Don't Waste The Pulp Quiche!

Ingredients

• Servings: 1
• 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 (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch deep-dish pie dish.
• run beet, carrots, cucumber, celery, spinach, and garlic through juicer according to manufacturer's instructions. transfer pulp to a bowl and mix in onion.
• 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.
• bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, 30 to 40 minutes.