Quick Spinach & Mushroom Crustless Quiche

• portions: Slice into 4–6 portions
• temps total: 32 minutes

Ingrédients

This crustless quiche is low in calories and points but full of flavor. Tender mushrooms, fresh spinach, and a creamy egg mixture make it a high-protein, low-carb dish that’s fast to prep and versatile. Perfect for meal prep or a quick weeknight dinner.

Ingredients (Serves 4–6)

6 large eggs

½ cup skim milk (or unsweetened almond milk for fewer points)

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

½ small onion, finely chopped

½ cup reduced-fat shredded cheese (optional, cheddar or mozzarella)

1 tsp olive oil or cooking spray

Salt & black pepper, to taste

½ tsp garlic powder (optional)

½ tsp dried thyme or Italian seasoning

Instructions

Preheat oven

Preheat to 375°F (190°C)

Lightly grease an 8-inch pie dish or oven-safe skillet

Cook vegetables

Heat olive oil in a pan over medium heat

Sauté mushrooms and onion until soft

Add spinach and cook until wilted

Season with salt, pepper, and herbs

Prepare egg mixture

In a bowl, whisk eggs, milk, garlic powder, and a pinch of salt & pepper

Assemble quiche

Spread cooked vegetables evenly in the baking dish

Pour egg mixture over the top

Sprinkle with reduced-fat cheese if using

Bake

Bake 25–30 minutes until eggs are set and top is lightly golden

Let cool 5 minutes before slicing

Serve

Enjoy warm or at room temperature

Q&A

Q: Can I make this ahead?

A: Yes! Store in the fridge up to 3 days. Reheat in the microwave or oven.

Q: Can I freeze it?

A: Yes—wrap individual slices for up to 2 months.

Q: Can I add other vegetables?

A: Absolutely—zucchini, bell peppers, or broccoli work well.

Q: How many Weight Watchers points?

A: About 2–4 points per slice, depending on cheese and milk type.

Tips

Use cooking spray instead of oil to cut points

For extra flavor, add fresh herbs like parsley or chives

Don’t overcook—the quiche will firm up as it cools.