Weight Watchers Friendly Recipe: Spinach Quiche
I adore quiche. There's something magical about the combination of creamy custard filling and pastry crust.
Spinach Quiche
But quiche isn't a dish I indulge in often.
As a Lifetime Weight Watcher, I tend to think of it as "fattening" which I guess it is.
But it's also simple to make and deliciously satisfying to eat.
And perfectly fine when enjoyed in moderation.
Sometimes a girl just has to have real eggs, real cream and real cheese encased in real pie crust!
So, when I spied a pie crust in the freezer that had been hanging out since the holidays, I knew exactly what I wanted to do with it.
Make a quiche. (I know. I know. Homemade crust is preferable, but sometimes it's just not practical.)
Deciding what kind of quiche to make was easy since I had spinach and cheese in the fridge. Choosing which quiche recipe to use was a little more involved. I consulted Fannie Farmer, The Joy of Cooking and How to Cook Everything before opting for the Spinach Quiche Recipe in The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville.
Who would ever guess that the spinach quiche recipe from a French cookbook would be the most restrained of the bunch, calling for fewer eggs, less cheese and a mixture of cream and milk?
Certainly not moi!
Although I've long been intrigued by the weight loss secrets of the French and am coming to believe it has a lot to do with a sensible, balanced approach to food and life.
Just like Weight Watchers, where nothing is off limits!!
The results? Perfect.
Slice of Spinach Quiche
Recipe Notes
If you are looking for a simple make ahead lunch or supper, this savory deep dish spinach quiche is just the ticket.
Served with a salad, it makes for a satisfying meal.
This spinach quiche recipe is infinitely adaptable too.
You can make it with fresh or frozen spinach, use different kinds of cheeses and add bacon or cubed ham if you desire.
You can even bake it without the pastry for an with fewer calories.
How Many Calories and WW Points in this Quiche?
Cut into 8 servings, each slice has a respectable 330 calories and
11 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
10 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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If you like this savory spinach quiche made lighter, be sure to check out some of my other easy recipes for breakfast and brunch made Weight Watchers friendly including Slow Cooker Southwest Breakfast Casserole, Make Ahead Western Omelet Muffins, Easy Scrambled Eggs with Salmon, Slow Cooker Spaghetti Frittata and Smoky Roasted Pepper Crock Pot Strata
If you've made this Deep Dish Spinach 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 Quiche Recipe
Ingredients
- 1 pie crust, prepared for a 9-inch deep dish pie plate and pre-baked (I used a frozen Marie Calendar crust pre-baked according to the package instructions)
- 3 large eggs
- 1 cup cream
- ½ cup milk (whole or 2% reduced-fat)
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 teaspoons olive oil
- ½ medium red onion, halved and thinly sliced (about ½ cup) (yellow onion works well too)
- 1 clove garlic, minced
- 4 ounces coarsely chopped fresh spinach (about 4 cups)
- ⅔ cup shredded Comté, Gruyere, Emmental, Fontina or aged Cheddar cheese
Instructions
- Preheat oven to 375F degrees.
- In a medium-sized bowl, whisk the eggs lightly. Then whisk in the cream, milk, salt and cayenne pepper and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until tender but not brown, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook, until wilted, about 30 seconds.
- Spread the spinach mixture into the baked crust. Sprinkle the cheese over the top. Slowly pour the egg mixture over the filling, distributing evenly.
- Cover the exposed edges of the pastry with foil to prevent overbrowning.
- Baked until the filling is set, 35 to 40 minutes. Remove from the oven and cool on a wire rack for 5 minutes before slicing and serving.
- Cut into 6 to 8 slices.
Recipe Notes
Source: The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day
*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.
This short AllRecipes video shows another version of crustless spinach quiche:
More Easy + Healthy Quiche & Frittata Recipes
- Crustless Spinach Feta Quiche (Simple-Nourished-Living)
- Ham & Cheese Hash Brown Quiche (EmilyBites)
- Individual Ham, Cheese and Veggie Frittatas (Simple-Nourished-Living)
- Broccoli & Cheddar Crustless Quiche (HungryGirl)
- Broccoli & Cheddar Quiche (Weight Watchers)
Here's another easy healthy recipe video showing how to make spinach egg casserole:
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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Tami@NutmegNotebook
Yum! That does look good and the nutritional information isn't too bad for quiche with a crust. I've really been enjoying your blog and so glad I found it! Thanks for all the good information and great recipes.
Wini Moranville
Martha, thanks so much for featuring my recipe, and for taking such a beautiful photo of it! It's so interesting--last week, another blogger posted that after cooking from my cookbook for a week, she lost 2 pounds. Here's what she wrote:
"Most of the meals I made last week took no longer than 30 minutes. They tasted rich, but weren't over the top, they had variety in flavors, ingredients and yet weren't expensive. They were all full flavor and I still lost two pounds at the end of the week and honestly, didn't expect to because the meals had been so satisfying. (how sad that we expect healthy food to be miserable)."
It's so gratifying that cooks are realizing that you don't have to cook "diet" recipes to eat sensibly and well! Thanks so much for posting this.
Martha
Wini,
Thanks for your kind comment and your are most welcome. I'm just getting started with your cookbook, having made this quiche, silky potato leek soup and carottes rapees so far. All have been winners for us. I share your desire to help people understand that cooking and eating sensibly and well doesn't mean "diet" recipes and deprivation! Life is too short to settle for "diet" food!
Alyce Morgan
Wonderful quiche; we all have to have a little sometimes. I do make some without crust and, a tip from a long-ago work friend, I sometimes use no-fat evaporated milk in place of cream. Works like a charm. But you're right; there's nothing like the real deal. Glad you enjoyed every bite!
Martha
Thanks, Alyce. Yes, nonfat evaporated milk can make a nice substitute for cream. Thanks for the reminder.
Maureen
This is a true winner. Gets better even after a day or two. Must get that cookbook!!
Martha McKinnon
Maureen,
Glad you liked it. Get the cookbook. You won't regret it. I've turned my sister on to it who is having fun cooking from it too.
Nancy Patterson
Can you freeze the leftovers? I would be only fixing it for me, so I'd have to eat it all week. Thank you for all the great recipes!
Martha McKinnon
Hi Nancy, I haven't done it but I think it should be fine. I would double wrap it in individual portions. First in plastic and then in foil. Hope this helps!
Marge
I love a good quiche - and this one is GOOD! With a nice tossed (or green) salad, it's a complete meal.
Terry Young
We loved this quiche, Making again
Marie
Instructions say “pre baked” pie crust does crust have to be baked first then add filling then put in oven again? Sorry for dumb question!
Martha McKinnon
Hi Marie, yes the crust should be pre-baked according to the package instructions or until light golden before adding the quiche ingredients to prevent it from being soggy. ~Martha
Jeremy Brown
I made this the other night and it came out wonderful. My wife and I kept commenting on how delicious it was. I used Gruyere cheese.
Jeremy Brown
Five stars!