Low Oxalate Quiche
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It's really hard to mess up a quiche, and I've been making them for so long, so a lot of the amounts are eyeballed. This quiche was a little different in that I made raw ice cream first, which meant I had a ton of egg whites on hand. Typically, I freeze the whites and give them to my dad as a "gift" to make angel food cake (really a gift for me, haha)! But, I used them in this since they were handy. I didn't want an all white quiche, so I added a few more eggs and would typically only use whole eggs when making quiche. Anyways, it's a great way to have a protein packed breakfast on hand and even quicker with leftovers.
Here's how I made it:
- 8 pieces leftover bacon
- half red bell pepper - I bought this the night before and misunderstood the store signs, I thought it was 2.99/pound...turns out it was $2.99 each, so I had to use it right away so it didn't go bad, haha. Have you ever been there?!
- manchego cheese - I shredded about 1 cup and layered it on top
- fermented white pepper - a couple turns on the grinder
- heavy cream - I typically use milk, but I had about 1/4 cup leftover from the ice cream making as well, so I just used it since it was out. Plus, it helped to have a little more fat since it didn't have as many yolks as usual
- pullet egg whites (8) + pullet eggs (3) - post on the magical pullet eggs coming soon!
- flowering hyssop thyme - a pinch
- cayenne - a dash
- whisked the eggs & whites with spices (cayenne, mSalt, thyme) + heavy cream
- placed bacon & bell pepper in bottom of dish
- poured egg mix on top
- topped with cheese
- baked at 350 convection for approximately 35 minutes (it usually puffs up when cooking before it falls and I can insert a fork in the middle coming out clean)
It was SO tasty! We were able to enjoy it for breakfast for a couple days. What's your favorite quiche ingredient? Tell me in the comments! If you wanna check out my real-time stories making fun things like this, check me out on Instagram, @satiatedblonde. I follow the low oxalate list from @sknorton. As always, #GetSatiated.