The flavors of the Mediterranean in healthy slice of quiche! I love the color combination – little flecks of red, black, and green scattered throughout the white of the eggs. It tastes great with a crust…but since I’m on a diet right now, I figured I would make the crustless kind! However, feel free to pour these ingredients into a homemade or store bought pie crust. I add minimal salt to this recipe due to the saltiness of the olives and sun dried tomatoes. If you have leftovers, a slice of this quiche makes a great breakfast sandwich with a slice of cheese and whole wheat bread.

1 garlic clove (minced)

¼ cup sun dried tomatoes (diced)

¼ cup artichoke hearts (chopped)

¼ cup Kalamata olives (chopped)

¼ teaspoon oregano

1 cup baby spinach (chopped)

2 cups egg whites

¼ cup milk

¼ cup parmesan cheese

¼ cup feta cheese

In a skillet over medium heat, quickly sauté the garlic, tomatoes, artichokes, olives, and oregano in 1 teaspoon of extra virgin olive oil (for 5 minutes). Remove from heat and cool.

Mix the parmesan cheese, egg whites, and milk with a pinch of pepper. Whisk everything together.

Butter a pie pan (this will prevent the quiche from sticking to the pan).

Chop the spinach and mix with the sautéed veggies. Scatter this entire veggie mixture the buttered pie pan.

Pour the wet ingredients over the veggies. Lightly shake/shimmy the pan so it evens out.

Put into a preheated oven for 30 minutes at 375 degrees Fahrenheit (or until the center is set).

Cut into slices and enjoy!