Jalapeño Chicken Quiche with Potato Crust

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 Information


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


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
jalapeño pepper, thinly sliced with seeds
1/2 cup / 125 ml
clove of garlic, minced
1 tsp / 5 ml
chili powder
1/2 tsp / 2 ml
onion powder
1/2 tsp / 2 ml
hot pepper sauce (optional)


  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

Add a pinch of cream of tartar for firm, glossy whipped egg whites.

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