Skinny Asparagus & Feta Quiche
Yields: 8 slices
This easy quiche is packed with flavor and protein! It reheats really well, so it’s easy to make ahead and catch a few extra minutes of sleep in the mornings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • 2 cups (265g) sliced asparagus, cut into ¼”-thick rounds (about 1 medium bunch)
  • 1 tsp dried basil
  • ¼ cup (28g) crumbled feta cheese
  • 1 ¾ cups (420mL) liquid egg whites (from a carton)
  1. Preheat the oven to 325°F, and lightly coat a 9”-round cake pan with nonstick cooking spray.
  2. Lightly coat a large skillet with nonstick cooking spray, and briefly preheat over medium-low heat. Add the asparagus, and sprinkle the basil over the top of the vegetables. Sauté for 3-4 minutes, or until tender. Transfer the asparagus to the prepared baking pan.
  3. Evenly sprinkle the feta over the asparagus. Carefully pour in the liquid egg whites. Bake at 325°F for 30-35 minutes, or until the center is set. Cool in the pan for at least 5 minutes before slicing and serving.
Notes: Remember to shake the carton of egg whites before measuring and pouring!

If you prefer to crack regular eggs instead of using liquid egg whites from a carton, you’ll need about 12 extra large egg whites or 15 large egg whites. Add them to a bowl and whisk until frothy before pouring into the pan.

If using whole eggs, use 10 whole large eggs or 9 whole extra large eggs.

To reheat individual servings, microwave on HIGH for 45-60 seconds, or until heated through.

{gluten-free, clean eating, low fat, low calorie, low carb, high protein}
Recipe by Amy's Healthy Baking at