Photo of Broccoli and Cheddar Quiche by WW

Broccoli and Cheddar Quiche

SmartPoints® value per serving
Total Time
1 hr 5 min
20 min
45 min
Who says real men don't eat quiche? It's really just an omelet in a pie crust.


Pie crust

6 oz, 9-inch, refrigerated

Olive oil

2 tsp(s)

Uncooked red onion(s)

½ cup(s), chopped, chopped

Part-skim ricotta cheese

1¼ cup(s)

Low-fat shredded cheddar cheese

1 cup(s)

Raw egg(s)

1 large

Egg white(s)

2 egg white(s)

Dijon mustard

1 tbsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s), or more to taste

Black pepper

¼ pinch, freshly ground, or more to taste

Cooked frozen chopped broccoli

10 oz, thawed and well-drained

Grated Parmesan cheese

1 tbsp(s)


  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. 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. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  3. Bake until a knife inserted near centre comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.


Not a broccoli fan? Substitute spinach in its place.