Roasted red pepper and spinach egg white quiche is the perfect breakfast or brunch option. Made with a buttery homemade pie crust, the flavor combination of roasted red peppers and spinach is paired perfectly with creamy feta cheese. This quiche is a crowd-pleaser that adds a touch of elegance to any morning spread.
It is no surprise that we love quiche around here at Fueling a Southern Soul. Any kind of savory breakfast recipes, especially those nestled inside a flaky homemade Southern-style pie crust is a win over here! Caramelized Onion and Spinach Quiche has been a fan-favorite recipe here at Fueling a Southern Soul for years.
Bacon-Egg-Cheddar Quiche is a classic my husband loves to have often and a new favorite of ours, mixed veggie quiche with roasted red peppers - and now an egg white breakfast recipe version - there is something for everyone no matter your taste preference or what you are in the mood for.
I have been making quice since I was in high school and one of the things I love most about it is it's super easy to make and requires just one bowl. You can use a store-bought pie crust if you would like but I'll show you how to make a homemade version too - it's a flavor game-changer! Let me walk you through step by step of the process!
Pie Crust Options
You have two different options when it comes to a pie crust for veggie quiche. You can make a homemade version or buy a premade frozen pie shell. While the store-bought pie crust may be in your comfort zone and "easier", I highly suggest you try your hand at a homemade version! It is 10x better - PROMISE! I walk you through how to make it in my homemade flaky pie crust recipe. Give it a try!
Key Ingredient Notes
- Spinach - when recipe testing, I found it best to use fresh spinach - one small bag will be enough (roughly around 5 ounces).
- Eggs Whites - I prefer to use carton egg whites, just because it is easier to measure - however, egg whites from eggs can be used as well. If you use regular eggs, save your yolks for tangy lemon curd in an easy summer berry trifle!
- Milk - I recommend using whole milk for the quiche. It will yield you the best flavor of all. Low-fat milk can be used but I do not recommend using skim or any plant-based milks as it will not only alter the taste but texture as well.
- Roasted Red Peppers - I find it easiest to use jarred peppers. There are all different kinds of brands out there - it doesn't matter which one you use. However, some come sliced in strips already which is perfect for this recipe, or in large pieces of whole pepper. If you use one that is in a large piece, you will need to slice or chop it to make it easier to eat and use in the recipe
- Feta Cheese - I recommend you buy a block of feta and break off pieces/crumbles yourself instead of using already crumbled feta. The block of feta I find is usually more creamy and yields a better flavor and texture in my opinion.
Prepping Your Pie Crust
To begin the recipe, you will first need to blind-bake your pie crust.
What does blind baking a pie crust mean? Blind baking a pie crust is the process of partially cooking a crust in its shell without a filling inside. You do this for any liquid or custard-based quiches or pies because they are liquid fillings. If you were to place a liquid filling in an unbaked pie crust and bake, the bottom of the pie crust would never be able to fully bake and still be raw. By blind baking it by itself, you ensure that the bottom of the crust gets baked for those types of recipes.
You will need to use pie weights, or better yet, just buy a bag of $1.50 dried pinto beans from Walmart and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.
- If a blind or partial bake is needed, pre-heat the oven to 375 degrees Fahrenheit.
- Prick the bottom of the shell with a fork. Place wax or parchment paper over the pie crust on the pie plate. Pour in baking beans or pie weights and evenly distribute around the shell.
- Place in the oven for 25-30 minutes.
- Remove from the oven and let cool for 10 minutes.
- Pick up the edges of the wax or parchment paper and pour the beans into a mason jar. Proceed with the recipe as directed.
You will need to use this method for both a homemade pie crust AND a premade frozen pie crust shell.
How to Make
Egg white quiche is a great dish to make ahead of time for any special occasion you may need it for - the holidays, a brunch, bridal or wedding shower, or to have on hand for breakfast during the week!
How to Make 1 Day in Advance: Prep and bake according to directions. Cool and place covered in the fridge for 24 hours. When ready to serve, remove it from the fridge. This can be served cold, at room temp, or if you would like it warm - place it in a 200-degree oven for about 10-20 minutes until gently warmed back up!
How to Freeze a Quiche: bake and fully cool the quiche. Wrap tightly 3 times with plastic wrap and place in the freezer for up to 6 months. When needed, remove and place in the fridge for 24 hours or overnight to thaw. To warm, place in the oven at 275 for about 20 minutes or until warmed through.
See the Southern-style pie crust recipe for all the different ways pie crust can be prepped in advance!
Recipe
Savory Egg White Quiche with Spinach and Feta
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
Roasted Red Pepper and Spinach Egg White Quiche is a delightful breakfast or brunch option. Made with a buttery homemade pie crust, the flavor combination of roasted red peppers and spinach is paired perfectly with creamy feta cheese. This quiche is a crowd-pleaser that adds a touch of elegance to any morning spread.
Ingredients
Pie Crust
- 1 Homemade Pie Crust Recipe
- Or 1 Store-Bought Pie Crust
Egg Mixture
- 2 Tablespoons Butter
- 5 Ounces Fresh Spinach
- 1 ½ Cups Eggs Whites - or 8 egg whites
- ½ Cup Milk
- 12 Ounces Roasted Red Peppers - chop if needed
- 4 Ounces Feta - crumble yourself from a block
- ½ Teaspoon Salt
- ¼ Teaspoon Freshly Cracked Black Pepper
- ¼ t Red Pepper Flakes
Instructions
Pie Crust
- Follow the instructions for how to make a homemade pie crust here OR 1 premade frozen pie crust shell.
- BLIND BAKE (for both homemade and premade crust): Prick the bottom of the pie shell with a fork and place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges and sides. Place in the oven at 375 degrees for 25-30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.
Egg Mixture
- Preheat oven. Reduce the oven temperature to 350 degrees.
- Sautee spinach. In a large skillet over medium heat, add butter and spinach. Sautee down until the spinach is wilted for about 8-10 minutes. Remove from the heat and set aside.
- Make egg mixture. In a large bowl, add egg whites, milk, roasted red peppers (diced if in large pieces), crumbled feta, sauteed spinach, and spices.
- Bake. Pour carefully into the blind-baked pie crust and place into the oven to bake for 55-60 minutes or until the middle is set and doesn't jiggle anymore. Remove and let cool for 10 minutes before serving.
Notes
- Homemade pie crust can be made up to 2 days before needed. Blind bake and cool completely. Keep stored in the fridge until needed for the quiche.
- Keep leftovers stored covered airtight in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 237
- Sugar: 3.6 g
- Sodium: 490.6 mg
- Fat: 13.5 g
- Carbohydrates: 19.6 g
- Fiber: 1.8 g
- Protein: 9.3 g
- Cholesterol: 20.6 mg
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