Veggie Quiche

This isn’t your standard heavy quiche. Eight egg whites whipped stiff and folded into the filling give it an airy, souffle-like texture that puffs up in the oven and feels lighter than traditional cream-and-whole-egg versions.

The base is low-fat yogurt mixed with egg yolks and diced Swiss cheese, which keeps things tangy and rich without heavy cream. The yogurt adds a subtle acidity that brightens the vegetables and keeps the filling from tasting flat.

Saute the vegetables and onion first. Raw vegetables release water during baking and make the filling soggy. Cooking them down removes that moisture and concentrates their flavor before they go into the egg mixture. Broccoli, cauliflower, and mushrooms are suggested, but use whatever combination looks good at the market.

Fold the whipped whites in gently, in two or three additions. You want to keep as much air as possible. The first addition loosens the base, and the remaining additions build the volume. Aggressive stirring deflates everything and you lose that souffle rise.

Chef Tips

• Separate eggs while cold, but whip the whites at room temperature for maximum volume
• Dice the Swiss cheese small so it distributes evenly and melts into the filling
• Bake at the lower temperature of 325°F (160°C) for a gentle, even set that doesn’t crack
• Let it rest 5-10 minutes before cutting. It deflates slightly but holds together better

Variations

• Swap Swiss for Gruyere for a nuttier, more traditional French flavor
• Add sauteed spinach and sun-dried tomatoes for a Mediterranean version
• Use a crustless preparation for a lower-carb option