BROCCOLI AND CHEDDAR QUICHE

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Ingredients:

– 6 oz pie crust, 9-inch, refrigerated

– 2 tsp olive oil

– 1/2 cup red onions, chopped

– 1 1/4 cup part-skim ricotta cheese

– 1 cup low-fat shredded cheddar cheese

– 1 large egg

– 2 large egg white

– 1 tbsp Dijon mustard

– 1 tsp dried oregano

– 1 tbsp fresh chopped dill

– 1/2 tsp table salt, or more to taste

– 1/4 tsp black pepper, freshly ground, or more to taste

– 10 oz frozen chopped broccoli, thawed and well-drained

– 1 tbsp grated Parmesan cheese

TIP: Not a broccoli fan? Substitute spinach in its place.

Directions:

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 and chopped dill.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Entire recipe makes 8 servings

Serving size is 1 slice (1/8th of quiche)

Each serving = 5 Weight Watchers Points

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...