Don't Waste the Pulp Quiche! recipe

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Ingredients

1 large red beet, peeled and roughly chopped
3 carrots, peeled
1 cucumber, peeled
2 stalks celery
1 cup fresh spinach, or to taste
3 cloves garlic
1 large red onion, chopped
1 cup plain yogurt
6 ounces shredded low-fat mozzarella cheese
2 ounces crumbled feta cheese
5 egg whites
1 egg
1 cooked chicken breast, chopped

Nutrition Info

168.7 calories
carbohydrate: 11.7 g
cholesterol: 51.6 mg
fat: 6.7 g
fiber: 2.2 g
protein: 16.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 353.7 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie dish.

  2. Run beet, carrots, cucumber, celery, spinach, and garlic through juicer according to manufacturer's instructions. Transfer pulp to a bowl and mix in onion.

  3. Whisk yogurt, mozzarella cheese, feta cheese, egg whites, and egg together in a separate bowl. Fold pulp mixture and chicken into egg mixture, pour into the prepared pie dish.

  4. Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, 30 to 40 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

For juicer owners only. We've been juicing everyday for the past couple weeks, I felt bad throwing the pulp away. I love quiche, now all juicer owners can experience this great recipe. You can juice your favorite veggies or try out mine. You can also chop chicken breast and add to it. Don't forget, drink your juice while preparing! I like to bake it the night before. This recipe is for 1 deep-dish pie dish or 2 regular pie dishes. Enjoy!

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