Crustless Egg-white Quiche

We still can't get over eggs and bread in breakfast. It is such a versatile combination that we keep going back to it - from the basic fried eggs or boiled eggs to the fancy frittatas. Here's a recipe that is fairly easy to make and we customized it significantly to make it a super healthy quiche. Maximizing proteins and minimizing the fats by removing the pie crust, cheese and cream.

Ingredients

Egg-whites from 6 medium sized eggs
3/4 cup milk
1 tsp dried rosemary
1 tsp oregano (or any Italian seasoning mix)
1 cup of mixed veggies - onions, tomato, spinach and mushrooms
Salt and black pepper to taste
3 tsp whole wheat bread crumbs (1/2 slice of brown bread, pulsed)
1 tbsp butter

Method

1. Pre-heat the oven at 220 degree centigrade

2. Use half of the melted butter to grease a 6-inch tart shell mold. 

3. Spread the breadcrumbs on the tart shell evenly to make a very thin base (OK, fine it is not completely crustless but this helps give quiche retain its shape)

4. Slightly toss the veggies in a buttered pan with salt and pepper. Line on top of the bread crumbs

5. Prepare the custard by adding milk to the eggs and adding rosemary, oregano, black pepper and salt. Whisk well to make a uniform custard

6. Pour evenly on top of the tart shell and put in the oven for 20-25 minutes or till it is completely set and slightly crispy on the top

7. Let it rest for 5 minutes before serving in slices.