Egg White Quiche - The Nourished Yogini
Leanne Gerich is a Registered Holistic Nutritionist and Vinyasa Yoga Instructor.
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Egg White Quiche

About This Project

Great to prepare 6-12 of these for busy mornings!


  • 2 cups spinach
  • 1/2 red pepper, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup sliced cucumber (mushrooms or zucchini would work: this was what I had in my fridge!)
  • 1 small egg white carton
  • Goat cheese to taste
  • Splash soy sauce
  • Nutritional yeast to taste
  • Salt and pepper to taste
  • Coconut oil (to grease pan)


Preheat oven to 400C.  Sauté all the vegetables in very little water (steaming effect).  Splash on some soy sauce for flavour.  Grease cupcake pan with a little coconut oil.  Distribute evenly into 6-12 cupcake holders (I used 6 in the photo) for more/less veggies per cup.  Add a little goat cheese and pour egg whites over cups.  Bake for roughly 10 minutes, or until eggs look cooked.  This is a great meal to make ahead of time for the family!