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Mar 02
8

Crustless Spinach and Feta Quiche

Crustless Spinach and Feta Quiche slice removed

This Crustless Spinach and Feta Quiche is a healthy, tasty, low carb breakfast dish, and it’s so easy to make! Perfect to cook once and eat for the week, or as a family brunch staple. I like my eggs cheesy, so I used Feta cheese and low fat cottage cheese and I loved the results! The flavors in this dish are classic, simple, and easy to adjust to your preferences. Want to swap out the spinach for cooked broccoli? Sure! The Feta cheese for shredded mozzarella? Go for it! Want to add some cooked bacon or ham? Toss it in! This is a great recipe as is, but feel free to make it your own. As written below, a 1/6th slice is just 152 calories, 6g carbs, or 3 Green, 2 Blue or 2 Purple WW SmartPoints!

Crustless Spinach and Feta Quiche in the pan

Looking for more tasty lightened up breakfast recipes? Check out my Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Triple Berry Yogurt Bowl, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Pear Gingerbread Baked Oatmeal Singles, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Print

Crustless Spinach and Feta Quiche

Yield: 6 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 5 large eggs
  • 1 cup 1% low fat cottage cheese
  • 2 oz crumbled Feta cheese
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed to remove any liquid

Directions:

  1. Pre-heat the oven to 350 degrees. Lightly mist a 9-inch pie plate with cooking spray and set aside.
  2. Drizzle the oil in a skillet and bring over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are softened and golden.
  3. Break the eggs into a mixing bowl and beat them with a whisk. Add the cooked onions, cottage cheese, Feta, salt, pepper, red pepper and spinach and stir to combine. Transfer the entire mixture to the prepared pie plate and make sure the ingredients are evenly distributed. Bake for 35-45 minutes until the middle is set (not jiggly) and the edges are golden. Cut into 6 slices and serve!

MYWW SMARTPOINTS PER (1 slice) SERVING: (SP calculated using the recipe builder on weightwatchers.com)

Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints

Weight Watchers Points Plus:
4 per (1 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per (1 slice) serving:
152 calories, 6 g carbs, 2 g sugars, 7 g fat, 3 g saturated fat, 13 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

8 comments on “Crustless Spinach and Feta Quiche”

  1. I loved this.  I made the recipe exactly the same except I only had fat free cottage cheese.  It was great with the fat free. 

  2. Just regular Feta? Not fat free?

  3. I made this a few days ago,so simple and DELICIOUS! The only changes I made were to add some chopped tomatoes and greek seasoning. The cottage cheese is like a secret ingredient, added a wonderful creamy texture. This one’s a keeper, thank you!

  4. I just made this last night, and I was absolutely BLOWN AWAY by how delicious it is! So full of flavor! I was so excited about it that I instantly sent the recipe to my close friends and family. Wow. Thank you, thank you, thank you! This is something I will make over and over again! I used Mediterranean feta and added chopped tomatoes. And I love that I can eat half of the quiche for only 9 pts! ♥️ 

  5. This look fabulous, but I do not like cottage cheese. Any suggestions to a substitute since it seems the creaminess was desired due to it 

  6. Could I use fresh spinach? And if so, should I cook it down first? 

  7. Delicious and versatile. Have made it numerous times.  I use fresh spinach and cook it down first with onion and garlic.  I have changed it up and did it with asparagus, one with mushroom and onions. I looked long and hard for a crustless quiche that was not runny and this was the winner.  I would have never thought of cottage cheese and eggs. Thanks! 

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