Prep 20 mins
Cook 50 mins
A great tasting quiche thats made healthy. You can of course make this the fattening way :) I do like to add a little bacon or sausage to mine, but it is optional. Prep time is making it without any meat.
- 3 ounces light cream cheese, softened
- 1 cup skim milk
- egg substitute (equivalent to 4 eggs)
- 1⁄4 teaspoon pepper
- 3 cups shredded low-fat cheddar cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen chopped broccoli, thawed and well drained
- 1 small onion, finely chopped
- 5 fresh mushrooms, sliced
- cooked bacon (crumbled or chopped up) (optional) or cooked sausage (crumbled or chopped up) (optional) or cooked ham (crumbled or chopped up) (optional)
- In a small mixing bowl, beat cream cheese.
- Add milk, egg substitute and pepper; beat until smooth.
- Stir in remaining ingredients.
- Transfer to a 10 inch quiche pan coated with nonstick cooking spray.
- Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
Wow, this is really good. I've made crustless quiches before, but have not been happy about how they turned out. This one, however, is a keeper. I browned some ground turkey (93/7) that I seasoned with chili powder, cumin, ground red pepper (just a touch) and, added a diced green bell pepper, a diced red bell pepper, a diced onion and crushed garlic. I kept the spinach, but did not use broccoli or mushrooms. I used only 2 cups of shredded low fat Mexican blend cheese, because that is all I had - but it turned out excellent. Mine was done in 45 minutes. I am thinking up other vegetable combinations to use in this. Thank you for posting!
This was so easy to make. I made it on a Saturday and baked it for about forty minutes. Then finished baking it Sunday morning...it was perfect! I didn't use the broccoli, I did however use more mushrooms. I will make this with broccoli soon. My company loved it too!
I came here to post my variation of this Weight Watcher's recipe (mine includes bacon), but here it is! This freezes well, and is amazing if you make it without meat and serve with salsa on top. I've made this in two 9-inch glass pie plates to feed more people without doubling the ingredients and it works like a charm. The WW recipe says to lightly saute the spinach, broccoli, onion and mushrooms until the liquid evaporates, which I've found works wonders for making sure all the liquid is gone and gives the onion and mushroom better texture.