Farmers Market Quiche
One of my favorite activities to do each summer is to hit up my local farmers markets. That’s how this farmers market quiche came together, and a great way to get me to each veggies! 😂. Be sure to follow for more Weight Watchers recipes!
The “Crust” is a Healthier Twist
Typically quiche has a crust made from a pie crust, puff pastry or I’ve even used my skinny pizza dough. By using sliced baked potatoes instead of the traditional crust, not only lightens up the dish calorie wise, but it doesn’t sacrafice the flavor. This quiche is gluten free as well. Every week I bake off 2-3 baked potatoes to use throughout the week, and this is a perfect example of how I use them.
Farmers Market Inspiration
The farmers market is not only a great place to get inspiration, but I love that I help support local small farmers. This week I chose red peppers, zucchini and asparagus.
My pie pan is 9 1/2 inches. I suggest cooking the quiche on a parchment lined baking sheet, in case there is any spillage.
Farmers Market Quiche
One way for me to get my veggies in is to throw them into a quiche! Instead of using skinny dough or pie crust, I do a layer of baked potatoes. So delish!
Ingredients
- 1 cup 2% cottage cheese
- 2 ounces cheddar cheese
- 4 slices bacon, cooked and chopped
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup liquid egg whites
- 4 large eggs
- 2 cups non-starch veggies (I used zucchini, asparagus and red pepper)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 10 ounce baked potato, cooled and sliced
Instructions
Preheat oven to 375°F and spray a pie pan with avocado oil spray.
Prepare the crust:
Slice the cooled baked potato into thin rounds and layer them on the bottom of the pie pan to form the crust. Season lightly with salt and pepper.
Cook the veggies:
Grill or pan-fry 2 cups of non-starchy vegetables (such as zucchini, asparagus, and red bell pepper) until just tender. Let them cool slightly, then chop into bite-sized pieces. Layer the veggies on top of the potatoes.
Mix the filling:
In a mixing bowl, whisk together:
Assemble the quiche:
Pour the egg mixture evenly over the vegetables. Sprinkle 2 ounces of shredded cheddar cheese and 4 slices of chopped cooked bacon on top.
Bake:
Place in the oven and bake for 45–50 minutes, or until the center is set and no longer jiggly. Let cool for 5–10 minutes before slicing.
Notes
As of the date of this post, each slice is 6 WW points. Click here for the WW tracker. If you count calories or macros, each slice is 315 calories, 14 fat, 20 carbs, 3 fiber and 25 grams of protein.
Swaps and Variations
- To make this vegetarian, skip the bacon, add mushrooms or smoked paprika.
- Swap the cheddar cheese for goat cheese, or other mild cheese of choice.
- Turn these into mini quiches, by placing one slice of potato in a muffin tin, and adding the egg mixture between 12 muffin tins
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life. Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers recipes? Check out my breakfast category.
