Ready to enjoy quiche without the guilt? These 35 delicious low-fat recipes prove that healthy eating can still be incredibly satisfying. Whether you’re craving a quick weeknight dinner or a brunch showstopper, we’ve got flavorful options that keep things light and tasty. Dive in and discover your new favorite way to savor this classic dish!
Spinach and Mushroom Low-Fat Quiche
Just as autumn begins to crisp the air, this spinach and mushroom low-fat quiche offers a comforting, nutritious meal that’s surprisingly simple to master. Let’s walk through each step together, ensuring your quiche turns out perfectly tender and flavorful.
Ingredients
– 1 cup sliced cremini mushrooms (or white mushrooms)
– 2 cups fresh spinach, roughly chopped
– 1/2 cup diced onion
– 3 large eggs
– 1 cup low-fat milk
– 1/2 cup shredded part-skim mozzarella cheese
– 1 pre-made 9-inch pie crust (or homemade if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat for about 1 minute until shimmering.
3. Add 1/2 cup diced onion to the skillet and sauté for 3-4 minutes until translucent, stirring occasionally to prevent burning.
4. Incorporate 1 cup sliced cremini mushrooms and cook for 5-6 minutes until they release moisture and brown slightly.
5. Stir in 2 cups chopped fresh spinach and cook for 2-3 minutes until wilted, then remove from heat and set aside. Tip: Squeeze out excess liquid from the veggies to avoid a soggy crust.
6. In a medium bowl, whisk together 3 large eggs, 1 cup low-fat milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until fully combined.
7. Fold the sautéed vegetable mixture and 1/2 cup shredded part-skim mozzarella cheese into the egg mixture until evenly distributed. Tip: For extra flavor, try adding a pinch of nutmeg to the egg mix.
8. Pour the filling into the 9-inch pie crust, spreading it out evenly with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Insert a knife into the center; if it comes out clean, the quiche is done.
10. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
Unbelievably creamy and packed with earthy flavors from the mushrooms and spinach, this quiche has a light, fluffy texture that holds together beautifully. Serve it warm with a side salad for a balanced lunch, or slice it into wedges and enjoy as a make-ahead breakfast—it reheats wonderfully for busy mornings.
Tomato and Basil Low-Fat Quiche
Diving into a healthier version of a classic, this tomato and basil low-fat quiche offers a lighter take without sacrificing flavor. Following these straightforward steps will guide you to a perfect result every time, making it ideal for brunch or a simple dinner. Let’s begin with gathering our ingredients and preheating the oven.
Ingredients
– 1 cup low-fat milk (or any plant-based milk for a dairy-free option)
– 4 large eggs
– 1 cup cherry tomatoes, halved (use ripe ones for best flavor)
– 1/4 cup fresh basil, chopped (or dried basil if fresh isn’t available)
– 1/2 cup reduced-fat shredded cheese (such as cheddar or mozzarella)
– 1 pre-made 9-inch pie crust (store-bought to save time)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– Cooking spray (or a light oil for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lightly grease a 9-inch pie dish with cooking spray to prevent sticking.
3. Place the pre-made pie crust into the greased dish, pressing it gently against the sides and bottom.
4. In a medium bowl, whisk together the 4 large eggs until they are fully blended and slightly frothy.
5. Gradually add the 1 cup of low-fat milk to the eggs, whisking continuously to combine smoothly.
6. Stir in the 1/2 cup of reduced-fat shredded cheese, 1/2 tsp salt, and 1/4 tsp black pepper into the egg mixture.
7. Fold in the 1 cup of halved cherry tomatoes and 1/4 cup of chopped fresh basil gently to avoid crushing them.
8. Pour the mixture evenly into the prepared pie crust, spreading it out with a spatula.
9. Bake in the preheated oven at 375°F for 30-35 minutes, or until the center is set and a knife inserted comes out clean.
10. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Final thoughts: Fluffy and light, this quiche boasts a creamy texture with bursts of juicy tomato and aromatic basil. Serve it warm with a side salad for a balanced meal, or enjoy it chilled the next day—it holds up beautifully for leftovers.
Zucchini and Feta Low-Fat Quiche
Gently transforming humble zucchini into a star ingredient, this quiche offers a light yet satisfying meal perfect for brunch or dinner. Following these precise steps will ensure a perfectly set custard with balanced flavors every time. Let’s begin with gathering our ingredients and preheating the oven.
