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High Protein Spinach Quiche

Prep Time:
60 Minutes
Cook Time:
184 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat36
Total Carbohydrates172
Dietary Fiber44


  • 1 9-inch pie crust (gluten-free, if needed)
  • ½ tsp. olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup chopped red yellow or orange bell pepper
  • 2 tsp. Italian seasoning
  • 8-10 oz frozen chopped spinach thawed and drained
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 3 large eggs
  • ⅓ cup egg whites
  • 2 tbsp. nutritional yeast
  • Fresh chopped thyme for garnish


  1. Preheat oven to 400°F.

  2. Add all oil to a medium skillet over medium-high heat. Add onion, garlic, bell pepper and cook until onion is translucent, about 6-7 minutes. Sprinkle salt and pepper on veggies while they cook. Set aside to cool.

  3. While the veggies cook, make sure the spinach is as dry as possible by squeezing out all of the water. I like wrapping the spinach in a couple paper towels while squeezing to help absorb some of the liquid.

  4. In a small bowl, whisk together eggs, egg whites, almondmilk, Italian seasoning and nutritional yeast. Scatter veggie mixture and chopped spinach on the bottom of prepared crust.

  5. Pour egg mixture over top and push under any ingredients not covered by the egg mixture to prevent burning. Bake uncovered until set and golden brown around edges, about 45 minutes. Let quiche rest at room temperature for 10 minutes, then cut into slices, top with fresh thyme and serve.

  6. Store leftovers in the fridge for up to 5 days. Reheat in the oven or toaster oven.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
Unsweetened Original Almondmilk