Name: Broccoli and Cheddar Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 6 oz pie crust 9-inch, refrigerated; 2 tsp olive oil; 0.5 cup(s), sliced uncooked red onion(s) chopped; 1.25 cup(s) part-skim ricotta cheese; 1 cup(s) WeightWatchers Reduced Fat Mexican style blend shredded cheese; 1 large egg(s); 2 large egg white(s); 1 Tbsp Dijon mustard; 1 tsp dried oregano; 0.5 tsp table salt or more to taste; 0.25 tsp black pepper freshly ground, or more to taste; 10 oz frozen chopped broccoli thawed and well-drained; 1 Tbsp grated Parmesan cheese

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Ingredients

pie crust

6 oz, 9-inch, refrigerated

olive oil

2 tsp

uncooked red onion(s)

½ cup(s), sliced, chopped

part-skim ricotta cheese

1¼ cup(s)

WeightWatchers Reduced Fat Mexican style blend shredded cheese

1 cup(s)

egg(s)

1 large

egg white(s)

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

Instructions

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.

Notes

Not a broccoli fan? Substitute spinach in its place.

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