Broccoli Feta Quiche

Who needs pie crust for quiche when you have potatoes? This quiche recipe is great for a side dish or for breakfast. Feta and broccoli is one of my favorite combinations and in this dish, that is no exception!

Ingredients:

20 oz. Simply Potatoes, Garlic & Herb Hash Browns
1/4 c. feta cheese
1 tsp. salt
1/2 tsp. pepper
2 c. All Whites, liquid egg white
10.8 oz. broccoli cuts (Steamfresh), cooked and drained

Preheat the oven to 375 degrees. Spray a quiche pan with non stick cooking spray and press the hash browns into the bottom of the pan. Top with the feta and broccoli, salt and pepper. Pour the egg whites over everything and bake in the oven for 35 minutes.

Thyme for some Ham and Gouda Quiche!

Well, I am an egg addict and make many quiches. Especially when I have random ingredients in the refrigerator that only has a small amount left so I can get rid of it before it goes bad. So, like every quiche I've ever made, this started out with leftover ham from when I cooked one in the oven. After my husband took some for work the next day for breakfast, he told me that I need to "write this recipe down" because it was one of the best quiches I've ever made. Well, this is my version of writing it down! ;-)

Ingredients:
4 eggs
1 1/2 c. milk
1/3 c. Bisquick, Heart Smart
1/2 tsp. garlic salt
1/4 tsp. fresh cracked pepper
1 1/2 tsp. fresh thyme
3/4 c. ham, chopped into small pieces
1 c. grated smoked Gouda cheese

Preheat the oven to 375 degrees. Spray a quiche or pie pan with non stick cooking spray. In a medium size bowl using a fork or whisk, mix the eggs, milk, Bisquick, salt and pepper together. If a few clumps are left, that is okay they will cook out in the oven. Spread the diced ham and thyme on the bottom of the prepared dish. Pour the egg mixture on top. Sprinkle the grated cheese in an even layer on top. Bake in the oven for 35 minutes until the top is golden brown. Let cool before slicing so that any juices left from baking soak back into the quiche.

(This recipe makes 4-6 servings. Two slices if cut into 6 servings is 9 points plus Weight Watchers points.)

Ham and Broccoli Egg Bake

Egg bakes in a 13x9 pan are always a great go-to when you have to feed multiple people for breakfast and fairly quick. They only take about 35-40 minutes in the oven and you can literally make a combination of whatever random ingredients are in your fridge. One of my favorite reasons for making these, minus it's versatility, is the fact that it is crustless. I love anything quiche related, but I can't stand when they are made with pie crust!

Ingredients:

4 c. chopped broccoli florets
1 1/2 c. deli ham, chopped (Oscar Mayer, honey ham)
8 oz. low fat shredded Mozzarella cheese
2 green onions, thinly sliced
10 eggs, beaten
Salt and pepper

Preheat the oven to 375 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Place the chopped broccoli, ham, and onions at the bottom of the pan, and spread out in an even layer. Whisk the eggs together, adding around 1 tsp. of salt and pepper. Pour the eggs on top of the broccoli and ham in the pan, and evenly spread the Mozzarella cheese on top. Bake for 35-40 minutes (mine took 38). Remove from the oven and let cool slightly before cutting into squares and serving.

Shredded Chicken Taco Quiche

Ingredients:

1 c. milk
3/4 c. Heart Smart Bisquick
4 eggs
salt and pepper
2 c. Shredded Chicken Taco Meat
1 c. sauteed onions and green peppers
1/4 c. fresh cilantro
1 c. shredded Mexican cheese

Spray a quiche pan with non stick cooking spray and set aside. Preheat the oven to 350 degrees. Whisk together the milk, Bisquick, eggs salt and pepper. Place the shredded chicken and sauteed veggies on the bottom of the pan, and pour the egg mixture on top. Sprinkle with the fresh cilantro and shredded cheese. Bake for 35 minutes, and let cool for at least 15-20 minutes on a wire rack.