Ingredients
– 1 medium zucchini, shredded (about 1½ cups, squeeze out excess moisture)
– 4 large eggs
– ½ cup crumbled feta cheese (reduced-fat works well)
– 1 cup 1% milk (or skim milk for even lower fat)
– 1 pre-made 9-inch pie crust (refrigerated or frozen, thaw if frozen)
– ¼ teaspoon salt
– ⅛ teaspoon black pepper
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, diced (about ½ cup)
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat.
2. Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute until shimmering.
3. Add ½ cup diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and slightly golden.
4. Add 1½ cups shredded zucchini (squeezed dry) and cook for 3-4 minutes until softened, then remove from heat. Tip: Squeezing zucchini prevents a watery quiche.
5. In a medium bowl, whisk 4 large eggs until fully blended and slightly frothy.
6. Whisk in 1 cup 1% milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper until combined.
7. Place 1 pre-made 9-inch pie crust in a pie dish if not already in one.
8. Spread the cooked zucchini and onion mixture evenly over the bottom of the pie crust.
9. Sprinkle ½ cup crumbled feta cheese over the zucchini layer.
10. Pour the egg mixture slowly over the fillings, ensuring even distribution. Tip: Pouring slowly prevents displacing the fillings.
11. Carefully place the quiche on the preheated baking sheet in the oven. Tip: A hot baking sheet helps cook the bottom crust thoroughly.
12. Bake at 375°F for 35-40 minutes until the center is set and a knife inserted comes out clean.
13. Remove from oven and let cool on a wire rack for 10 minutes before slicing.
Makes for a delightful meal with a creamy, tender texture from the eggs and zucchini, complemented by the salty tang of feta. Serve warm with a side salad for a complete lunch, or slice it cold for a portable breakfast—either way, its light profile won’t weigh you down.
Broccoli and Cheddar Low-Fat Quiche
Just when you think quiche requires heavy cream and loads of butter, this broccoli and cheddar version proves otherwise—it’s light, satisfying, and perfect for any meal of the day. Join me as we walk through each step to create a fluffy, flavorful quiche that’s both nutritious and delicious, ideal for beginners looking to master a classic dish with a healthy twist.
Ingredients
– 1 cup chopped broccoli florets (fresh or frozen, thawed if frozen)
– 1/2 cup shredded low-fat cheddar cheese (or substitute with your favorite melting cheese)
– 3 large eggs
– 1/2 cup low-fat milk (or any milk alternative for a lighter option)
– 1/4 teaspoon salt (adjust based on your preference)
– 1/8 teaspoon black pepper (freshly ground for best flavor)
– 1 pre-made 9-inch pie crust (store-bought to save time, or homemade if preferred)
– Cooking spray (or a light brushing of olive oil to prevent sticking)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s fully heated before baking.
2. Lightly coat a 9-inch pie dish with cooking spray to prevent the crust from sticking.
3. Place the pre-made pie crust into the prepared pie dish, pressing it gently against the sides and bottom.
4. In a medium bowl, whisk together the 3 large eggs until they are fully beaten and slightly frothy.
5. Add the 1/2 cup low-fat milk to the eggs and continue whisking until the mixture is smooth and well combined.
6. Stir in the 1/4 teaspoon salt and 1/8 teaspoon black pepper, mixing evenly into the egg mixture.
7. Fold the 1 cup chopped broccoli florets into the egg mixture, ensuring they are evenly distributed.
8. Sprinkle the 1/2 cup shredded low-fat cheddar cheese over the broccoli and egg mixture, gently stirring to incorporate.
9. Pour the entire mixture into the pie crust, spreading it out evenly with a spatula.
10. Bake in the preheated oven at 375°F for 30-35 minutes, or until the center is set and the top is golden brown.
11. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
12. Slice into wedges and serve warm for the best texture and flavor.
Ultimately, this quiche emerges from the oven with a tender, custard-like interior and a crisp, flaky crust that complements the mild sharpness of the cheddar and the fresh bite of broccoli. Enjoy it as a standalone brunch dish or pair it with a simple side salad for a balanced, comforting meal that’s sure to become a weeknight favorite.
