Jalapeño Chicken Quiche with Potato Crust

This inventive quiche boasts a gluten-free crust and zesty chicken filling.

nutritional info

Nutritional Information

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2	large baking potatoes
2 tbsp / 30 ml	butter, melted
1 cup / 250 g	Naturegg Simply Egg Whites, well shaken, divided
1 cup / 250 ml	finely chopped cooked chicken
1 cup / 250 ml	shredded cheddar cheese
1	jalapeño pepper, thinly sliced with seeds
1/2 cup / 125 ml	milk
1	clove of garlic, minced
1 tsp / 5 ml	chili powder
1/2 tsp / 2 ml	onion powder
1/2 tsp / 2 ml	salt
dash	hot pepper sauce (optional)

Peel and grate potatoes. Mix well with melted butter and ¼ cup (50 mL) liquid egg whites. Press evenly over bottom and sides of greased 9” (23 cm) pie plate to form a crust. Bake at 400°F (200°C) 25 minutes.
Remove crust from oven and reduce temperature to 350°F (180°C). Sprinkle chicken, cheese and jalapeño evenly over crust. Whisk together remaining egg whites, milk, garlic and seasonings; pour into crust. Bake 40-45 minutes or until knife inserted in centre comes out clean.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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