Playing How To Make a Healthy Crustless Quiche By Carrie Underwood

Grammy Award-winning singer and lifestyle maven Carrie Underwood shares a healthy, gluten-free quiche recipe that's packed with veggies and lean protein from her new book Find Your Path.

"Quiche is a crowd-pleaser," Carrie says. "The problem with most quiches is that they're usually super crusty, super cheesy, and super not-good-for-you! I started playing around with traditional quiche recipes, swapping out ingredients and rethinking what might make this timeless treat healthier."

"My first step was to nix the crust. Step two was to add more veggies. And I thought maybe I could cut down the fat without cutting down the protein by adding some egg whites. This is the quiche I make most often, though, it's more veggies than eggs. It’s good for breakfast, lunch, dinner, or a snack. It's always in my refrigerator for a quick grab, and it's also good for company." 

Carrie's Seasoning Tip: Sometimes I also add a few shakes of turmeric – this is optional, so season it to your taste.

Adapted from Find Your Path by Carrie Underwood. Copyright © 2020 by Carrie Underwood. Used with permission by Dey Street Books. All rights reserved.

Ingredients
  • 1 to 2 tablespoons olive oil 
  • 1 yellow onion, diced
  • 2 cups chopped mushrooms
  • 1 bell pepper, diced 
  • 1 ½ cups chopped broccoli, broccoli slaw, or shaved Brussels sprouts
  • 2 large eggs 
  • 3 egg whites (about ½ cup) 
  • 1 cup grated fat-free or reduced-fat cheddar cheese or cheese blend of your choice
  • One 3.5-ounce container reduced-fat feta cheese 
  • 1 tablespoon chipotle seasoning or other spicy seasoning or sauce (such as red pepper flakes, chipotle powder, or sriracha), to taste
  • ½ teaspoon sea salt 
  • ¼ teaspoon black pepper 
  • Giant handful of spinach
  • Cooking spray
  • Olive oil spray
  • 2 tablespoons breadcrumbs (preferably gluten-free)
Yield
Serves: 8
Preparation

Preheat the oven to 350˚F. 

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring until translucent, about 5 minutes. Throw in the mushrooms, bell pepper, and broccoli and cook, stirring often, until the vegetables are tender, 7 to 10 minutes. 

While the veggies cook, put the eggs and egg whites in a bowl and mix with a fork until they are fully combined. Stir in the cheddar and feta and set aside. 

When the veggies are soft, season with the chipotle seasoning, sea salt, and black pepper. Add the spinach and stir until wilted. Turn off the heat and let the veggie mixture cool while you prepare the "crust."

Spray a glass pie dish lightly with cooking spray, then coat it lightly with olive oil spray. Scatter the breadcrumbs across the bottom and then shake and swirl the pie dish until the crumbs evenly cover the bottom. 

Add the veggie mixture to the egg-cheese mixture and stir to combine, then pour it all into the prepared pie dish. 

Bake the quiche for about 30 minutes, until firm in the center. Serve warm, or let the quiche cool for 10 to 15 minutes, cover, and refrigerate for up to 2 days.