Vegetable quiche

Ingredients

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  ½ cup, sliced or 90g

• Spinach

  Cooked, boiled, drained, without salt

  1 cup or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Leeks

  (bulb and lower leaf-portion), raw

  ½ leek or 45g

Directions

1. Spray olive oil on one small pie plate or cast iron skillet. Heat olive oil in a large saucepan over medium-high heat. Add vegetables and sauté over medium-high heat until slightly soft. Remove pan from heat. In a mixing bowl, combine egg whites, whisk until combined. Add salt, pepper, garlic powder and onion powder to the egg mixture and whisk until completely combined. Add cooled veggies to the egg mixture and stir until evenly distributed. Pour mixture into the prepared pie plate or skillet. If desired, sprinkle additional cheese on top. Cook in cast iron for 30-45 minutes in low heat or until the quiche is set and slightly browned on top. Let it cool for at least 15 minutes before serving. This dish can be served warm or cold!

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