Photo of Five-Cheese Spinach Quiche by WW

Five-Cheese Spinach Quiche

Points® value
Total Time
45 min
15 min
30 min
Crustless quiches are easy to put together and low in SmartPoints®, so you can double down on mouthwatering fillings (like five cheeses!).


Extra virgin olive oil

1 tsp(s)


1 small, diced


5 large, large

1% low-fat milk

¼ cup(s)

Dijon mustard

1½ tsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Baby spinach

8 oz, any kind, frozen chopped spinach, thawed and squeezed dry

Part-skim ricotta cheese

1 cup(s)

50% reduced fat sharp cheddar cheese

¾ cup(s), shredded

Soft-type goat cheese

2 oz, broken up

Gorgonzola cheese

¼ cup(s), chopped, crumbled, or other blue cheese

Grated Parmesan cheese

2 tbsp(s)


  1. Preheat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
  2. Heat oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Let cool.
  3. Whisk eggs, milk, mustard, oregano, salt, and pepper in large bowl; stir in spinach. Stir in ricotta, cheddar, goat cheese, Gorgonzola, and onion. Spoon into prepared pie plate, spreading evenly; sprinkle with Parmesan.
  4. Bake until quiche is just set and knife inserted into center comes out clean, about 25 minutes. Let cool 10 minutes. Cut into 6 wedges.
  5. Serving size: 1 wedge


Prep ahead: You can prepare the mixture of onion, eggs, milk, seasonings, and cheeses several hours ahead or the night before. Cover and refrigerate, but leave it out at room temperature about 30 minutes before cooking so it can warm up enough to keep the baking time the same.