Asparagus and Goat Cheese Low-Fat Quiche
Begin your culinary journey with this elegant yet approachable quiche, perfect for brunch or a light dinner. By combining fresh asparagus with creamy goat cheese, we create a low-fat masterpiece that doesn’t sacrifice flavor. Let me guide you through each simple step to ensure perfect results every time.
Ingredients
– 1 store-bought pie crust (or homemade if preferred)
– 1 cup chopped asparagus, 1-inch pieces (trim woody ends first)
– 1/2 cup crumbled goat cheese (reduced-fat variety for lower calories)
– 4 large eggs
– 1 cup low-fat milk (whole milk works too for richer texture)
– 1/4 tsp salt
– 1/8 tsp black pepper
– Cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. Lightly spray a 9-inch pie dish with cooking spray to prevent sticking.
3. Press the pie crust firmly into the dish, trimming any excess edges.
4. In a medium bowl, whisk together the eggs, low-fat milk, salt, and pepper until fully combined.
5. Spread the chopped asparagus evenly over the bottom of the pie crust.
6. Sprinkle the crumbled goat cheese over the asparagus layer.
7. Slowly pour the egg mixture over the asparagus and cheese, filling the crust.
8. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
9. Remove from the oven and let cool for 10 minutes before slicing. Tip: Letting it rest helps the quiche set properly for cleaner slices.
10. Serve warm or at room temperature.
Yield a quiche with a creamy, tender interior and a crisp, flaky crust that highlights the earthy asparagus and tangy goat cheese. For a creative twist, top with fresh herbs like dill or chives before serving, or pair with a simple side salad for a complete meal.
Ham and Swiss Low-Fat Quiche
Deliciously light yet satisfying, this ham and Swiss quiche proves that healthy eating doesn’t mean sacrificing flavor. Designed with beginners in mind, we’ll walk through each step methodically to ensure perfect results every time. Let’s create a breakfast or brunch centerpiece that’s both nutritious and crowd-pleasing.
Ingredients
– 1 store-bought pie crust (or homemade if preferred)
– 4 large eggs
– 1 cup low-fat milk (whole milk works too for richer texture)
– 1 cup diced ham (about ¼-inch pieces for even distribution)
– ½ cup shredded Swiss cheese (Gruyère makes a fine substitute)
– ¼ teaspoon salt
– ⅛ teaspoon black pepper
– Cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Lightly spray a 9-inch pie dish with cooking spray to prevent sticking.
3. Gently press the pie crust into the dish, ensuring it covers the bottom and sides evenly.
4. Use a fork to prick the bottom of the crust 10-12 times; this prevents bubbling during baking.
5. In a medium bowl, crack the eggs and whisk vigorously until fully combined and slightly frothy.
6. Pour in the low-fat milk and continue whisking for 30 seconds to incorporate air for a fluffier texture.
7. Add the salt and black pepper, whisking for another 10 seconds to distribute evenly.
8. Stir in the diced ham and shredded Swiss cheese using a spatula until evenly mixed.
9. Carefully pour the egg mixture into the prepared pie crust, filling it to within ¼ inch of the rim.
10. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
11. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
Hearty and comforting, this quiche boasts a creamy, tender filling with savory ham and nutty Swiss cheese notes. Serve it warm with a side of fresh fruit for a balanced meal, or slice it cold for a quick, protein-packed lunch option that travels well.
Caramelized Onion and Pepper Low-Fat Quiche
Deciding to make a healthier quiche doesn’t mean sacrificing flavor, and this caramelized onion and pepper version proves just that. Let’s walk through each step together to create a dish that’s both nutritious and delicious.
Ingredients
– 1 large yellow onion, thinly sliced (sweet varieties work well too)
– 1 red bell pepper, thinly sliced (or any color you prefer)
– 1 tbsp olive oil (or any neutral oil)
– 4 large eggs
– 1 cup low-fat milk
– 1/2 cup reduced-fat shredded cheddar cheese
– 1/4 tsp salt
– 1/8 tsp black pepper
– 1 pre-made 9-inch pie crust (refrigerated or frozen, thawed)
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add sliced onions and bell pepper to the skillet, spreading them in an even layer.
