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Photo of Crustless quiche by WW

Crustless quiche

Total Time
45 min
15 min
30 min
The secret to a light and tasty quiche is to remove the crust! Add a leafy salad on the side and it’s perfect for an easy dinner or lunch with friends. It can even be made the day before, refrigerated, then simply warmed in the oven just before serving.



4 medium

Skim milk powder

1 tbs

Ground nutmeg

tsp, (pinch)

Plain flour

½ cup(s), (75g)

Skim milk

400 ml

Gruyere cheese

60 g, grated

Trimmed leg ham

100 g, finely chopped

Baby spinach

½ cup(s), (10g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 22cm round quiche or pie dish with oil (see tip).
  2. Whisk eggs, milk powder and nutmeg in a jug. Season with salt and pepper.
  3. Place flour in a large bowl. Gradually whisk in egg mixture and skim milk until combined. Stir in cheese, ham and spinach. Pour mixture into prepared dish and bake for 25-30 minutes, until golden and just set. Stand for 5 minutes before slicing.


Gruyere is a firm Swiss cheese. You can replace it with regular Swiss cheese, Jarlsberg or even reduced-fat tasty cheese, if you prefer. Don’t use a loose-base quiche tin for this recipe as the mixture will leak out during cooking.