WW Recipe of the Day: Spinach & Feta Crustless Quiche
I chose to make a quick and easy spinach & feta quiche for this week's 38 Power Foods Blog Group. Can you guess the Power Food ingredient? Yes, it's spinach.
And no, that's not ketchup on the plate. It's ajvar, a chunky red pepper and eggplant spread popular in the Balkans that my sister introduced me to, and that I now can't get enough of. I'm eating it with everything.
I continue to have fun each week making and writing about a healthy ingredient from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) by Martha Stewart and the editors of Whole Living Magazine.
I came across the recipe for this easy spinach and feta crustless quiche in one of my favorite cookbooks of the moment, which I've mentioned several times lately, 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link), by the talented Camilla Saulsbury.
This quiche is much lighter and healthier than classic quiche because:
- it's crustless, and
- it's made with non-fat cottage cheese
You simply whirl the ingredient together in a blender (affiliate link), pour the mixture into a pie dish and bake, so it's a great quick & easy weeknight supper solution.
And the leftovers can be warmed up for a super quick breakfast or lunch.
How Many Calories and WW Points in this Crustless Quiche?
According to my calculations each serving has just 159 calories and
4 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Health Benefits of Spinach
Spinach is nutritious and delicious. We eat a lot of it around here, which turns out to be a very good thing.
Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids and flavonoids that provide powerful antioxidant protection which can help protect you from inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers!
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
If you've made this Low-Carb Crustless Quiche, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Spinach and Feta Crustless Quiche
- 1 container (16 ounces) non-fat cottage cheese
- 4 large eggs
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1-⅓ cups finely chopped green onions
- 1 cup crumbled feta cheese (about 6 ounces)
- freshly ground black pepper to taste
- 2 tablespoons toasted wheat germ
- Place an oven rack in the center of the oven and preheat the oven to 350F degrees.
- Coat a 9-inch glass pie dish with nonstick cooking spray and set aside.
- In a blender combine cottage and eggs and puree until smooth and creamy.
- Add the spinach, green onions, feta cheese and black pepper and pulse several times, until the mixture is combined.
- Spread the cottage cheese mixture evenly into the prepared pan, spreading it out evenly.
- Bake in the center of the oven for 25 minutes.
- Sprinkle with wheat germ and bake until golden brown and set, 10 to 15 minutes more.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this spinach and feta crustless quiche:
- Skinny Artichoke & Spinach Pasta Bake
- Easy & Delicious Sausage & Spinach Soup
- Skinny Baked Fish with Spinach & Asian Drizzle
- Orange Spinach Salad
Checking out what my fellow bloggers have whipped up:
- Alyce @ More Time at the Table
- Ansh @ Spice Roots
- Jeanette @ Jeanette's Healthy Living
- Jill @ Saucy Cooks
- Mireya @ My Healthy Eating Habits
- Sarah @ Everything in the Kitchen Sink
- Casey @ Bookcase Foodie
- Bambi @ Adobo Down Under
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Absolutely love this curstless quiche. Perfect slices for a nice lunch
Love how simple this recipe is using the power food - spinach!
Hmm. This sounds like a Greek spanikopita without the wrapper. The filling is the best part so this has to be delicious!
Sounds great! I like the addition of toasted wheat germ for topping, I will have to give that a try! Thanks for linking up at Sweet Saturday 🙂
It serves 8, but that can't be an 8th of the pie, can it?
Yes, a serving would be 1/8th of the quiche.
Inspired by this recipe but needed to add more. Number one garlic! I’m Korean so added 1/2 a bulb of garlic in the mixture. I used fresh spinach not frozen. After I added mixture to pan I sliced cherry tomatoes on top and mixed in emmental cheese. Super healthy, thank you!
How did you go about using fresh spinach? I'm not a good cook. Do you cook it first separately on the stove then add it? How much fresh spinach to use?
Hi KJ, This recipe calls for frozen chopped spinach that is defrosted and then squeezed to remove excess moisture. I've never made it with fresh spinach. Hope this helps. ~Martha
Do you use dry curd cottage cheese or the creamy variety?
Hi Faye, We used the creamy variety of cottage cheese. ~Martha