Savory Protein Quiche

I don’t particularly love quiche, but I couldn’t refuse this challenge. I am on a mission to modify every calorie, fat, and carbohydrate-laden recipe to make them healthier. A typical quiche is made with white flour and butter, then filled with eggs, cheese, milk, heavy cream, etc. There are many variations, but the crust is usually standard- perfect candidate for a nutrition upgrade 🙂

I got inspired to try this recipe after Anna posted it. She used pea protein in her recipe, which I have, but I have a special place in my heart (or should I say stomach?) for using brown rice protein for savory-ish recipes. I took her advice and added some flaxseed to mine. The texture of this crust is unbelievable- it held together and stood its ground after I cut into it. It is such a great mini-meal or snack.

Note: I do not own any special kind of quiche tin. I simply baked mine in a muffin tin. Going forward, I will be keeping my eye out for a small quiche tin 🙂

Print Recipe

Brown Rice Protein Quiche

Servings

Ingredients

• 2 tablespoons egg whites
• 2 scoops brown rice protein powder
• 1 tablespoon coconut flour
• 1 tablespoon milk
• 1/2 tablespoon flaxseed
• Salt and onion powder to taste

Servings Ingredients 2 tablespoons egg whites 2 scoops brown rice protein powder 1 tablespoon coconut flour 1 tablespoon milk 1/2 tablespoon flaxseed Salt and onion powder to taste

Instructions

1. Preheat oven to 400.
2. Blend all ingredients together (I used my Ninja).
3. Scoop out your batter and roll into a ball. Place into a mini quiche tin or muffin tin sprayed with non-stick spray.
4. Use your fingers to form the dough into the shape of the tin. Spread fairly thin.
5. Bake about 15-20 minutes, or until it starts to brown. Take it out and allow your quiche to cool slightly.
6. Top with your fillings and bake until fillings are set (I filled it with egg beaters mixed with a little cottage cheese and seasonings- definitely recommend this!)