Broccoli & cheddar quiche
6 oz, 9-inch, refrigerated
Uncooked red onion(s)
½ cup(s), sliced, chopped
Part-skim ricotta cheese
Weight Watchers Reduced-fat Mexican style shredded cheese
1 large egg(s)
½ tsp, or more to taste
¼ tsp, freshly ground, or more to taste
Frozen chopped broccoli
10 oz, thawed and well-drained
Grated Parmesan cheese
- 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.
- 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.
- 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.