Broccoli and Cheddar Quiche
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Who says real men don't eat quiche? It's really just an omelet in a pie crust. Not a broccoli fan? Substitute spinach in its place.
Ingredients
Pie crust
6 oz, 9-inch, refrigerated
Olive oil
2 tsp(s)
Red onion
½ cup(s), sliced, chopped
Part-skim ricotta cheese
1¼ cup(s)
Low-fat shredded cheddar cheese
1 cup(s)
Egg
1 large
Egg whites
2 serving(s)
Dijon mustard
1 tbsp(s)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s), or more to taste
Black pepper
¼ pinch(es), freshly ground, or more to taste
Cooked frozen chopped broccoli
10 oz, thawed and well-drained
Grated Parmesan cheese
1 tbsp(s)
Instructions
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.
4
Yields 1 piece per serving.
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