📋 Mediterranean Weight Watchers Quiche Recipe

slice of ww quiche on a plate with mixed greens

5 from 1 vote

📋 Mediterranean Weight Watchers Quiche Recipe

This Mediterranean Weight Watchers Crustless Quiche is an easy meal, bursting with Mediterranean flavors like feta cheese, garlic, spinach, black olives , and sun-dried tomatoes! It makes a great holiday or weekend brunch.

Course breakast, bruch

Cuisine Mediterranean

Keyword crustless, quiche, weight watchers, ww

Special Diet Gluten-free, Vegetarian, weight watchers

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 208kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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 microwave
2 tsps unsalted butter, 227 g -package of sliced mushrooms, ½ cup green onions
Add remaining ingredients in large bowl
6 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

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!

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

Nutrition