Guilt Free Quiche

The title says it all. But just in case you are still too awe stricken to comprehend it I shall reiterate…


I’m not even kidding when I tell you that this quiche, inspired by the Tortilla -Crusted Goat Cheese and Asparagus Quiche in the June/July issue of Everyday with Rachel Ray (who I absolutely adore, thank you very much!!!!), is not just INSANELY delicious, but one slice is a mere 2 Weight Watchers Points! The average store bought/restaurant made quiche Β is a whopping 10 points!

How can this be, Jen??

I’m so glad you asked!!

Typically, quiche is made by combining whole eggs, heavy cream, LOADS of (scrumptious) cheese and pouring the mixture inside a fat laden, buttery pastry crust. Sure, it’s freakin’ tasty, but if you’re watching your weight quiche can be a brunch nightmare.

You can sleep easy with this quiche recipe in your arsenal! (Heh. That was so corny that I actually “laughed out loud” Heh. I rock. Moving on…) I took your typical quiche and replaced half of the eggs with egg whites, replaced the heavy cream with creamy nonfat yogurt and I filled my quiche to the brim with caramelized onions, mushrooms and spinach. Caramelizing the onions and mushrooms requires a little time, but the flavors that develop are absolute bliss!

The tortilla crust, a la Rachel Ray, worked wonderfully! I feared the bottom might get a little soggy, but it got surprisingly crisp! This quiche is great leftover reheated in a toaster oven to keep the crust crunchy! I hope you loveeeeee itttttt!!!!

Spinach and Feta
Tortilla-Crusted Quiche

  • 4 (fajita sized) whole wheat tortillas
  • 2 eggs
  • 1/4 cup egg whites (approximately 2 large or 3 small eggs worth)
  • 1/2 cup nonfat yogurt
  • 1 tablespoon unsalted butter
  • 1 small red onion, sliced thin
  • 1 1/2 cups button or cremini mushrooms, sliced
  • 2 cups fresh spinach, chopped
  • 4 oz. feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated garlic

Preheat the oven to 375 degrees. Overlap the tortillas in a 9-inch pie plate sprayed lightly with nonstick spray.

Meanwhile, in a large skillet, melt the butter over low heat. Once melted, add the onions and stir to coat. Let cook on low heat for about 20 minutes, stirring occasionally, When the onions begin to caramelize, add the mushrooms and cook for 10 minutes more or until the mushrooms are brown. Add the spinach and cook until wilted. Pour mixture into the prepared pie plate. Sprinkle the top with crumbled feta.

In a medium bowl, whisk the eggs, egg whites and yogurt together. Pour over the spinach mixture in the pie plate. Sprinkle the top with oregano and garlic.

Bake for 35-40 minutes, until the top is golden in color and the center is set and no longer jiggly. Let sit 10 minutes before slicing and serving!

My apologies for the poor photo! The lighting in my kitchen is awful and I desperately need a new camera! Regardless, here is the finished product!!


  1. Sara

    YUM, I saw this in Rachel Ray and immediately tore it out to put in my recipe binder! Glad you liked it – I’ll definitely have to make it soon!

  2. Elina (Healthy and Sane)

    Just found your blog through Travel Eat Love – great timing since this quiche sounds amazing. I love the subs you made. I’m still a little scared of caramelized onions but maybe I can talk someone else into making it and then I can take a little bite… or just omit them all together and enjoy the mushroom + spinach combo. That never disappoints! πŸ˜€

  3. Jennifer

    Oh goodness, gals, I’m telling you if you take the time to caramelize onions the flavor is completely different than your everyday sauteed onion. They melt in your mouth and get so sweet and delicious. My fiance HATES onions and he loved this. πŸ™‚

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