Egg White, Cheese and Spinach Quiche
This light and healthy quiche is perfect for any meal, but it makes an extra special treat on the brunch table. My mother handed down this pastry recipe to me; it is so versatile that you can use it for everything from meat or seafood pies to desserts. The recipe calls for ¾ of a tsp of white vinegar, as the amount is so small I have never found it to bother my bladder. The original version of this pastry recipe calls for ½ an egg but you can replace it with 1 ½ tsp egg whites if you prefer.
I like to serve this warm, but let the quiche sit for about 10 minutes to firm up before you slice and serve it. A light sprinkling of parsley and cheese over top makes a lovely presentation.
Egg White, Cheese and Spinach Quiche
7 egg whites or about 2/3 of a cup all-total
1 package of frozen spinach
½ cup shredded mozzarella cheese (or monteray-jack if your bladder is okay with it)
1 glove of minced garlic (optional)
1 ¼ cup milk or soy milk (only use soy milk if you're certain that your bladder can tolerate it)
½ tsp freshly cracked black pepper (optional)
Pastry crust
1 ¼ cups flour
½ tsp salt
½ cup vegetable shortening, butter or half (¼ cup) and half of each
¾ cup of white vinegar
1 ½ tbsp egg whites or 1 smallish sized whole egg
For the pastry crust, combine the flour and salt, cut in the shortening or butter until it looks like course meal. In a measuring cup beat the egg white and vinegar; add enough water to create ¼ of liquid. Gradually add the liquid to the flour mixture until dough clings together, mixing with a fork.
Form a ball and roll out the dough to about a ¼ thickness. Line a tart pan or shallow pie dish with the crust (I like to spray it with “pam” first), pressing it up the sides of the pan.
For the quiche, thaw the spinach (I like to let it sit in a bowl until it comes to room temperate, I find that microwaving it often alters the taste) and cut it finely if it is not pre cut. Combine the spinach with the garlic and black pepper (if using) in a bowl and set aside.
In another bowl combine the milk and egg whites, beat until light and frothy. Add egg mixture to the spinach. Stir in the cheese and blend well, to equally incorporate all the ingredients.
Pour the quiche mixture into the pastry crust and bake at 350°F (180°C) for about 30-35 minutes or until the top is lightly golden and the quiche has a solid appearance. Serve warm.
Serves 3-4 as a light meal or side dish