Talk about a yummy dish!! This fabulously tasty Weight Watcher Broccoli and Cheddar Quiche Recipe is a sure hit. With just 5 Weight Watchers Points per slice, it’s the perfect, low calorie breakfast recipe to serve up any time you are craving it.

The flaky crust and thick, creamy filling is absolutely delicious and totally satisfying. Plus, with the broccoli, eggs, and cheese, this quiche recipe is not only low in Points, but it’s good for you too! Loaded with protein, calcium, fiber and antioxidants, you’ll get a lot of bang for your buck with this breakfast favorite.

Traditionally a breakfast food, this Weight Watcher Quiche Recipe is so good, you might find yourself preparing it for a lunch or dinner too! And why not? It’s a wonderfully healthy meal choice for any time of the day.

Weight Watchers Broccoli and Cheddar Quiche Recipe


  • 6 oz pie crust, 9-inch, refrigerated
  • 2 tsp olive oil
  • 1/2 cup red onions, chopped
  • 1 1/4 cup part-skim ricotta cheese
  • 1 cup low-fat shredded cheddar cheese
  • 1 large egg
  • 2 large egg white
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped dill
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, freshly ground, or more to taste
  • 10 oz frozen chopped broccoli, thawed and well-drained
  • 1 tbsp grated Parmesan cheese

TIP: Not a broccoli fan? Substitute spinach in its place.


  1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  2. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes.
  3. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli.
  4. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill.
  5. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes.
  6. Let stand 10 minutes before slicing into 8 pieces.

Entire recipe makes 8 servings
Serving size is 1 slice (1/8th of quiche)
Each serving = 5 Weight Watchers Points


  1. Great recipe, only don’t use the oregano! No idea what that’s doing in there…LOL.

  2. I am making this for a brunch tomorrow and was surprised to see that it hasn’t been converted to PP values. =(

  3. Can you substitute eggbeaters for egg and egg whites? If so, how much?  

  4. What is the points plus value of this recipe? I would love to try it.

  5. Brittany O'B.

    I made this recipe and I have to say, I was thoroughly impressed.

    I do love quiche oh so very much and was hesitant to believe it could actually compare. But if you're looking for something flavorful and filling, this is it.

    I personally added the spinach and broccoli together and left the onions raw and I'm glad I did. The natural juice in the onion added more flavor and got rid of the need for the oil. I also made a low calorie pie crust that is much better than the Pillsbury.

    • Would you share your recipe for the low calorie pie crust???

  6. This was awesome!!! To cut back on calories a little more, I omitted the olive oil for sauteeing the onion. Instead of OV, I sprayed a little pam in the pan before adding the onions. If they got a little dry, I added a splash of low sodium chicken broth. Also, instead of salt, I used garlic salt, and I also added some cayenne pepper. This was DELICIOUS. I will definitely make this one again, and again, and again! Thanks for posting!! :)

  7. Oh I MUST try this!!! I've been wanting some new breakfast ideas!!