Broccoli and Cheddar Quiche
- Total Time
- 1:05
- Prep
- 0:20
- Cook
- 0:45
- Serves
- 8
- Difficulty
- Easy
Who says real men don't eat quiche? It's really just an omelet in a pie crust. Make it for the whole family.
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pie crust6 oz, 9-inch, refrigerated
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olive oil2 tsp
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uncooked red onion(s)½ cup(s), sliced, chopped
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part-skim ricotta cheese1 ¼ cup(s)
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WeightWatchers Reduced Fat Mexican style blend shredded cheese1 cup(s)
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egg(s)1 large
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egg white(s)2 large
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Dijon mustard1 Tbsp
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dried oregano1 tsp
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table salt½ tsp, or more to taste
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black pepper¼ tsp, freshly ground, or more to taste
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frozen chopped broccoli10 oz, thawed and well-drained
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grated Parmesan cheese1 Tbsp
- 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.