Turn your holiday leftovers into a light lunch. This quiche uses leftover turkey breast and vegetables for protein and vitamins that will fill you up and get you back on track with healthier eating.

Yield: 8 servings

Preparation time: 10 minutes

Cooking time: 5 minutes

Baking time: 30 minutes

Ingredients

• ½ tsp olive oil
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• ½ cup chopped celery
• ¼ cup chopped carrots
• ¼ tsp minced fresh rosemary
• 1 cup chopped spinach
• 1/8 tsp ground black pepper
• 4 oz. chopped turkey breast
• 4 whole eggs
• 2 egg whites
• 1 cup nonfat milk

Directions

1. Preheat the oven to 400 degrees F and spray a deep, 9-inch pie pan with non-stick cooking spray.
2. Heat the oil in a medium skillet over medium-high. Add the onion and garlic. Cook for 2 minutes. Stir in the celery and the carrots and cook 2 more minutes. Add the rosemary and cook 30 more seconds. Stir in the spinach and black pepper and remove from the heat.
3. Spread the chopped turkey evenly on the bottom of the pie pan. Next, add the vegetables.
4. Place the eggs, egg whites and milk in a blender and puree for 20 to 30 seconds. Pour the blended eggs into the pie pan. Place the pie pan on a baking sheet before putting it into the oven. Bake for 25 to 30 minutes until the center of the quiche is firm. Let cool 5 minutes before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.