Don't Waste the Pulp Quiche!

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!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 169 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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