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.

For a homemade and store-bought crust - BLIND BAKE:  Once your pie crust is on the pie plate, 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, corners, and sides. Place in the oven at 375 degrees for 20-25 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.

1. 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.

1. 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.

4. 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 10-20 minutes, slice, and serve!