Cake, Batter, and Bowl

Protein-Packed Quiche with a Chickpea Crust

Brunch Dishes

Protein-Packed Quiche with a Chickpea Crust

Protein-Packed Quiche with a Chickpea Crust

I returned from a lab ski trip today (which turned into a snowshoeing trip since it was raining and the slopes were icy), and my hubby immediately requested I make him another protein-packed quiche. He has recently gotten very into weightlifting and is surviving on egg whites, chicken breasts, broccoli, spinach, and grapefruit for the time being. Poor guy. I came up with this quiche recipe several weeks ago to spice things up for him a bit and have been making one every week since then.

This quiche is made completely of egg whites and is packed with spinach and turkey bacon. I only needed to add a touch of blue cheese since a little goes a long way. The interesting part of this recipe is that instead of a standard pastry crust, I decided to develop a more nutritious crust made from chickpeas, whole wheat flour, and a touch of olive oil – I even managed to sneak some of his protein powder in it!

Protein-Packed Quiche with a Chickpea Crust
Printable Recipe

Ingredients:
1 15.5-ounce can chickpeas, drained
1/4 cup whole wheat flour
1/4 cup scoop protein powder
2 tablespoons olive oil
6 pieces turkey bacon
2 1/4 cups egg whites
1 cup milk
1 10-ounce package frozen spinach, thawed and well drained
1 ounce crumbled blue cheese
1/2 teaspoon salt

Directions:
Preheat oven to 350ºF. Lightly grease a 9-inch pie pan. Pulse chickpeas, flour, protein powder, and olive oil in a food processor and spread dough evenly over the greased pie pan. Bake the crust for 15 to 20 minutes at 350ºF or until light golden brown.

Meanwhile, place bacon in a skillet and cook over medium-high heat until crispy. Remove from heat and crumble.

Whisk together the bacon, egg whites, milk, spinach, blue cheese, and salt in a medium bowl until smooth; pour into the pie pan over the prebaked crust. Bake at 350ºF for 40 minutes or until set. Makes 8 servings.

Nutrition: 202 calories, 7.7g fat, 4.3g fiber, and 17.0g protein per serving
Cost: $0.85 per serving

Roasted Butternut Squash, Prosciutto, and Sage Quiche

I secretly enjoy checking out wedding registries and seeing what makes couples tick. Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets? I’m sure you can guess which category we fell into! I was...

Boston Cream Pie Mini French Toast Stacks

While I was visiting my parents in Des Moines last weekend, my mom and I put on our aprons and chef hats, and collaborated on this breakfast treat. She’s the first source I go to when I need any advice in the kitchen because she’s an awesome high school culinary arts...

Mascarpone Stuffed Cornbread French Toast

My favorite dinner to make when I’m cooking dinner for one is breakfast. Apolinaras isn’t a huge fan, so I always jump at the chance to whip up a broccoli cheddar omelet, turkey bacon, and whole wheat toast with jam when he’s out of town or at one of his late night...

Apple Cardamom Crumble Muffins

Crisp air, gorgeous boots, warm layers, acorn and butternut squash, pumpkin spice lattes, and pumpkin beer all mean one thing – autumn is here! Fall has always been my favorite season for the aforementioned reasons and the fact that my birthday is in September and I...

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches

I have a thing for biscuits. The love affair started when I was growing up and always used to gobble them up at KFC and McDonald’s (actually, McDonald’s breakfast biscuit sandwiches are still one of my guilty pleasures when we’re travelling!). I also have fond...

Orange Coriander Oat Bran Muffins

Guess what I have for you today? Yep, a muffin recipe, which I’ll get to in a second, but also a giveaway for a super cute apron like the one I’m wearing above! I was recently contacted by a rep from Shabby Apple, an online shop best known for their...

Tuscan Frittata

I’ve gotten into the habit of buying one pound logs of goat cheese from Costco and since goat cheese goes bad faster than other varieties, I’m always trying to quickly use it in several different ways after opening the package – there’s nothing worse than wasting goat...

Pumpkin Beer Bread

We’ve been all about beer lately. Apolinaras has recently gotten into home brewing and just proudly sealed 40 bottles of Oak-Aged Baltic Porter last night. It's supposed to age for at least a month before it’s really ready, but I snuck a couple sips of the green stuff...