1 Point Crustless Vegetable and Cheese Quiche

I found a few recipes for quiche that were Weight Watchers friendly but after trying a few I knew I needed to come up with my own recipe.  Most of the recipes around the web tasted more like scrambled eggs in a pie plate and I was missing that almost custard-y texture of real quiche.  I also found that most of the pie plates were only half- full by the time quiche was being cooked and made for a rather pitiful serving size.

We eat quiche at least a few times a month with a salad and some fruit for dinner so I just knew I had to do better.

I was Ok with getting rid of the crust since the egg tends to form it's own crust as it's cooking but I knew I needed some sort of milk or cream added to the eggs to give it that nice light texture.  It only took me one try to find the perfect quiche recipe!

6 eggs
3 egg whites
1 cup unsweetened almond milk
1 tsp. Italian seasonings
Pinch each of pepper and salt
1 tomato diced
1/4 cup fat free shredded cheddar cheese
1/4 cup shredded park skim mozzarella cheese
1 cup broccoli (fresh or frozen): cooked and cooled
1/3 cup sliced mushrooms: cooked and cooled

In a large bowl beat together eggs, egg whites, and almond milk.  Add in seasonings.

Once the egg mixture is nice and frothy add in the tomatoes and cheeses.

Since I had my vegetables cooling in the pie plate I just poured the egg mixture over them but you can always toss them in the bowl first and then pour everything together into the pan. I did make sure to lightly spray my pie plate with vegetable oil just to keep the eggs from sticking.

What's so great about quiche is that you can mix so many things into it; if you don't have these exact ingredients on hand (or don't like them) you can always swap them out with asparagus, spinach, kale, summer squash, etc.

Once my quiche was all assemble I baked it in a preheated 350 degree oven for 35- 40 minutes.

As you can see my quiche is thick and creamy.. just like a more traditional quiche should be.

Loaded with vegetables it makes for a filling meal.  Since the whole quiche is only 4 points an entire 1/4 of the quiche is only 1 point.  Paired with fruit it makes a wonderful breakfast and paired with salad we just love it for dinner.


  1. This sounds so good I might have to make it for myself soon!

    1. It really is quite tasty and mixing up the veggies means we never have the exact same meal twice.

  2. Thanks for sharing at the What's for Dinner party. Have a wonderful week.

  3. Yum, I cannot wait to try out this recipe. I pinned it.
    Happy spring, Kippi #kippiathome

    1. Thank you; so glad you enjoyed it. I hope you let me know what you think once (if) you try it out.

  4. Love the look of this. It looks so tasty. Thanks for sharing at Creative Mondays :)

  5. That looks yummy! I wouldn't have thought to use almond milk - what a great idea!

    1. Yeah, I've started using almond milk in so many of my recipes; it's a straight substitution for milk and so far we haven't noticed a difference.

  6. This is awesome! I love getting big portions for a small point count. I don't make quiche enough. I've been disappointed with the portion sizes of a lot of Weight Watchers recipes. I think you have the right idea, to make your own recipes based on non-WW recipes.

    1. Yeah, some of the portion sizes really make me scratch my head... I have re-worked almost every recipe we've tried.

  7. Thank you for sharing at #OverTheMoon. Pinned and shared.

  8. Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    1. Thank you! I am so honored. I'll do my best to stop by again tonight!


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