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Taco Egg White Quiche

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

I could eat a quiche, pie, casserole- whatever you want to call it, every single day! Not only is it basic: mix stuff in a bowl, put it in a healthy savory pie crust, bake it, eat...but it is multiple servings of a flavorful meal that you can make in 1000000 different ways!

 1 Wholly Wholesome Gluten-Free Pie Crust
 1 16 oz. container of liquid egg whites
 ½ packet of low-sodium taco seasoning
 6 Applegate low-sodium bacon slices, pan-cooked + chopped
 1 cup bell peppers, chopped
 1 poblano pepper, deseeded + chopped
 ¼ cup scallions, chopped
 1 avocado, sliced (to top)
 ¾ cup Mexican cheese mix or queso fresco
 optional: pico de gallo, to top

Preheat the oven to 375 degrees F.


In a medium mixing bowl, place the egg whites + taco seasoning- mix well.


Pan-cook the bacon, chop, then place in the mixing bowl. Place the bell peppers, scallions, + poblano peppers in the same skillet - heat until tender- roughly 5 minutes. Then, place them in the bowl. Add in half of the cheese.


Bake for 40-45 minutes; or until the eggs set. Let it lightly cool. Cut into 4-5 with the remaining cheese, 3 slices of avocado/slice, + 1 tB pico de gallo/slice before serving.