Weight Watchers Recipes

Mini Crustless Turkey Bacon & Onion Quiche

This easygoing dish is wonderfully simple. The eggs are mixed with a combination of milk and half and half, producing a creamy, but not heavy, egg-based breakfast. It takes just 15 minutes to prepare before going into the oven. Serve these up for brunch or grab one and reheat at work. This recipe is versatile, too. We’ve added in onion, turkey bacon, Gruyère cheese, and chives, but you could use any combination of ingredients you like, and these are a perfect vehicle for transforming leftovers into something new. Just be sure anything you add in is cooked before getting stirred into the egg mixture.


Cooking spray

2 spray(s)

Olive oil

1 tsp

Uncooked onion

1 small, minced

Cooked turkey bacon

4 slice(s), crumbled


2 large egg(s)

Egg whites

2 large

1% low fat milk

1 cup(s)

Half and half cream

½ cup(s)

All-purpose flour

1 Tbsp

Table salt

¼ tsp

Black pepper

⅛ tsp

Gruyère cheese

2 oz, shredded (about 1/2 cup)


1 Tbsp, chopped


  1. Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray.
  2. Heat oil in a small nonstick skillet over medium heat. When oil shimmers, add onion. Cook, stirring, 2-3 minutes, until translucent. Divide onion and crumbled bacon among prepared muffin cups.
  3. In a blender, combine eggs, egg whites, milk, half-and-half, flour, salt and pepper until foamy, about 20 seconds. Pour about 3 Tbsp egg mixture into each muffin cup; sprinkle each with about 2 tsp cheese.
  4. Bake until puffed and lightly browned, 25 to 30 minutes. Serve warm or at room temperature sprinkled with chives (note that quiches will sink as they cool).
  5. Serving size: 1 quiche

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