Egg White/Substitue in Quiche?
Can I subsitute all eggs whites or egg substitute in a spinach onion quiche? I am making it for a friend who has high cholesterol and tries to only eat egg whites? Is this feasible or should I figure out a different dinner?
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13 Comments:
I have seen advertisements that show egg substitute (you know the liquid eggs in a small milk carton that contain only egg whites) being used to make quiche. I would think it would work fine. I recommend the ones made by Burnbrae - which is a large egg producer just up the road from me in the tiny village of Lyn - remarkably, they are a huge North American wide enterprise!
Maureen at 11:56AM on 09/30/08
Yeah, I have done this before and it definitely works - also you can substitute like 1/2 full eggs, 1/2 egg whites (or whatever proportion you choose) for the amount of eggs in the original recipe - check with your friend first, of course, but this is a great way to make it a little healthier without sacrificing as much flavor. But definitely go for it - quiches are so seasoned and have so much flavor anyway youll be surprised at how little you miss the yolks. yum!
Cebca at 12:45PM on 09/30/08
Oh! I saw Chef Micheal Smith use flaxseed as an egg substitue!
I'm serious!
See recipe here: http://www.recipezaar.com/104832
Not only will this be safe with a guest with high cholesterol, Flax is gaining popularity for its health benefits in preventing heart disease, diabetes and constipation! yay flax! :) good luck
hungrychristel at 12:48PM on 09/30/08
Now that I think about it it won't work for a quiche...oops...
hungrychristel at 12:49PM on 09/30/08
Here's a nice low-cholesterol recipe that I've used to impress my vegetarian friends:
SERVES 4 -6
Ingredients
* 1 medium yellow onion, diced
* 1 bell pepper, diced
* 2 tablespoons of veg. oil
* 1 (30 ounce) box vegetable broth
* 1 (28 ounce) can diced tomatoes
* 1 (14 1/2 ounce) can black beans
* 1 (14 1/2 ounce) can whole kernel corn
* 1 (4 ounce) can diced green chilies or jalepenos
* salt and pepper
* 2 tablespoons cumin
* 1 large green onion, diced
* 1 tablespoon chili powder
* hot sauce (I use Cholula and find it gives it an excellent flavour)
* cheddar or jalepeno havarti cheese (optional)
* tortilla chips (to garnish) (optional)
Directions
1. Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
2. Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
3. Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir. This is where I taste here and there for desired heat.
4. Simmer for another 10 minutes and serve with cheese, diced green onion and tortilla chips on top.
hungrychristel at 1:27PM on 09/30/08
Make sure you watch for hidden cholesterol in the other ingredients, too. For example, I assume you're using a pastry crust, which is probably made with butter or lard, and there might be cheese in the quiche. Depending on how strict of a diet your friend adheres to, these might also be no-nos.
chgoeditor at 1:29PM on 09/30/08
Egg Beaters is a great sub in quiches or frittatas, especially if you're serving a lot. I have to serve breakfast for 100 about once a month, and Egg Beaters is my standby.
nosillak at 1:30PM on 09/30/08
I have been meaning to use Egg Replacer for a quiche... the recipe is in teh box. But I have done a quiche with onions, leeks, spinach... delicious and the base was silken tofu. And soy protein is great for helping reduce cholesterol...
MadelynRodriguez at 1:48PM on 09/30/08
I have used the Egg Beaters w yolks to make a quiche. It worked well, but I think I had to let it cook a little longer.
cm82 at 3:06PM on 09/30/08
I use egg whites in frittatas all the time, and it makes delicious egg dishes, but it won't have the custardy texture of a quiche - mine are always much firmer.
emisara at 8:42PM on 09/30/08
I've made vegan quiche using silken tofu. That type of tofu is also the basis for vegan custards and puddings. You could combine egg whites and silken tofu if just the whites don't get "custardy" enough.
Another idea is to use egg whites, plus some reduced or non-fat ricotta. Ricotta is especially nice with spinach.
bonnie at 3:12PM on 10/01/08
I, too, have made quiche using tofu, though I don't believe it was the silken kind. I can't find the recipe now but I believe it was similar to this:
http://vegweb.com/index.php?topic=10776.0
anysuchname at 4:30PM on 10/01/08
And on the ricotta tip as bonnie mentioned, I made this recently and love it:
http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html
It's really more of a crustless quiche than a "cheesecake".
anysuchname at 4:32PM on 10/01/08