Spinach Ricotta Quiche, Broccoli Quiche, Chicken Quiche

Spinach Ricotta Quiche

  • 1 prepared pie shell for 9-inch pie
  • ½ cup part skim ricotta
  • 1/3 cup reduced fat shredded mozzarella cheese
  • ¾ cup cherry tomatoes, halved
  • 7 eggs, beaten
  • 2 cups baby spinach, chopped
  • 2/3 cup fat-free milk
  • 6 Tbsp. grated Parmesan cheese
  • 2 Tbsp. fresh chopped basil
  • salt and pepper to taste

Preheat oven to 350 degrees F. Line a 9-inch pie pan with the pie shell. Press the pie shell with your fingers firmly against the bottom and the sides of the pie pan. Crimp the edges of the pie shell using the tines of a fork. Prick the bottom and sides of the pie shell with a fork to prevent bubbling. Please the pie shell in the pre-heated oven and heat for about 10-15 minutes. While the pie shell is baking place the eggs, spinach, milk, 2 tablespoons of the Parmesan cheese, basil and salt and pepper in a large mixing bowl and mix well. When pie shell has baked for 10-15 minutes, remove it from the oven. Pour the egg mixture into the partially baked pie shell.

Combine the ricotta and mozzarella cheeses with the remaining Parmesan cheese in a small bowl. Drop this mixture in dollops all around the egg filling in the pie shell. Place the tomatoes around the cheese dollops. To prevent burning, place foil on the edges of the crust. Place the pie pan with the quiche on a cookie sheet and bake in the preheated oven on the middle rack for 50-55 minutes until a knife inserted in the center comes our clean. Cool for a few minutes before serving.
Recipe makes 8 servings Estimated WW Smart points 5 per serving.

Broccoli Quiche

  • ½ cup frozen chopped broccoli, thawed and drained well
  • 1 cup reduced fat shredded cheddar cheese
  • 1 cup egg substitute
  • 1 ½ cups evaporated skim milk
  • ½ cup reduced fat Bisquick
  • salt and pepper to taste

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray. Mix together the Bisquick, eggs and evaporated milk. Fold in the broccoli and shredded cheddar cheese. Season to taste with salt and pepper. Pour this mixture into the prepared baking dish. Place in preheated oven and bake for 40-45 minutes until a knife inserted in the center comes out clean.
Recipe makes 6 servings Estimated WW Smart points 6 per serving.

Chicken Quiche

  • 1 prepared pie shell for 9-inch pie
  • 7 eggs, beaten
  • 2 cups diced cooked chicken breast
  • 4 ounces sliced mushrooms
  • 1 cup baby spinach, chopped
  • 2/3 cup fat-free milk
  • 1/3 cup reduced fat Swiss cheese
  • ½ teas. dried parsley
  • salt and pepper to taste

Preheat oven to 400 degrees F. Place the pie shell in a pie pan and use your fingers to firmly press the pie shell against the bottom and sides of the pie pan. Use a fork to crimp the edges of the pie shell. Use a fork to prick the bottom and sides of the pie shell to prevent it from bubbling. Place the pie pan in the preheated oven and heat for 10-15 minutes. While pie shell is baking beat the eggs with the milk in a large mixing bowl. Add the chicken breast mushrooms, spinach, cheese, parsley and salt and pepper and mix.

Pour this egg mixture into the partially baked pie shell. Cover the edges of the crust to prevent burning. Place the pie pan containing the quiche on a cookie sheet and bake in the preheated oven on the middle rack until a knife inserted into the center comes our clean, about 50-60 minutes. Allow quiche to cool for a few minutes before serving.
Recipe makes 6 servings Estimated WW Smart points 6 per serving.