Best Savory Two Herb Quiche Weight Watchers Recipes

Ww 3 Pt. (Weight Watchers) Broccoli Quiche image

Provided by MPHT6158

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup Egg Beaters egg substitute (or other egg substitute)
1 1/2 cups 1% low-fat milk
3/4 cup bisquick low-fat baking mix
1 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, chopped
20 ounces frozen chopped broccoli (or spinach)
1 medium onion, chopped
1 medium red pepper, chopped
4 ounces part-skim mozzarella cheese

Steps:

Thaw, rinse and drain broccoli.
Put 1/2 of broccoli in 11x7 glass pan sprayed with Pam.
Put 1/2 onion, 1/2 pepper and all of cheese on top of that.
Put remaining broccoli, onion and pepper on top of that.
Blend egg beaters, milk, bisquick, salt, pepper and garlic in a blender until smooth.
Pour mixture over broccoli in pan.
Bake at 400 degrees for 50 minutes or until lightly browned.
Cut into 6 pieces when cool.

Nutrition Facts : Calories 113.5, Fat 4, SaturatedFat 2.4, Cholesterol 15.2, Sodium 556, Carbohydrate 11.4, Fiber 3.6, Sugar 6.3, Protein 9.8

Savory Two-Herb Quiche (Weight Watchers) image

Provided by Crafty Lady 13

Categories Savory

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) carton low fat cottage cheese
4 large eggs
1/2 cup 1% low-fat milk
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 lb low-fat goat cheese, crumbled

Steps:

Preheat oven to 350°F Spray 9-inch deep-dish pie plate or shallow 1-quart baking dish with nonstick spray.
Puree cottage cheese and eggs in food processor. Add milk, parsley, thyme, nutmeg, salt and pepper; pulse just until blended. Pour into pie plat and sprinkle evenly with goat cheese. Bake until small knife inserted into center comes out clean. 35-40 minutes. Serve warm.

Garden Tomato Herb Quiche image

Provided by Chef mariajane

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

9 inches pie crusts, recipe (Classic Crisco - 9-inch)
1/2 teaspoon garlic salt
1 large egg, beaten
1/2 medium onion, chopped
1 tablespoon crisco vegetable oil
1/4 cup crisco vegetable oil
1/4 cup mozzarella cheese, shredded
1 cup fresh basil leaf, loosely packed
1/2 teaspoon ground black pepper
1 garlic clove, cut in half
4 large eggs
1/2 cup half-and-half cream
1/2 cup ricotta cheese or 1/2 cup goat cheese, crumbled
1/2 cup plus 1 tbsp. parmesan cheese, freshly grated
tomatoes, sliced thinly (try different colored tomatoes)

Steps:

Heat oven to 425°F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350°F.
Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.

Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.5, Cholesterol 183.9, Sodium 398.1, Carbohydrate 17.4, Fiber 1.4, Sugar 0.8, Protein 14.6