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Photo of Sweet corn, spinach and bacon crustless quiche by WW

Sweet corn, spinach and bacon crustless quiche

Total Time
45 min
15 min
30 min
You won’t believe that this quiche doesn’t have crust when you taste it. Bursting with that traditional quiche flavour, it’s a sure winner for a weeknight meal!


Shortcut bacon

125 g, thinly sliced

Brown onion

1 small, finely chopped

Cooked frozen spinach

160 g, thawed

Frozen corn

¾ cup(s), (115g) thawed

Reduced-fat ricotta cheese

100 g

Grated parmesan cheese

½ cup(s), (40g)


5 medium

Skim milk

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 4cm deep, 22cm (base measurement) round quiche dish with oil. Line base with baking paper.
  2. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Add bacon and onion and cook, stirring, for 5 minutes or until bacon is golden and onion has softened.
  3. Squeeze excess moisture from spinach. Place spinach, bacon mixture, corn, ricotta and parmesan in a medium bowl. Mix well to combine. Spoon spinach mixture into prepared dish. Whisk eggs and milk in a large jug until combined. Season with salt and freshly ground black pepper.
  4. Pour egg mixture over spinach mixture in dish. Bake for 25–30 minutes or until golden and set. Stand quiche in dish for 5 minutes before cutting into wedges to serve.


TIP: Serve with spinach and radicchio salad, made with 1 small bunch English spinach (shredded), 1 radicchio (shredded), 125g grape tomatoes (halved) and ½ small red onion (thinly sliced), drizzled with 1 tablespoon balsamic vinegar.