This healthy Mediterranean Weight Watchers Crustless Quiche @ 3 ww points is an easy meal bursting with delicious Mediterranean flavors like feta cheese, garlic, spinach, black olives, and sun-dried tomatoes. No pie crust necessary! And it's soooo good that no one will ever suspect it's Weight Watchers friendly recipe!
This ww quiche was inspired by my Roasted Red Pepper Egg White Bites. Quiche is popular all year round and makes a great Mother's Day, Easter, or weekend brunch. The best thing about quiche is that it also makes an ideal breakfast, brunch, lunch, or light dinner!
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Looking for more delicious and low ww point egg recipes? Be sure to try my Healthy Eggs Benedict or my Mexican Sheet Pan Fried Eggs!
🥘Ingredient Notes
You will need the following ingredients for this weight watchers low fat quiche recipe:
- Non-fat (0%) Greek yogurt. Greek yogurt is an ideal- low fat replacement for whipping cream!
- Butter. A little butter lends A LOT of flavor! But you can use light butter to bring down the points.
- Milk I use 1% milk.
- Honey. I use liquid honey. It balances the tanginess of the cheese and Greek yogurt.
- Sliced mushrooms. You will want to use fresh mushrooms for this quiche - it results in the best flavor.
- Black olives *Kalamata are best and make for a tastier dish. They have a more intense flavor than canned black olives.
- Frozen spinach. I use frozen spinach because it's economical and I always have it on hand. Just make sure you squeeze any liquid out of it.
- Feta cheese and sharp cheddar cheese. I use the low-fat variety for both cheeses.
- Sundried tomatoes. It's best to use dry-packed sundried tomatoes and hydrate them according to package directions.
📖Variations & Substitutions
- Sundried tomatoes- Although it's to use dry-packed, you can use oil-packed sundried tomatoes, but just be sure to drain the oil from the tomatoes and pat off any excess oil with paper towels before using them. You could also sub cherry tomatoes
- Black Olives - Kalamata olives are the best because they have a more intense flavor than other black olives, but you can use regular black olives as a substitute
- Spinach - you can use fresh spinach (I recommend baby spinach) instead of frozen (you don't need to cook it in advance as it cooks fast and will cook in the oven in the quiche)
- Honey - you can substitute half the amount (1 teaspoon of agave)
- Spicy - add a little hot sauce or crushed red pepper to the mix or serve it with hot sauce (I love to serve this quiche with a little sriracha sauce)!
- Cheese- you can use regular cheddar cheese instead of low-fat or fat-free, but make sure it's sharp/old and that you account for the additional ww points
- Garlic - if you don't have fresh garlic, you can use jarred garlic or garlic powder, in a pinch
- Onion - you could use red onion instead of green onion
- Add-ins - fresh basil or green bell peppers
🔪How to Make Weight Watchers Quiche
Prep: All you need is a little preparation time to chop your veggies, then throw everything in a bowl and into the oven!
- Spray a 9-inch deep dish pie plate with non-stick cooking spray
- Preheat oven temperature to 375 degrees F /190 degrees C
- Defrost and drain spinach, squeezing as much water out of it as possible
Add mushroom, green onion, and butter to a medium bowl
Cook mushrooms and green onions with light butter for 8 minutes in the microwave in a microwave safe bowl - this may be longer or shorter, depending on the wattage of your microwave (just make sure they are close to being completely cooked)
Add all remaining ingredients to a large bowl
Use a strainer or slotted spoon to remove mushrooms and onion from the liquid in the bowl
Add drained mushroom and onion mixture to ingredients in large bowl
Whisk all ingredients together.
Pour egg mixture into prepared pie dish
Bake Time: Bake 45-50 minutes on middle rack at 375 degrees F/190 degrees C
*If it's starting to brown too fast on the edges, cover it loosely with aluminum foil
Remove quiche from the oven (the middle will still be a little jiggly, but not watery - but don't worry, the cooking process will continue even after it's out of the oven) and let it set for AT LEAST 20 minutes (see TOP TIP below)!
