Tag: feta

Crustless Quiche! or egg casserole, or baked eggs…

Do you love quiche but not the added points and calories from the crust? Or maybe you’re looking for a gluten free option? My crustless quiche is the answer. It is truly crustless because it does not rely on an alternative crust (think sweet potato, almond flour, etc.), but is instead baked in a pie plate coated with cooking spray.

It contains much less cheese and cream, half and half, or milk than a traditional quiche, but instead focuses on the filling of spinach and mushrooms that I used. You could use other fillings that you like, such as bell peppers, onions, or add meats such as ham and bacon.

I really think of this recipe as a formula that you can make your own, depending on what you have on hand. You can also call this breakfast casserole or egg casserole, but I call it quiche since I’m making mine in a traditional glass pie plate. Get creative! Let me know in the comments what combinations of cheese, vegetable, and meats you think would work in this “formula.”

Crustless Quiche

Makes 8 servings 1 WW Smart Point per slice

  • 8 eggs
  • 2 teaspoons olive oil
  • 3 Tablespoons half and half
  • 1/4 feta cheese, or cheese of your choice
  • 3 cups fresh spinach
  • 1 cup sliced mushrooms
  • 1-2 Tablespoons water
  • 1-2 teaspoons of dried herbs, or fresh herbs to taste. I used dried Italian seasoning, but have tried tarragon in the past with great results. This is an optional ingredient.
  • Chopped garlic and meats are optional, but meats should be thoroughly cooked before adding to the egg mixture.

Preheat your oven to 350F. In a large skillet, saute the mushrooms in the olive oil and a pinch of salt until softened. Add the spinach and stir until thoroughly wilted. Transfer the spinach and mushrooms to a pie plate coated in cooking spray. Break the eggs in a large bowl and whisk in the cheese, half and half, and seasonings. Pour the egg mixture into the pie plate and use the whisk to adjust the ingredients to make sure they are evenly distributed. Bake for 45 minutes. Remove from the oven and allow to cool for a few minutes before slicing into 8 even pieces. Enjoy!

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