4. Cook vegetables for 15-20 minutes, stirring every 5 minutes, until deeply golden brown and caramelized. (Tip: Don’t rush this step—low and slow cooking develops the best flavor.)
5. While vegetables cook, whisk together eggs, low-fat milk, salt, and pepper in a medium bowl until fully combined.
6. Stir shredded cheese into the egg mixture until evenly distributed.
7. Remove caramelized vegetables from heat and let cool for 5 minutes.
8. Gently fold the cooled vegetables into the egg mixture.
9. Place pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
10. Pour the egg and vegetable mixture into the pie crust, spreading it evenly. (Tip: Place the pie dish on the preheated baking sheet for a crispier bottom crust.)
11. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown. (Tip: Check doneness by inserting a knife near the center—it should come out clean.)
12. Remove from oven and let rest for 10 minutes before slicing.
A perfectly baked quiche emerges with a creamy, tender filling contrasted by the flaky crust. The sweet caramelized onions and peppers provide a depth of flavor that makes this low-fat version anything but bland. Serve warm with a simple side salad for a complete meal, or enjoy a slice cold for a quick breakfast.
Crustless Quiche Lorraine
For a lighter take on the classic, this crustless quiche Lorraine simplifies preparation while delivering all the savory richness you crave. It’s perfect for brunch or a quick weeknight dinner, requiring just a handful of ingredients and minimal fuss. Follow these steps closely for a foolproof result every time.
Ingredients
– 6 large eggs
– 1 cup heavy cream
– 1 cup whole milk, or substitute with half-and-half for extra richness
– 8 ounces bacon, chopped into ½-inch pieces
– 1 cup shredded Gruyère cheese, or Swiss cheese as an alternative
– ½ teaspoon salt
– ¼ teaspoon black pepper, freshly ground preferred
– ¼ teaspoon ground nutmeg, optional for depth
– 1 tablespoon unsalted butter, for greasing the dish
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s fully heated when needed.
2. Grease a 9-inch pie dish thoroughly with 1 tablespoon of unsalted butter to prevent sticking.
3. Cook 8 ounces of chopped bacon in a skillet over medium heat for 8-10 minutes, until crispy and browned, then drain on paper towels to remove excess grease.
4. In a large bowl, whisk together 6 large eggs until well beaten and slightly frothy.
5. Add 1 cup heavy cream, 1 cup whole milk, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground nutmeg to the eggs, whisking until fully combined and smooth.
6. Stir in the cooked bacon and 1 cup shredded Gruyère cheese into the egg mixture until evenly distributed.
7. Pour the mixture into the greased pie dish, spreading it out evenly with a spatula.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
9. Remove from the oven and let it rest for 5-10 minutes before slicing to allow it to set properly.
Savor the creamy, custardy texture and the smoky flavor from the bacon, which pairs wonderfully with a simple green salad. This quiche is versatile—serve it warm for breakfast or at room temperature for a picnic, and feel free to customize with additions like sautéed onions or herbs for a personal touch.
Kale and Tomato Low-Fat Quiche
Often overlooked in the world of brunch, this quiche offers a nutritious twist without sacrificing flavor. Our methodical approach ensures even beginners can create a perfect, low-fat version that’s both satisfying and healthy.
Ingredients
– 1 store-bought pie crust (or homemade if preferred)
– 4 large eggs
– 1 cup low-fat milk (whole milk works too)
– 2 cups chopped kale, stems removed
– 1 cup diced tomatoes, seeds removed for less moisture
– 1/2 cup shredded low-fat mozzarella cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, diced
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Press the pie crust firmly into a 9-inch pie dish, trimming any excess edges for a neat fit.
3. In a skillet over medium heat, heat 1 tablespoon olive oil until shimmering, about 1 minute.
4. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.
5. Stir in the minced garlic and cook for 30 seconds more until fragrant, being careful not to burn it.
6. Add the chopped kale and cook for 2-3 minutes, until wilted but still bright green.
7. Remove the skillet from heat and let the mixture cool slightly to prevent curdling the eggs.
8. In a medium bowl, whisk together 4 large eggs and 1 cup low-fat milk until fully combined.
9. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper for seasoning.
