Photo of Five cheese spinach quiche by WW

Five cheese spinach quiche

Points® value
Total Time
50 min
15 min
35 min
Ideal for weekend brunches, crustless quiches are easy to put together and low in Points, so you can go to town on mouthwatering fillings – like five different cheeses!


Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 teaspoon(s)


1 small

Egg, whole, raw

5 large, raw

Skimmed Milk

60 ml

Dijon Mustard

1½ teaspoon(s), heaped

Oregano, Dried

1 teaspoon(s), level


225 g

Ricotta Cheese

230 g

Half fat Cheddar cheese

50 g

Medium Fat Soft Goat's Cheese

50 g


50 g

Vegetarian parmesan style hard cheese

10 g


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 22cm round baking dish with cooking spray.
  2. Heat the oil in a large nonstick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Remove from the heat and let cool.
  3. In a large bowl, whisk together the eggs, milk, mustard and oregano. Season well, then stir in the spinach. Add the ricotta, mature cheese, goat’s cheese, Gorgonzola and cooked onion, then stir to combine. Pour the mixture into the prepared baking dish and scatter over the Italian-style hard cheese.
  4. Bake for 25-30 minutes, until the quiche is just set and a knife inserted into the centre comes out clean. Set aside to cool for 10 minutes, then cut into wedges to serve.


You can prepare the quiche mixture prior to cooking. Cover and refrigerate, but leave it out at room temperature for 30 minutes so it can warm up enough to keep the baking time the same.