Jalapeño Chicken Quiche with Potato Crust

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

  • Prep time: 20 min
  • Makes: 8 servings
  • Cook time: 65-70 min
nutritional info

Nutritional Information

PER SERVING

  • Calories
    .
    181
  • Fat
    .
    9.7 g
  • Cholesterol
    .
    40 mg
  • Carbohydrates
    .
    10.3 g
  • Protein
    .
    13.6 g
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Ingredients

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)

Directions

  1. 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.

  2. 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:

Naturegg Simply Egg Whites

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

Learn More

Tips: Whipping

If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.

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