NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz Swiss cheese

2 cup fresh spinach

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with a small amount of oil.

• 2

  Heat the olive oil in a skillet over medium heat, then add the finely diced yellow onion and minced garlic, sautéing until they are soft and translucent.

• 3

  Add the fresh spinach to the skillet and cook until it is completely wilted, then transfer the mixture to a colander and press firmly with a spoon to remove all excess moisture.

• 4

  In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until the custard base is smooth and well-combined.

• 5

  Stir the sea salt, black pepper, and ground nutmeg into the egg mixture until the seasonings are evenly distributed.

• 6

  Spread the prepared spinach and onion mixture across the bottom of the greased pie dish and sprinkle the shredded Swiss cheese evenly over the top.

• 7

  Pour the egg and yogurt mixture over the vegetables and cheese, using a fork to ensure the filling is submerged.

• 8

  Bake the quiche for 30 to 35 minutes, or until the center is set and the top has turned a light golden brown.

• 9

  Remove from the oven and let the quiche rest for at least 5 minutes before slicing to allow the texture to firm up.