Mushroom Swiss Quiche

Ingredients:

4 eggs
2 c. milk, 1%
1/2 c. Heart Smart Bisquick
1 tsp. garlic salt
1/2 tsp. fresh grated pepper
1 1/2 c. sliced baby portabella mushrooms
1 1/2 tsp. fresh thyme
1 c. chopped sliced Swiss cheese

Preheat the oven to 375 degrees. Spray a quiche pan with non stick cooking spray and set aside. In a medium size bowl, whisk the egg, Bisquick, milk, garlic salt and pepper together until most of the Bisquick lumps are gone. Layer the bottom of the quiche pan with the sliced mushrooms. Pour the liquid mixture on top. Sprinkle with the fresh thyme. Layer the Swiss cheese on top. Bake in the oven for 33-35 minutes until the top is golden brown and springs back slightly when you press it. Let cool on a wire rack before slicing and serving.

(Makes 6 slices, 4 WW points per slice.)

Turkey Taco Meatball Quiche

 

Ingredients:

1 c. Taco Turkey Burger Meatballs, each cut in half
4 eggs
1 1/2 c. milk, 1%
1/2 tsp. fresh cracked pepper
1 tsp. salt
3 Tbs. Picante sauce
2 green onions, chopped
1/2 c. Kraft shredded Mexican cheese, reduced fat
5 (4-5 inch) corn tortillas
Fresh cilantro

Preheat the oven to 375 degrees. Spray a quiche dish with non stick cooking spray. Layer the corn tortillas out so that the bottom of the dish is covered. Whisk the eggs, milk, pepper and salt together and pour over the tortillas. Sprinkle the green onion and cheese on top. Spread out the meatball halves (I did mine in a pattern....because I am weird like that!) and drizzle the picante sauce around the meatballs. Sprinkle with cheese and top with cilantro. Bake for 35-40 minutes in the oven and let cool slightly before eating.

(Makes 4 slices, 6 WW points per piece.)

Apple Sweet Roll Bread Pudding

Ingredients:

3 small apples, peeled and chopped
3 stale cinnamon buns (or day old), cut into cubes
3 Splenda packets
4 eggs
2 c. milk, 1%
1/4 tsp. ground ginger
1 tsp. cinnamon
Coarse sugar for garnish

Preheat your oven to 375 degrees. Spray a quiche pan with non stick cooking spray and set aside. In a medium size bowl, whisk the eggs, milk, ground ginger, Splenda and cinnamon together until everything is well incorporated. Spread out the chopped apples and cinnamon bun cubes on the bottom of the quiche pan.  Pour the egg mixture on top in an even layer. Sprinkle the coarse sugar on top. Bake in the oven for 40-45 minutes until the egg is fully cooked and the top of the bread pudding is golden brown. Let cool slightly before serving.

Italian Herb Chicken Quiche Bake

Ingredients:

2 c. Slow Cooker Italian Herb Chicken
2 c. loose fresh spinach, stems removed
3 eggs
1 c. milk, 1%
1 1/4 c. Heart Smart Bisquick
1/2 tsp. fresh black pepper
1 tsp. garlic salt
1 c. shredded reduced fat cheddar cheese

Preheat the oven to 375 degrees. In a large bowl, whisk the eggs, milk, Bisquick, pepper and salt together. Set aside. Spray a quiche pan with non stick cooking spray. Layer the spinach in an even layer on the bottom. Spread out the 2 cups of chicken on top of the spinach in an even layer. Pour the egg mixture on top. Bake for 20 minutes. Sprinkle the shredded cheese on top and bake for another 15 minutes. Let cool slightly on a wire rack before serving.

Spinach Feta Breakfast Pudding Quiche

Ingredients:

1 1/2 c. Heart Smart Bisquick
2 c. milk, 1%
4 eggs
1 c. crumbled fat free Feta cheese
2-3 c. fresh spinach, stems taken off
2 tsp. garlic salt
1 tsp. fresh cracked black pepper
1 c. shredded Asiago cheese

Preheat the oven to 350 degrees. In a large bowl, mix the eggs, milk and Bisquick. Add the seasonings. Whisk until everything is well incorporated. Spray a quiche pan with non stick cooking spray. Sprinkle the Feta cheese on the bottom of the pan. Then add an even layer of spinach on top. Pour the egg mixture on top of the spinach, and then sprinkle the shredded Asiago on top. Bake for 35-40 minutes, or until the top bounces back slightly when pressed on. Let cool slightly before serving. Also good when served cold!