Hint: While baking, place your pie plate on a sheet pan/cookie sheet - it helps to conduct the heat and cook the quiche more evenly from the bottom
Expert Tips
- Drain Spinach Thoroughly. Press the spinach through a sieve or wring it out in a clean kitchen towel to remove excess moisture. This prevents a watery quiche.
- Room Temperature Dairy & Eggs. Let eggs, Greek yogurt, and milk sit at room temperature for 15 minutes before mixing. This ensures a smoother, more uniform custard.
- Prevent Over-Browning. If the top is browning too quickly, tent with foil halfway through baking.
- Don’t Overbake: The center should still jiggle slightly when removed from the oven. Overbaking can lead to a rubbery texture.
- Cooling is Key: Let quiche cool for at least 20 minutes. Ideally, let your quiche cool for several hours or even overnight before slicing, as it tastes even better! You can warm up the whole quiche or individual slices or serve them at room temperature. Be sure to store it in the fridge if you won't be eating it until the next day!
👪 Serving Size
This low-carb crustless quiche recipe makes 6 servings. However, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
According to the ww app, this two cheese quiche recipe is Weight Watchers friendly @ 3 WW points using low-fat cheddar, low-fat feta, and regular unsalted butter, and 1 % milk (⅙ of whole quiche).
You can reduce the points to 2 Weight Watchers points by using light butter, skim milk, fat-free cheddar, and fat-free feta. Or cut the pieces smaller (into 8) for a 2-point slice.
🥗 Pairing
Quiche goes well with a mixed greens salad, fresh fruit, or a Classic fruit salad. A homemade Pico de Gallo -0 ww points (shown), Strawberry Pecan Spinach Salad, and Air fryer turkey sausage also pair well with ww quiche:
🌡️Storage
Quiche should be stored in an airtight container for 3-4 days.
However, you can freeze it in an airtight container or freezer-safe Ziploc bag for up to 3-4 months.
Reheating ww Crustless Quiche:
Oven (reheating a whole crustless quiche):
- Heat your oven to 350 degrees F/162 degrees C
- If your quiche has been kept in the fridge, take it out, and let it settle to room temperature.
- Cover and seal the quiche with aluminum foil.
- Heat your quiche for 15 to 20 minutes or until the inside of the quiche is at 165 degrees F/74 degrees C
- Take out your warm quiche, remove foil and serve.
- If it's been frozen, let it defrost overnight in the fridge, then follow the above steps
Microwave (reheating a slice of crustless quiche):
Microwave on high for 1 minute (no foil) and 30 seconds to 2 minutes or until warmed through.
❔ Recipe FAQ's
Bake in the oven until the center is almost set but jiggles slightly when the dish is gently shaken and a knife inserted near the center comes out clean.
Although they are both egg-based and can have similar fillings or add-ins, the main difference is that a frittata is more like an open-faced omelet cooked on a stovetop in a skillet, whereas a quiche is an egg custard mixture (with milk and egg and usually a crust) baked in the oven in a pie or tart pan.
Excess moisture is the most common reason a crustless quiche fails. Many vegetables and some meats, such as ham, release a lot of liquid while cooking. If you are using vegetables in your quiche, it's important to cook them in advance (the microwave is the fastest way)!
