Mushroom, Beet Green, and Egg White Quiche in a Whole Wheat Crust

Mushroom, Beet Green, and Egg White Quiche in a Whole Wheat Crust


I made this dish on a weeknight for my sister’s family, which includes a 5 year old and 7 year old.  First, they were easily able to help with assembling the pieces. Second, it was perfectly sized for the 6 of us (with a salad on the side.) I called the greens “spinach” until they had eaten them, and the beet greens are delicious in here. Feel free to substitute any greens here. 

I really enjoyed the healthiness of the crust being whole wheat, only using egg whites, and incorporating vegetables.

Another great bonus of quiche is that it freezes up well. So go ahead, double it up, bake and freeze for a last-minute breakfast, lunch, or dinner guest.

Pie Crust ingredients – super easy

Whole-Wheat Pie Crust (This is a 100 days of real food crust recipe. It’s super easy and you can make it any night of the week.) 

·     1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
·     ½ cup melted butter
·     ½ teaspoon salt
·     2 tablespoons milk

Quiche Filling:
2 tablespoons extra virgin olive oil 

Beet greens

1 pint mushrooms, sliced

1 garlic clove, minced
1 bunch beet greens, stems removed, washed, coarsely chopped
1 cup egg beaters
1 cup fat-free milk
1 cup sharp cheddar cheese, freshly grated
1 tablespoon dried thyme (if fresh is not available)
Salt and pepper


Directions:






In a 9-inch pie pan, combine all crust ingredients and mix with a fork. 








Use your hands to finish the mixing and then form a ball in the pan. Press it into the pan and bring it up on the sides with your fingers.

This is a great step to get your kiddos involved!

















Make the filling: heat 1 tablespoon oil in a large skillet. Cook mushrooms until tender (about 8 minutes.) Season with salt and pepper.  Transfer to a bowl to cool.








Add 1 more tablespoon olive oil to the pan. Cook garlic over medium heat until fragrant (about 1-2 minutes). Stir in beet greens. Sprinkle with salt and pepper.  Cook, covered, stirring occasionally until tender (about 6 minutes. Add 1 teaspoon red wine vinegar. Cook until greens are tender and liquid is evaporated. Transfer to the bowl with the mushrooms. Let cool slightly.








Layer mushrooms, beet greens, shredded cheddar cheese and 1 tablespoon thyme in whole wheat crust.

Whisk egg whites and milk. Pour over other ingredients. (Egg should slightly top all of the other ingredients. Use more if needed.)


Bake at 375 for 30 – 40 minutes or until filling is set. Serve warm or at room temperature. 



Crust Recipe: http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/

Leave a Reply