Mexican Pizza Quiche

Ingredients:

4 eggs
1 1/2 c. milk, 1%
1/4 c. Heart Smart Bisquick
1 c. tomato, chopped
1/4 c. green onion, chopped
2 Tbs. Taco Bell Chipotle Sauce
1 c. taco meat
1/3 c. refried beans
1/2 c. shredded reduced fat cheddar cheese

Preheat oven to 375 degrees. Whisk the eggs, Bisquick, milk, and chipotle sauce together in a medium sized bowl. Spray a quiche pan with non stick cooking spray. Scatter the tomato, green onion, taco meat and shredded cheese at the bottom of the dish. Pour the egg mixture on top. Dollop the top of the quiche with the refried beans (yes it will sink into the eggs). Bake in the oven for 35-37 minutes. Let cool slightly before cutting and serving.

Loaded Spinach Parmesan Quiche

 

Ingredients:

4 eggs

1/3 c. Heart Smart Bisquick

1 c. milk, 1 %

1 clove garlic, minced

1/4 c. onion, chopped

1/4 c. onion, sauteed

1/4 c. green pepper, sauteed

4 oz. chopped baby spinach

1/4 c. chopped Parsley

1/4 c. grated Parmesan cheese

1/2 tsp. fresh cracked pepper

1 1/2 tsp. garlic salt

1/4 c. shredded Parmesan

Preheat the oven to 350 degrees. In a medium sized bowl whisk the eggs, Bisquick, milk, 1/4 c. grated Parmesan cheese, salt, pepper and minced garlic until smooth. Spray a quiche pan with non stick cooking spray. Add the chopped spinach in an even layer, topped with the parsley, green pepper and onion. Pour the liquid mixture on top of the vegetables. Top with shredded Parmesan. Bake in the oven for 30-35 minutes or until a toothpick comes out clean. 

(Makes 4 servings, 5 WW points per serving.)

Ham and Red Pepper Quiche

Ingredients:

4 eggs
1/2 c. Heart Smart Bisquick
1 c. milk, 1%
1/2 tsp. dried dill
1/2 tsp. pepper
1 tsp. salt
1 c. red bell pepper, chopped
4 green onions, chopped
1 c. deli ham, chopped
1/2 c. Kraft reduced fat shredded mild cheddar cheese

Preheat oven to 375 degrees. In a large bowl, whisk the eggs, Bisquick, milk, dill, pepper and salt together. Spray the bottom of a quiche pan with non stick cooking spray. Spread out the ham, bell pepper and onions on the bottom of the dish. Pour the egg mixture over the top, and then sprinkle with the shredded cheddar. Bake for 35-40 minutes and let cool fully on a wire rack before serving.

(Makes 6 servings, 4 WW points each.)

Hummus Feta Quiche

Ingredients:

4 eggs
1 c. milk
1 c. hummus
1/2 c. Heart Smart Bisquick
1 1/4 c. chopped broccoli, cooked
1/2 c. fat free feta cheese

Preheat oven to 375 degrees. Whisk the eggs, milk, hummus and Bisquick in a large bowl. Fold in the broccoli and feta cheese. Spray a quiche pan with non stick cooking spray, and pour in the batter. Bake for 40-45 minutes until the top is slightly golden brown.

(Makes 8 slices, 4 WW points per slice.)

Philly Quiche

Ingredients:

4 eggs
1 c. milk, 1%
1/2 c. Heart Smart Bisquick
2 Tbs. chives
1 tsp. garlic salt
1 tsp. pepper
2 1/4 c. Skinny Slow Cooker Phillys
1 1/2 tsp. fresh thyme
1/4 c. shredded Parmesan cheese

Preheat oven to 375 degrees. Whisk the eggs, milk, Bisquick, chives, salt and pepper together in a large bowl. Fold in the slow cooked Philly mixture. Pour into a greased pie dish or quiche pan. Bake in the oven for 40-45 degrees.

(Makes 6 slices, 4 WW points each.)

Southwestern Veggie Quiche

Ingredients:

4 fat free tortillas
1 green pepper, diced
1 c. salsa (I used mild)
1 c. corn (canned, rinsed, patted dry)
4 eggs
2/3 c. 1% milk
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. chives (I used freeze dried)
1 1/2 c. Kraft shredded 4 cheese Mexican style

Preheat oven to 375 degrees. Spray a quiche dish with non stick cooking spray. Line the tortillas on the bottom and up the sides of the quiche dish so that the entire dish is covered with the tortilla. Layer your green pepper and corn out on the bottom of the tortillas. Spoon the salsa on top of the veggies and spread out in an even layer. In a small bowl, whisk the eggs, milk, onion powder, black pepper and chives together until well combined. Pour over the salsa. Top the quiche with the Mexican style shredded cheese and bake in the oven for 35-40 minutes until the middle is fully cooked through. (Makes 8 slices, 4 WW points per slice.)

