Photo of Broccoli & cheddar quiche by WW

Broccoli & cheddar quiche

Total Time
1 hr 15 min
20 min
45 min
Think quiche is too fancy to whip up? It's really just an omelet in a pie crust. Make it for the whole family. The favorite broccoli-and-cheddar side dish duo appears in a delicious mashup with Parmesan and ricotta cheese, along with zest red onion and oregano too for a super flavorful and filling savory pie. Quiche freezes beautifully. So make two and freeze one whole or slice it into wedges and freeze between layers of parchment paper in a sealed freezer bag for up to 3 months. Just pull out a slice and reheat in the microwave for 2 1/2 to 3 minutes on high until just heated through. Breakfast doesn't get much easier than that!


Pie crust

6 oz, 9-inch, refrigerated

Olive oil

2 tsp

Red onion

½ cup(s), sliced, chopped

Part skim ricotta cheese

1¼ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s)


1 large egg(s)

Egg whites

2 large

Dijon mustard

1 Tbsp

Dried oregano

1 tsp

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp, freshly ground, or more to taste

Frozen chopped broccoli

10 oz, thawed and well-drained

Grated Parmesan cheese

1 Tbsp


  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 center 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 cooked spinach, squeezed dry, in its place.