Weight Watchers Crustless Quiche With Spinach Tomato Feta Food

SPINACH, TOMATO AND FETA CRUSTLESS QUICHE

Steps:

• Preheat oven to 400F.
• Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
• Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
• Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
• Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
• Pour egg mixture into quiche pan. Top with feta.
• Place the tomato halves on top, and press gently so only the surface is visible.
• Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan.
• Cool for 10 minutes.
• Garnish with extra feta, and some basil (optional).
• Slice, and serve.

WEIGHT WATCHERS CRUSTLESS QUICHE WITH SPINACH, TOMATO & FETA

Steps:

• Preheat oven to 350, place a pan with 2 inches water on the bottom rack
• In a mixing bowl, whisk together eggs, yogurt, milk, salt & pepper
• Over medium high heat, heat water in a non-stick pan
• Add in halved tomatoes and heat for 2-3 minutes until they start to soften
• Add in spinach. Remove from heat and toss until wilted
• Spray glass pie plate with non-stick spray
• Sprinkle feta across bottom of pie plate
• Add spinach and tomatoes on top of feta evenly across pan
• Pour egg mixture over cheese/spinach/tomatoes
• Bake at 350 for 45 minutes until the center is set. Edges will start to pull away from pie plate

SPINACH TOMATO QUICHE (CRUSTLESS)

Steps:

• Preheat oven to 350.
• Lightly grease or spray with Pam a 9-inch pie plate.
• Press all the water out of the thawed spinach.
• Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
• Pour half of the mixture into the lightly greased pie plate.
• Arrange tomato slices over spinach.
• Cover with the remaining spinach mixture.
• Bake 40 minutes, or until a knife inserted in the center comes out clean.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

CRUSTLESS SPINACH, ONION AND FETA QUICHE

Steps:

• Preheat oven to 400°F.
• Lightly grease a 10-inch quiche/tart pan (or a pie plate).
• In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
• In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
• Pour quiche base into prepared pan. Top with feta cheese.
• Bake for 25 minutes, or until center is set and the outside edge is golden brown.
• Let set for 5 minutes, then slice and serve.

SPINACH & TOMATO CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Coat a large skillet with nonstick cooking spray.
• Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
• In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
• Add to the onion mixture.
• Mix in the spinach and cheese.
• Spoon into a lightly oiled 9-inch pie plate.
• Smooth the top and bake, uncovered, for 25 minutes.
• Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
• Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.

SPINACH & ONION QUICHE, WEIGHT WATCHERS 6PTS PER SERVING

Steps:

• 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.
• 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.
• In a small mixing bowl combine the eggs and egg whites, whisk and set aside.
• 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.
• 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.
• NOTE: I have added canned artichoke hearts, drained and quartered. Use your imagination for combinations and/or substitutions. Enjoy!