10. Fold the cooled kale mixture, diced tomatoes, and shredded mozzarella cheese into the egg mixture.
11. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
12. Bake in the preheated oven for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
13. Let the quiche cool on a wire rack for 10 minutes before slicing to allow it to firm up.
Expect a light, fluffy texture with a savory blend of earthy kale and juicy tomatoes. Enjoy it warm with a side salad for a balanced meal, or slice it cold for a quick, protein-packed snack any time of day.
Salmon and Dill Low-Fat Quiche
Perfect for a light yet satisfying meal, this salmon and dill low-fat quiche combines flaky fish with fresh herbs in a creamy egg base. Preparing it step-by-step ensures a golden crust and tender filling every time, making it ideal for brunch or dinner.
Ingredients
– 1 store-bought pie crust (or homemade for a crispier base)
– 4 large eggs (room temperature for better mixing)
– 1 cup low-fat milk (or almond milk for a dairy-free option)
– 1/2 cup plain Greek yogurt (adds creaminess without excess fat)
– 8 oz cooked salmon, flaked (canned or freshly baked works well)
– 1/4 cup fresh dill, chopped (dried can be substituted if needed)
– 1/2 cup shredded low-fat mozzarella cheese (or any mild cheese)
– 1/2 tsp salt (adjust based on salmon saltiness)
– 1/4 tsp black pepper (freshly ground for best flavor)
– Cooking spray (to prevent sticking)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking from the start.
2. Lightly spray a 9-inch pie dish with cooking spray to prevent the crust from sticking.
3. Press the pie crust firmly into the prepared dish, trimming any excess edges for a neat appearance.
4. In a medium bowl, whisk the eggs vigorously for about 30 seconds until frothy and well combined.
5. Add the low-fat milk and Greek yogurt to the eggs, whisking continuously until the mixture is smooth and uniform.
6. Stir in the flaked salmon, chopped dill, shredded mozzarella cheese, salt, and black pepper, mixing gently to distribute evenly without overworking.
7. Pour the filling mixture into the pie crust, using a spatula to spread it level for consistent cooking.
8. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
9. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing to allow the filling to firm up.
Now you have a quiche with a flaky crust, moist interior, and a balanced herbal note from the dill. Serve it warm with a side salad for a complete meal, or enjoy it chilled the next day—the flavors meld beautifully over time.
Artichoke and Parmesan Low-Fat Quiche
Haven’t we all craved something comforting yet light? This artichoke and Parmesan quiche delivers rich flavor without the guilt, making it perfect for brunch or a simple dinner. Let me walk you through each step carefully to ensure success.
Ingredients
– 1 store-bought pie crust (or homemade if preferred)
– 4 large eggs
– 1 cup low-fat milk
– 1/2 cup grated Parmesan cheese
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s fully heated before baking.
2. Press the pie crust firmly into a 9-inch pie dish, trimming any excess edges for a neat fit.
3. In a medium bowl, whisk together the eggs and low-fat milk until fully combined and slightly frothy.
4. Stir in the grated Parmesan cheese, chopped artichoke hearts, salt, and black pepper until evenly distributed.
5. Drizzle the olive oil over the mixture and gently fold it in to incorporate.
6. Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
7. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
8. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
You’ll love the creamy texture with tender artichoke bits and a savory Parmesan kick. Try serving it warm with a side salad for a balanced meal, or slice it cold for a quick snack—it’s versatile and always satisfying.
Sweet Potato and Spinach Low-Fat Quiche
Now that autumn is here, this lightened-up quiche makes for a perfect weeknight dinner or brunch centerpiece. Let’s walk through each step together to create a dish that’s both nutritious and satisfying.
Ingredients
– 1 pre-made 9-inch pie crust (thaw if frozen)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 2 cups)
– 1 tbsp olive oil (or any neutral oil)
– ½ tsp salt, divided
– ¼ tsp black pepper
– 1 cup fresh spinach, roughly chopped
– 4 large eggs
– 1 cup low-fat milk
– ½ cup reduced-fat shredded cheddar cheese
– ¼ tsp ground nutmeg (optional for warmth)
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with ¼ teaspoon salt and black pepper; toss to coat evenly.
3. Roast the sweet potatoes for 20–25 minutes, stirring once halfway through, until tender and lightly browned at the edges.
4. While the sweet potatoes roast, press the pie crust into a 9-inch pie dish and prick the bottom several times with a fork to prevent puffing.
