted and most of the mushroom liquid is cooked off. Spoon into pie crust; cover with cheese and egg white mixture.

Step 5

Bake 40 min. or until knife inserted in center comes out clean. About 5 min. before quiche is done, heat pasta sauce.

Step 6

Serve with the pasta sauce.

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