Recipe Background
This Healthy Breakfast Quiche brings comfort with simple ingredients and an easy routine for moving-day chaos.
The first week my partner and I spent in our new home was a whirlwind of unpacking. One morning, amidst the chaos, I realized we had yet to christen the kitchen. The refrigerator revealed a lonesome pie crust and a carton of egg whites keeping company with diced ham. An impromptu quiche became our first official meal, reminding us of lazy brunches where the rosemary in my spice rack was more than just decor. I learned then to always loosely cover the quiche with foil while baking to prevent the crust from over-browning.
Chopping green onions and shredding cheese, I felt a sense of comforting ritual returning. It was a soothing rhythm I had almost forgotten amidst the moving. The thin aroma of baking pastry mingled with rosemary, and we stood outside our new kitchen, anticipating the meal. I recommend brushing a little leftover egg mixture on the pie crust for an extra golden sheen. As we sliced the quiche, letting it rest for a perfect cut, it felt like an unassuming celebration of beginnings.
This dish turned moving-day chaos into memory-making. The humble ingredients became a hot breakfast shared on the floor of our new place, bringing warmth and familiarity to the novelty of fresh walls.
Ingredients
- 1 refrigerated 9-inch pie crust
- 2 cups liquid egg whites
- 1/4 cup fat-free half-and-half
- 1 cup ham diced
- 1 cup fat-free cheddar cheese
- 4 green onions chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 4 sprigs fresh rosemary for garnish
Directions
- Preheat the oven to 350 degrees F.
- Place the pie crust on a rimmed baking sheet.
- In a bowl, whisk the egg whites and the half-and-half together.
- Add the ham, the cheese, the green onions, the salt, and the white pepper to the egg mixture and stir to combine.
- Pour the egg mixture into the pie crust.
- Brush some of the remaining egg mixture from the bowl onto the pie crust.
- Loosely cover the quiche mixture with foil and bake for 45 minutes.
- Rinse the rosemary with cold water, then gently shake off the excess.
- Carefully discard the foil from the quiche and top it with the rosemary.
- Bake the quiche until it is lightly browned and the rosemary is toasted, about 15 minutes.
- Let the quiche rest for 5 minutes.
- Slice and serve.
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