My husband and I are eating a little lighter lately so I thought this quiche might be a nice meal. I had two frozen pie shells and wanted to use them up. I baked them off and then added some fresh herbs, sauteed vegetables, light feta cheese and egg whites. By the way, you need to bake the pie shells off first before you add the filling, this way the crust stays firm and crispy, not soggy. <br /> <br /> <br />I like my quiche chock full of vegetables, not too eggy. When I make a quiche I like to season and saute, roast or steam the vegetables first, and then add them to the baked shell. I find they have more flavor that way. Adding them raw just wouldn't work, the filling will be watery and bland. I mix all the seasonings and fresh herbs into the egg whites first and then pour over the vegetables and cheese in the baked pie shell. <br /> <br />There are fewer calories when you use only egg whites (16 calories for one egg white compared to 72 calories for one whole egg) and you will find very little difference in texture, just make sure the ingredients you use to fill your quiche are flavorful. <br /> <br />Meat lovers can add 1/3 cup of chopped ham, chopped roasted chicken, cooked bacon or cooked Italian sausage. <br /> <br />If you want to go really low fat, don't use a pie shell. Place all the ingredients in a greased 9 inch pie plate and bake for 40 minutes in a 350 F oven.

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