📋More WW Brunch Recipes
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📋 Mediterranean Weight Watchers Quiche Recipe
Ingredients
- 6 large eggs
- ¾ cup non-fat (0%) Greek yogurt
- 2 tsps unsalted butter
- ¼ cup 1% milk
- 1 teaspoon dry mustard
- 3 cloves garlic minced
- 2 tsps honey
- 227 g -package of sliced mushrooms
- ½ cup green onions chopped
- ½ cup black olives Kalamata sliced and patted dry (Kalamata are best)
- 150 g pkg. spinach - frozen - drained and squeeze out any excess moisture (through a sieve works best) (½ a 300 g package)
- ¾ cup low- fat feta cheese crumbled
- ½ cup low-fat sharp cheddar shredded
- ¼ cup sundried tomaotes drained, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep: Spray a 9 inch deep dish pie plate with non-stick cooking spray.Preheat oven to 375 degrees F /190 degrees C.Defrost and drain spinach, squeezing as much water out of it as possible..150 g pkg. spinach - frozen - drained and squeeze out any excess moisture (through a sieve works best)
- Cook mushrooms and green onions with butter for 8 minutes in microwave in microwave safe bowl - this may be longer or shorter, depending on the wattage of your microwave2 tsps unsalted butter, 227 g -package of sliced mushrooms, ½ cup green onions
- Add remaining ingredients in large bowl6 large eggs, ¾ cup non-fat (0%) Greek yogurt, ¼ cup 1% milk, 1 teaspoon dry mustard, 3 cloves garlic, 2 tsps honey, ½ cup black olives Kalamata, ¾ cup low- fat feta cheese, ½ cup low-fat sharp cheddar, ¼ cup sundried tomaotes, ½ teaspoon salt, ¼ teaspoon black pepper
- Use strainer or slotted spoon to remove mushrooms and onion from liquid in bowl.
- Place in bowl with other ingredients
- Whisk ingredients together.
- Pour into a prepared a 9 inch deep dish pie pan.(put on top of a baking sheet on the middle rack)
- Bake in preheated oven for 45-50 minutes. *If it's starting to brown too much, lay foil loosely over the quiche.Remove quiche from the oven (the middle will still be a little jiggly, but not watery - but don't worry, it will continue to cook)
- **Make sure to let rest AT LEAST a full 20 minutes before serving.
- I love to eat this with a little sriracha sauce or salsa.
Notes
-
- Drain Spinach Thoroughly. Press the spinach through a sieve or wring it out in a clean kitchen towel to remove excess moisture. This prevents a watery quiche.
-
- Room Temperature Dairy & Eggs. Let eggs, Greek yogurt, and milk sit at room temperature for 15 minutes before mixing. This ensures a smoother, more uniform custard.
-
- Prevent Over-Browning. If the top is browning too quickly, tent with foil halfway through baking.
-
- Don’t Overbake: The center should still jiggle slightly when removed from the oven. Overbaking can lead to a rubbery texture.
-
- Cooling is Key: Let quiche cool for at least 20 minutes. Ideally, let your quiche cool for several hours or even overnight before slicing, as it tastes even better! You can warm up the whole quiche or individual slices or serve them at room temperature. Be sure to store it in the fridge if you won't be eating it until the next day!
- Sundried tomatoes- Although it's to use dry-packed, you can use oil-packed sundried tomatoes, but just be sure to drain the oil from the tomatoes and pat off any excess oil with paper towels before using them. You could also sub cherry tomatoes
- Black Olives - Kalamata olives are the best because they have a more intense flavor than other black olives, but you can use regular black olives as a substitute
- Spinach - you can use fresh spinach (I recommend baby spinach) instead of frozen (you don't need to cook it in advance as it cooks fast and will cook in the oven in the quiche)
- Honey - you can substitute half the amount (1 teaspoon of agave)
- Spicy - add a little hot sauce or crushed red pepper to the mix or serve it with hot sauce (I love to serve this quiche with a little sriracha sauce)!
- Cheese- you can use regular cheddar cheese instead of low-fat or fat-free, but make sure it's sharp/old and that you account for the additional ww points
- Garlic - if you don't have fresh garlic, you can use jarred garlic or garlic powder, in a pinch
- Onion - you could use red onion instead of green onion
- Add-ins - fresh basil or green bell peppers
Terri Gilson
I can't wait for you to try this Mediterranean crustless quiche! It's packed with all my favorite flavors - tangy feta, salty olives, and rich sun-dried tomatoes. You'll be amazed at how indulgent it tastes while still fitting into a Weight Watchers plan. I love making it ahead and letting the flavors meld overnight in the fridge. It's become a true favorite in my kitchen, and I think you'll love it just as much as I do!