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Photo of Crust-free cheese and mushroom quiche by WW

Crust-free cheese and mushroom quiche

3 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Delicious served hot or cold, this quiche is so simple to make it will become a weeknight favourite.


Extra light cheddar cheese

cup(s), grated, (40g), grated

Olive oil

1 tbs

Red onion

1 small, thinly sliced


2 clove(s), crushed


150 g, thinly sliced


5 medium, lightly beaten

Skim milk

½ cup(s), (125ml)

97% fat-free cottage cheese

250 g

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Fresh chives

2 tsp, chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 25cm square ovenproof dish with oil.
  2. Heat oil in large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 2–3 minutes or until tender. Sprinkle mushroom mixture over base of prepared dish.
  3. Whisk together eggs, milk and cottage cheese in a medium bowl. Season with salt and freshly ground black pepper. Pour over onion mixture. Sprinkle with tasty cheese and parsley. Bake for 30–35 minutes or until set. Stand for 5 minutes before serving sprinkled with chives.