This crustless quiche is a lighter version of the classic French egg pie. By skipping the pastry crust and using lean ingredients, you get a protein-packed breakfast, brunch, or lunch that’s satisfying and WW-friendly.

Servings: 6

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Estimated WW Points

2–4 Points per serving (varies based on cheese and milk used)

Estimated Nutrition (Per Serving)

• Calories: ~160
• Protein: 15g
• Carbohydrates: 4g
• Fat: 8g
• Fiber: 1g

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Ingredients

Egg Base

• 6 large eggs
• 1 cup liquid egg whites
• 1 cup unsweetened skim milk
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Vegetables

• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced
• ½ cup onion, finely diced
• ½ cup bell pepper, diced

Cheese

• 1 cup reduced-fat shredded cheddar cheese
• OR ¾ cup reduced-fat Swiss cheese

Optional Add-Ins

Choose one:

• ½ cup cooked lean ham, diced
• ½ cup cooked turkey sausage, crumbled
• ½ cup cooked chicken breast, diced

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Equipment

• 9-inch pie plate or quiche dish
• Large mixing bowl
• Whisk
• Nonstick skillet
• Cooking spray

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Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C).

Coat a 9-inch pie dish with cooking spray.

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Step 2: Cook the Vegetables

Heat a nonstick skillet over medium heat.

Lightly coat with cooking spray.

Add:

• Onion
• Mushrooms
• Bell pepper

Cook for 5–6 minutes until softened.

Add spinach and cook for 1 minute until wilted.

Remove from heat and cool slightly.

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Step 3: Prepare the Egg Mixture

In a large bowl whisk together:

• Eggs
• Egg whites
• Skim milk
• Salt
• Pepper
• Garlic powder
• Onion powder

Whisk until completely combined.

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Step 4: Assemble the Quiche

Spread the cooked vegetables evenly in the prepared pie dish.

If using ham, turkey sausage, or chicken, sprinkle it over the vegetables.

Add the cheese evenly across the dish.

Pour the egg mixture over the top.

Gently stir with a fork to distribute ingredients evenly.

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Step 5: Bake

Place in the center of the oven.

Bake for 35–40 minutes, or until:

• Center is set
• Top is lightly golden
• A knife inserted in the center comes out clean

If the top browns too quickly, loosely cover with foil.

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Step 6: Cool

Remove from the oven.

Let the quiche rest for 10 minutes before slicing.

This helps it firm up and makes cleaner slices.

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Serving Suggestions

Serve with:

• Fresh fruit
• Mixed greens salad
• Sliced tomatoes
• Roasted asparagus

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WW-Friendly Variations

Spinach & Feta

Replace cheddar with:

• ¾ cup reduced-fat feta cheese

Add:

• Extra spinach
• Fresh dill

Estimated Points:

3–4 per serving

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Mushroom Swiss

Use:

• Reduced-fat Swiss cheese
• Extra mushrooms

Estimated Points:

2–4 per serving

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Broccoli Cheddar

Replace bell peppers with:

• 1 cup steamed broccoli florets

Use:

• Reduced-fat cheddar

Estimated Points:

3–4 per serving

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Southwest Quiche

Add:

• Green chilies
• Diced tomatoes
• Cilantro

Use:

• Reduced-fat pepper jack cheese

Estimated Points:

3–5 per serving

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Meal Prep & Storage

Refrigerator

Store covered in the refrigerator for up to 4 days.

Freezer

Slice into portions and freeze individually for up to 3 months.

Reheating

Microwave

• 60–90 seconds per slice

Oven

• 325°F (165°C) for 10–15 minutes

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Weight Watchers Success Tips

• Use egg whites to increase protein while keeping Points low.
• Choose reduced-fat cheese for maximum flavor with fewer calories.
• Load up on non-starchy vegetables such as spinach, mushrooms, broccoli, zucchini, or peppers.
• Pair a slice with fruit or a salad for a balanced, filling meal.
• For even lower Points, reduce the cheese to ¾ cup and add extra vegetables for volume and flavor.

This crustless quiche is an excellent make-ahead breakfast or lunch that delivers plenty of protein and flavor without the extra Points from a traditional pastry crust.