Jalapeño Chicken Quiche with Potato Crust

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.