Slimming World Crust Quiche

Light, Easy, and Packed with Veggies

Serves: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Syns: Varies depending on tortilla choice (typically 5–6 syns per wrap, divided by servings)

Why You’ll Love This Recipe

This crustless-style quiche reimagines the classic in a healthier, Slimming World–friendly way. By using a whole wheat or low-calorie tortilla as the base, you still get a crisp, satisfying texture without the heavy pastry. It’s ideal for a light lunch, brunch, or dinner, and the simple, flexible ingredients make it easy to adapt to what you have on hand.

Ingredients

4 large eggs
1 medium tortilla (whole wheat or low-calorie wrap)
1 red bell pepper, diced
1 small onion, diced
2 cups fresh spinach, roughly chopped
4–6 cherry tomatoes, halved
Salt and black pepper, to taste
Low-calorie cooking spray or a little oil for greasing

Instructions

1. Preheat and Prepare

Preheat your oven to 180°C (350°F).
Lightly grease a baking tray or line it with parchment paper.

2. Position the Base

Lay the tortilla flat on the baking tray. Gently press down to shape the edges slightly upward, forming a shallow crust.

3. Cook the Vegetables

Heat a non-stick pan over medium heat and lightly spray with cooking spray.
Add the diced onion and bell pepper, sautéing for 3–5 minutes until soft.
Add the chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat.

4. Assemble the Quiche

In a mixing bowl, beat the eggs and season with salt and pepper.
Evenly distribute the sautéed vegetables over the tortilla.
Pour the beaten eggs over the veg, ensuring everything is covered.
Top with halved cherry tomatoes, pressing them slightly into the egg mixture.

5. Bake

Carefully transfer the tray to the oven and bake for 20–25 minutes, or until the eggs are fully set and the tortilla edges are golden and crisp.

6. Cool and Serve

Let cool for a few minutes before slicing. Serve warm, or allow to cool fully and enjoy chilled.

Serving Suggestions

Serve with a crisp mixed salad and fat-free dressing
Add a spoonful of fat-free cottage cheese or Greek yoghurt on the side
Great for meal prep—slice and pack for on-the-go lunches

Storage Tips

Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in the oven or enjoy cold.
Freezing not recommended due to the tortilla base becoming soggy upon defrosting.

Frequently Asked Questions

Can I use egg whites only?
Yes, you can substitute some or all of the whole eggs with egg whites for fewer calories and fat. Just make sure the volume remains similar.

What other vegetables can I use?
Mushrooms, courgettes, or cherry peppers all work well. Just sauté first to remove moisture.

Is the tortilla necessary?
The tortilla acts as a light crust. You can omit it entirely for a completely crustless version—just bake in a non-stick pie dish instead.

Can I add cheese?
Yes, but keep an eye on the syn count. A small amount of grated reduced-fat cheddar or feta works beautifully on top.