Spinach & Onion Quiche, Weight Watchers 6Pts Per Se

Name: Spinach & Onion Quiche, Weight Watchers 6Pts Per Serving
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) frozen deep dish pie shell (I look for the one with the least amount of fat%); 2 teaspoons olive oil; 1/2 large yellow onion, chopped; 8 ounces baby spinach leaves, fresh; 1 cup part-skim ricotta cheese; 1 cup low-fat cheddar cheese, shredded (I use a 4 cheese blend of monterey jack, cheddar, colby and mozzerella(use any combination or single); 1 tablespoon parmesan cheese; 2 large eggs; 2 egg whites; 1 cup skim milk; 1/2 teaspoon table salt (to taste); 1/4 teaspoon ground black pepper (to taste)

Servings: persons

1 (9 inch) frozen deep dish pie shell (I look for the one with the least amount of fat%)
2 teaspoons olive oil
1/2 large yellow onion, chopped
8 ounces baby spinach leaves, fresh
1 cup part-skim ricotta cheese
1 cup low-fat cheddar cheese, shredded (I use a 4 cheese blend of monterey jack, cheddar, colby and mozzerella(use any combination or single)
1 tablespoon parmesan cheese
2 large eggs
2 egg whites
1 cup skim milk
1/2 teaspoon table salt (to taste)
1/4 teaspoon ground black pepper (to taste)

1
Preheat oven to 375 degrees and place a cookie sheet in the oven to heat. Remove the frozen pie crust from the freezer and let it stand while you prepare the contents.
2
To make filling, heat oil in a large skillet or saute pan over medium heat. Add onion and saute until soft, about 3 minutes. Add baby spinach to onions in skillet and stir until just wilted, about 2 minutes. Set aside to cool.
3
In a small mixing bowl combine the eggs and egg whites, whisk and set aside.
4
In a large mixing bowl blend the milk, ricotta cheese, Parmesan cheese, salt & pepper. Add the eggs and blend again. Fold in the shredded cheddar cheese. Stir well.
5
Fill the bottom of the pie crust with the onions and spinach, spread as evenly as possible. Pour the filling mixture on top of the onions and spinach. Place quiche on the pre-heated cookie sheet and bake for 35 to 40 minutes until a toothpick or knife inserted in the center comes out clean. Let stand for 10 minutes before serving. 8 slices will yield 4 points per serving; for a more filling meal, cut into six slices for 6 points per serving.
6
NOTE: I have added canned artichoke hearts, drained and quartered. Use your imagination for combinations and/or substitutions. Enjoy!

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (9 inch) frozen deep dish pie shell (I look for the one with the least amount of fat%), 2 teaspoons olive oil, 1/2 large yellow onion, chopped, 8 ounces baby spinach leaves, fresh, and more.

Yes, Spinach & Onion Quiche, Weight Watchers 6Pts Per Serving falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach & Onion Quiche, Weight Watchers 6Pts Per Serving

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions