Breakfast, Brunch, Gluten Free, Low-Carb

Healthy Low-Carb Quiche

January 22, 2017

On my mission to eat healthier, I made this healthy low-carb quiche, and it turned out to be pretty tasty.



  • egg whites from a carton (1/2 gallon)
  • About 12 to 20 cherub tomatoes cut in half
  • 1 bag of organic fresh spinach
  • vegan cheese or your favorite cheese (optional)
  • Italian spice blend or another blend you like (I have an Irish Garlic blend that I used that I buy locally)
  • cayenne pepper (optional)
  • top with tabasco (optional)


  1. Preheat oven to 350.
  2. Spray the cupcake pan with cooking spray and make sure you get the sides otherwise the mini quiches will not come out easily.
  3. Put a small amount of spinach in each cup.
  4. Add 3 to 4 cherub tomato halves in each cup.
  5. Pour the egg whites in each cup and leave some room at the top because the egg whites will rise a bit.
  6. Add your spices on top.
  7. Add a small amount of cheese on top (optional).
  8. Cook for approximately 20 minutes.
  9. Let sit for 5 to 10 minutes, and then use a knife around the edges to make it easier to get the quiches out.

The Chao vegan cheese I bought was very good surprisingly (made from tofu).  I only put a tiny square on each quiche as you can see on the pictures.

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