Protein Packed Quiche

Ham, Spinach & Cheese Quiche

Ingredients

Crust

• 1 protein pie crust

Quiche Filling

• 6 large eggs
• 250g Fairlife milk
• 175g diced ham
• 120g fresh spinach
• 65g light shredded cheese
• 45g grated Parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Blind bake the crust.
   Prepare your protein pie crust in a 9-inch pie dish. Dock the bottom with a fork, chill for 20–30 minutes, then line with parchment and add pie weights. Bake for 12–15 minutes. Remove the weights and parchment and bake for another 3–5 minutes, until the crust looks dry and lightly set.
3. Cook the spinach.
   Wilt the 120g spinach in a skillet over medium heat for 2–3 minutes. Transfer to a plate and squeeze out as much moisture as possible. Roughly chop.
4. Prepare the ham.
   Dice the ham. You can sauté it for 2–3 minutes to give it some color, although this is optional.
5. Make the custard.
   Whisk together the 6 eggs, 250g Fairlife, garlic powder, onion powder, salt and black pepper until smooth.
6. Assemble.
   Scatter the ham and spinach evenly across the pre-baked crust. Sprinkle the 65g light shredded cheese and 45g Parmesan evenly over the filling. Slowly pour the egg mixture over everything. Gently shake the dish to allow the custard to settle around the fillings.
7. Bake.
   Reduce the oven temperature to 350°F and bake for 40-45 minutes, until the edges are set and the center still has a slight jiggle.
8. Rest.
   Let the quiche rest for 15 minutes before slicing. The residual heat will finish setting the center while keeping it tender and creamy.

Tip

For the best texture, don’t wait until the center is completely firm in the oven. A slight jiggle is exactly what you want. Overbaking will make the egg custard rubbery, particularly with the relatively high protein content of this version.

Nutrition Per Piece, Makes 8

Calories: 320

Protein: 20g

Carbohydrates: 20g

Fat: 19g

Fiber: 2g