Savory Quiche Made Only with Egg Whites: A Light, Fridge-Clearing Recipe
Do you agree that recycling recipes can become real stars at the table? Besides being good for the wallet and the environment, fighting food waste is a mission close to my heart.
Today I want to show you how to transform ‘forgotten’ ingredients into a gourmet dinner. I had some leftover egg whites and a few vegetables in the fridge nearing their end: the result was a soft, light and flavorful egg-white quiche!
Why you’ll love this Egg White Quiche
This recipe is the perfect supper-saver because it’s anti-waste—it recovers the egg whites that often remain after sweet preparations (like creams or shortcrusts). It’s also ideal for those looking for a protein-rich but low-fat dish.
My filling: Green Beans, Leek and Provola
For this version I chose a balanced mix of sweetness and savoriness. I used quickly blanched leeks and green beans to keep their bite, cherry tomatoes for a touch of color and freshness, and provola silana to add character and a melty texture. You can, of course, add other vegetables or cured meats as you like. The batter is disarmingly easy, and the flavor is rather delicate, almost neutral. This makes it a really versatile quiche, since everything depends on what you use to fill it. Try it and tell me what you think!
DID YOU KNOW: 8–10% of greenhouse gas emissions are caused by food that is not consumed. That means food waste also contributes significantly to climate change. For the planet, this translates into immense damage in terms of energy used—often from highly polluting fossil sources—and methane emissions produced by food thrown away in landfills.
More tasty savory tart ideas here:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
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- 6 egg whites egg whites (about 185 g (~6 large egg whites))
- 2 cups cherry tomatoes (about 250 g)
- 1 cup green beans (cooked (about 130 g))
- 1 leek
- 1/2 cup sheep ricotta (about 120 g, well drained)
- 1/2 cup spelt flour (or all-purpose flour (about 60 g))
- 3 tbsp provola silana (grated)
- to taste dried oregano
- to taste aromatic herbs (thyme, tarragon, chives)
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Bowl
- 1 Electric beaters
- 1 Spatula
- 1 Parchment paper
- 1 Springform pan
Steps
Start by trimming the leek: remove the outer leaves and the hairy root tip. Wash it thoroughly and slice it on a cutting board into not-too-thick rounds.
Wash and cut the cherry tomatoes into quarters if they are particularly large, or in halves if they are smaller.
In a bowl, whip the egg whites with an electric mixer, then fold in the flour previously sifted.
Also add the grated provola.
Fold in the ricotta, well drained of whey, and work the mixture with a spatula.
Add the vegetables: the leek, the cherry tomatoes and the green beans previously boiled and halved lengthwise, then mix well.
Finally, add your preferred mix of aromatic herbs, a little oregano and season with salt and pepper to taste.
Mix well until you obtain a homogeneous batter and transfer everything into a pan lined with parchment paper. Level it well and bake in a preheated oven at 356°F for about 35 minutes. The toothpick test will tell you when it’s done.
Remove from the oven and let cool slightly before serving.
And voilà… the egg-white quiche with late-summer vegetables is ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
Storage
👉 You can store the egg-white quiche in the fridge for 1–2 days in appropriate refrigeration containers.
Tips, notes, variations and suggestions
🔵 Of course, the egg-white quiche is an economical and practical way to use up leftovers from the fridge, so you can substitute other garden vegetables such as zucchini, bell peppers or whatever your imagination suggests (either grated or after boiling in salted water). Ricotta can also be easily replaced with other soft cheeses like crescenza, stracchino, robiola or even spreadable cheese.
