- 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)
- 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.