Use a glass pie dish, coat it well with butter...or Pam and sprinkle with something....oatmeal or bread crumbs or ground nuts.
Put into it cooked spinach....very well drained...squeeze the moisture out. You can use frozen chopped spinach thawed and the water squeezed out or cook fresh. After the spincah is squeezed dry, put it on a board and chop with a chef's knife....even if you bought frozen chopped spinach. It will make the quiche easier to cut.
Then I put on some cheese..as much as your calories will allow. A light sprinkle of Parmesan will give flavor without a lot of calories.
Then add other veggies....your choice, but they should all be cooked, to eliminate excess moisture and well drained.
Then mix your eggbeaters with some seasonings and pour on.
For 2 little cartons of eggbeaters ( the kind that come in a 4 pack) add about a teaspoon of worchestershire a teaspoon of dry parsley flakes and about 1/8th teaspoon of garlic salt.
When you pour it over the pie, go slowly and poke with a knife tip so the eggs go all the way down to the bottom of the spinach. More cheese on top and bake at 350 until set....about 40 minutes...if it starts getting too brown before it's set, lay a piece of foil over the top.
Linda C

Yup! What Linda said.
Only I mix all my ingredients together in a big bowl, then pour into a greased pan (Pam or olive or canola oil, gets in some of the "good fats" required on WW).

I also use fat free cheeses, there are some pretty good ones out there once you find them! Fat free feta (Presidents brand), or a small amount of reduced or regular parm.

I mix about 4-6 eggs with 1-2 cups milk, the cheese, veggies and seasonings. All estimates, I never measure! Since I have chickens, I use the whole eggs, but egg beaters works just fine. I don't sprinkle anything in the pan, but you could easily do that with cornmeal or oats which are great whole grain options.

You can also make these in large muffin tins for "grab-n-go" meals! Just reduce the cooking time a bit.

Deanna