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