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Ingredients
US|METRIC
8 SERVINGS
- 10 egg whites (from large eggs, reserve yolks for baking later)
- 1/2 cup 2% milk
- 2 cloves garlic (minced)
- 1/4 cup diced onion
- 2 Tbsp. fresh herbs (I chose rosemary, thyme and oregano)
- sea salt
- cracked black pepper
- 1 cup shredded Gruyere cheese (about 4 oz.)
- 5 oz. baby spinach (Organic, Steamed, be sure to squeeze out excess moisture so the quiche will not be water)
- 1 cup cherry tomatoes (colorful, halved, I used a gourmet blend with orange, yellow, red and brown cherry tomatoes.)
- 4 pieces roasted red peppers (sliced in strips, bottled is fine or you can roast your own in the oven first, about one large red pepper)
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