5. Blind bake the crust for 10 minutes at 375°F (190°C) until lightly golden; remove from oven and let cool slightly.
6. In a medium bowl, whisk together the eggs, low-fat milk, remaining ¼ teaspoon salt, and nutmeg (if using) until fully combined.
7. Spread the roasted sweet potatoes evenly over the pre-baked crust, followed by the chopped spinach and shredded cheese.
8. Pour the egg mixture slowly over the filling, ensuring it distributes evenly without overflowing.
9. Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the center is set and a knife inserted comes out clean.
10. Let the quiche cool for 10 minutes before slicing to allow it to firm up.
Creamy from the eggs and cheese, with a subtle sweetness from the roasted potatoes, this quiche has a firm yet tender texture. Serve it warm with a side salad for a complete meal, or enjoy a slice cold for a quick lunch the next day.
Red Pepper and Ricotta Low-Fat Quiche
Diving into a healthier quiche doesn’t mean sacrificing flavor or satisfaction. This red pepper and ricotta version offers a lighter take on the classic, perfect for brunch or a simple dinner. Let’s walk through each step together to ensure your quiche turns out beautifully.
Ingredients
– 1 store-bought pie crust (or homemade for a fresher taste)
– 1 cup low-fat ricotta cheese (drained if watery)
– 3 large eggs
– 1/2 cup diced red bell pepper (about 1 medium pepper, seeds removed)
– 1/4 cup low-fat milk (or any milk alternative)
– 1/4 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 1 tablespoon olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s fully heated before baking.
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a medium bowl, whisk together the low-fat ricotta cheese, eggs, low-fat milk, salt, and black pepper until smooth and well combined.
4. Heat the olive oil in a skillet over medium heat for about 1 minute until shimmering.
5. Add the diced red bell pepper to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened but not browned.
6. Tip: Sautéing the peppers enhances their sweetness and removes excess moisture, preventing a soggy quiche.
7. Spread the sautéed red bell pepper evenly over the bottom of the pie crust.
8. Pour the ricotta and egg mixture over the peppers in the pie crust, using a spatula to spread it evenly.
9. Tip: Tap the pie dish gently on the counter to remove any air bubbles for a smoother texture.
10. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
11. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
12. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Upon cooling, this quiche boasts a creamy, velvety texture from the ricotta, complemented by the sweet, tender peppers. Serve it warm with a side salad for a balanced meal, or enjoy a slice cold for a quick, protein-packed snack—it’s versatile and sure to become a staple in your kitchen.
Mushroom and Leek Low-Fat Quiche
Here’s a simple recipe for a delicious low-fat quiche that’s perfect for any meal. Having a good quiche in your repertoire makes breakfast, brunch, or even dinner feel special without much fuss. Let’s walk through each step together to create something truly satisfying.
Ingredients
– 1 store-bought pie crust (or homemade if preferred)
– 2 cups sliced cremini mushrooms (about 8 oz, wiped clean with a damp cloth)
– 1 large leek, white and light green parts only, thinly sliced and rinsed well
– 1 tbsp olive oil (or any neutral oil)
– 4 large eggs
– 1 cup low-fat milk
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp dried thyme (or fresh if available)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a skillet over medium heat, warm the olive oil for about 30 seconds until it shimmers lightly.
4. Add the sliced leeks to the skillet and sauté for 3-4 minutes, stirring occasionally, until they soften.
5. Tip: Sautéing leeks first helps release their sweetness without burning.
6. Incorporate the sliced mushrooms into the skillet and cook for 5-7 minutes, stirring frequently, until they release their moisture and turn golden brown.
7. Remove the skillet from the heat and let the vegetable mixture cool for 5 minutes to prevent the eggs from scrambling later.
8. In a medium bowl, whisk together the eggs, low-fat milk, Parmesan cheese, salt, pepper, and dried thyme until fully combined and slightly frothy.
