My brother requested an angel food cake for Easter, and I said, “sure, no problem.” Well, I ended up doing more than I expected on Saturday, and I scrambled to get the ingredients at the grocery store in a moment in which I was both hungry and tired. Not such a good plan.
I thought I could save time by getting a carton of egg whites, but in my rush I didn’t read the side panel. If I had taken the time to use my literacy skills I would have seen that this particular carton of egg whites had been pasturized to a degree that made it unusable for my purposes. And, to make it better, I elected not to read that detail until after I had the cake in the oven. Sigh.
Much to my brother’s disappointment, there was no angel food cake for Easter. Apparently, the homemade Peeps and peanut butter cups were not enough when he had his heart set on a light white cake with fluffy white frosting.
I put a raincheck on baking another cake, but there was still half a carton of egg whites to use. This need combined with my husband’s request for a light dinner, led me to make a spinach and egg white quiche.
Spinach and Egg White Crustless Quiche
1 package frozen spinach
2 cups egg whites
1/4 cup milk (whole, low-fat or no fat okay)
1 – 1/2 cups shredded cheese (I used Monterey Jack)
1 clove garlic, minced
salt and pepper, to taste
hot sauce, optional
Lightly coat a pie plate with cooking spray and set aside. Preheat oven to 350 degrees F.
Thaw spinach in microwave (don’t cook) and squeeze out liquid with your hands. Combine thawed spinach with all other ingredients in a bowl and mix well.
I also threw in about a quarter cup of sauteed mushrooms and onions that were leftover from burger night. This could be a good dish to use other leftover bits (meat and/or vegetables) and stretch them into another meal.
Pour into prepared pie pan and bake for about 40 minutes, or until liquid has set in center.
Cool slightly, slice into wedges, and serve.