Spinach and Bacon Quiche

Ingredients:
6 eggs, beaten
1 1/2 c. heavy cream
salt and pepper to taste
2 c. fresh spinach, chopped
1/2 lb. bacon, cooked and crumbled
1 1/2 c. shredded Swiss cheese
1 Pillsbury 9 inch pie crust

Preheat oven to 375 degrees. Combine the egg, cream, salt and pepper in a blender until smooth. Spray a quiche pan with non stick cooking spray and fit your pie crust in the bottom. Layer the spinach, bacon and cheese in the bottom of the pie crust. Pour the egg mixture on top. Bake for 35-40 minutes until the middle is set. Cool slightly before serving.

Italian Pepperoni Quiche

Ingredients:
3 eggs
1/4 c. 1% milk
2 tsp. garlic salt
1 tsp. black pepepr
1 Pillsbury Pie Crust (from 15 oz. box)
1/4 c. pasta sauce (I used meat flavored)
2 Tbs. fresh chopped Parsley
1 c. crumbled cheese curds (I had WI Sundried Tomato Basil)
1/4 c. shredded Parmesan cheese
1/2 c. mini Pepperoni 

Preheat your oven to 375 degrees. In a medium sized bowl, whisk the eggs, milk, salt and pepper together until well combined. Set aside. Meanwhile Spray a quiche pan with non stick cooking spray and add your pie crust. Don't worry about making them even on the sides because you will be slightly folding them down. Place the parsley, cheese curds and pepperoni on the bottom of the pie crust, and spread out evenly. Pour the egg mixture on top. Sprinkle with the Parmesan cheese. Bend the edges of the pie crust down over the filling (it will be around a 45 degree angle, and make sure it is not sitting directly on top, or pushed down under the egg.) bake for 40 minutes in the oven. Let cool on a wire rack before slicing and serving.

"Gou-da" Chicken Pie

Ingredients:
1 1/2 c. shredded chicken
1 large head of broccoli, chopped fine
1 c. shredded Farmer's Gouda cheese
4 eggs
1 tsp. onion powder
1/2 tsp. ground mustard
1 9-inch pie crust (I used Pillsbury)

Preheat the oven to 375 degrees. In a large bowl, whisk the eggs, onion powder and ground mustard with a fork or whisk until well mixed together. Stir in the chicken and broccoli, and set aside. Unroll your pie crust and place in a greased pie or quiche pan. Pour the chicken mixture into the pie crust. Top with the Gouda cheese, and bake in the oven for 40-45 minutes or until the top is golden brown. Let cool slightly before serving.

Spinach Cheddar Quiche Tart

Ingredients:

1 Pillsbury pie crust 
4 eggs
1 1/2 c. milk (1%)
1 1/2 tsp. garlic salt
1 tsp. fresh crushed pepper
4 oz. frozen spinach, thawed and drained
1 c. shredded cheddar cheese

Preheat the oven to 375. Unroll the pre-made crust and place in a quiche pan. In a medium sized bowl, whisk the egg and milk together with a fork, along with the garlic salt and crushed pepper. Pour into the pie crust. Spread out the spinach evenly in the egg, and top with the shredded cheese. Fold down the pie crust till just about touching the top of the raw egg. Bake for approximately 40-45 minutes or until the egg is firm. Let cool slightly before cutting and serving.

Bacon Broccoli Pepper-Jack Quiche

 Ingredients:
4 eggs
2 c. milk
salt and pepper
2 green onions, chopped
1 head of broccoli, chopped
6 pieces of bacon, chopped, cooked and drained
1 c. shredded Pepper Jack cheese
1 Pillsbury pie crust, from 15 oz. box

Preheat oven to 375 degrees. Spray a quiche dish with non stick cooking spray. Lay your pie crust in the dish and for around the edges making the same shape as the edge of the dish. Whisk the eggs, milk, salt and pepper together until well combined. Pour into your crust. Top with the broccoli, green onion, bacon pieces, and then Pepper Jack cheese. Bake in the oven for 35-40 minutes or until the top is golden brown. Serve warm, or refrigerate and serve cold. Either way you slice it, it's delicious!