9. Tip: Whisking the eggs thoroughly ensures a smooth, custardy texture in the baked quiche.
10. Spread the cooled mushroom and leek mixture evenly over the bottom of the pie crust.
11. Pour the egg mixture over the vegetables, using a spatula to distribute it evenly if needed.
12. Carefully place the pie dish in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
13. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
14. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Delightfully creamy and packed with earthy flavors, this quiche has a tender custard filling that pairs beautifully with the savory mushrooms and mild leeks. Serve it warm with a side salad for a light lunch, or enjoy a slice at room temperature as a make-ahead option for busy mornings—it’s versatile enough to shine any time of day.
Turkey Sausage and Mixed Vegetable Low-Fat Quiche
Zesty and satisfying, this turkey sausage and mixed vegetable low-fat quiche is perfect for a nutritious meal any time of day. Let’s walk through each step together to create a fluffy, flavorful dish that’s both easy and delicious.
Ingredients
– 1 pre-made 9-inch pie crust (thaw if frozen for easier handling)
– 1 cup diced turkey sausage (fully cooked variety saves time)
– 1 cup mixed vegetables, such as bell peppers and onions (frozen works well; thaw and drain)
– 4 large eggs
– 1 cup low-fat milk (or unsweetened almond milk for dairy-free)
– 1/2 cup shredded low-fat cheddar cheese
– 1/2 tsp salt (adjust based on sausage saltiness)
– 1/4 tsp black pepper
– Cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
2. Lightly grease a 9-inch pie dish with cooking spray to prevent sticking.
3. Press the pre-made pie crust evenly into the greased pie dish, trimming any excess edges.
4. In a skillet over medium heat, cook the diced turkey sausage for 3-4 minutes until lightly browned, stirring occasionally.
5. Add the mixed vegetables to the skillet and cook for another 2-3 minutes until tender, then remove from heat.
6. In a medium bowl, whisk together the eggs, low-fat milk, salt, and black pepper until fully combined.
7. Stir in the shredded low-fat cheddar cheese into the egg mixture for added flavor and creaminess.
8. Spread the cooked turkey sausage and vegetable mixture evenly over the pie crust in the dish.
9. Pour the egg and cheese mixture over the sausage and vegetables in the pie dish.
10. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
11. Remove from the oven and let it cool for 5-10 minutes before slicing to allow it to set properly.
Expect a light, fluffy texture with a savory blend of turkey sausage and crisp vegetables. Enjoy it warm with a side salad for a balanced meal, or slice it into wedges for a handy breakfast on the go.
Cauliflower and Gruyere Low-Fat Quiche
Starting with a simple cauliflower and Gruyère quiche is a fantastic way to build confidence in the kitchen while enjoying a lighter, satisfying meal. This recipe breaks down each step clearly, ensuring even beginners can achieve a perfectly set, flavorful quiche without the guesswork. Let’s gather our ingredients and begin.
Ingredients
– 1 medium head cauliflower, cut into small florets (about 4 cups)
– 1 cup shredded Gruyère cheese (or Swiss cheese for a similar flavor)
– 4 large eggs
– 1 cup low-fat milk (or any milk alternative)
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil (or any neutral oil)
– 1 pre-made 9-inch pie crust (thawed if frozen)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the cauliflower florets to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
4. Tip: Avoid overcrowding the skillet to allow the cauliflower to caramelize properly for better flavor.
5. In a medium bowl, whisk together 4 large eggs, 1 cup low-fat milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined and slightly frothy.
6. Place the pre-made pie crust in a 9-inch pie dish, pressing it gently into the edges.
7. Spread the cooked cauliflower evenly over the bottom of the pie crust.
8. Sprinkle 1 cup shredded Gruyère cheese over the cauliflower layer.
9. Tip: Reserve a small amount of cheese to sprinkle on top for a golden finish if desired.
10. Pour the egg mixture slowly over the cauliflower and cheese, ensuring it distributes evenly.
11. Carefully transfer the pie dish to the preheated oven and bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
12. Tip: Rotate the dish halfway through baking for even cooking and to prevent over-browning.
13. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing. Evenly baked, this quiche boasts a creamy interior with subtle nuttiness from the Gruyère and tender cauliflower bites. Enjoy it warm with a side salad for a balanced meal, or slice it for a portable breakfast option.
Conclusion
Zesty and nutritious, these 35 low-fat quiche recipes make healthy eating delicious and easy. We hope you find new favorites to enjoy with family and friends. Don’t forget to share your top picks in the comments and pin this roundup to your Pinterest boards for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
