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Photo of Crust-free cheese and mushroom quiche by WW

Crust-free cheese and mushroom quiche

Total Time
55 min
15 min
40 min
Introducing our easy-to-make and delicious crust-free cheese and mushroom quiche recipe. This quiche can be served hot or cold and is perfect for a quick weeknight dinner. With ingredients like extra light cheddar cheese, garlic, mushrooms, and fresh herbs like parsley and chives, this quiche is not only flavourful but also nutritious. The recipe can be prepared and cooked in less than an hour, simply follow the simple instructions to create a mouth-watering dish that serves four people.


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.