Photo of Broccoli and Cheddar Quiche by WW

Broccoli and Cheddar Quiche

Points® value
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. Not a broccoli fan? Substitute spinach in its place.


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)


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)


  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.


SERVING SIZE (1 piece) 215 Cal, 12 g Total Fat, 5 g Sat Fat, 419 mg Sod, 16 g Total Carb, 2 g Sugar, 0 g Added Sugar, 2 g Fib, 12 g Prot.