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
PER SERVING
- Calories 181
- Fat 9.7 g
- Cholesterol 40 mg
- Carbohydrates 10.3 g
- Protein 13.6 g
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
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.
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.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.