Saturday, November 07, 2009

Broccoli and Cheddar Quiche

POINTS® Value: 5

Servings: 8

Preparation Time: 20 min

Cooking Time: 45 min

Level of 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.


6 oz pie crust, 9-inch, refrigerated

2 tsp olive oil

1/2 cup(s) red onion(s), chopped

1 1/4 cup(s) part-skim ricotta cheese

1 cup(s) low-fat shredded cheddar cheese

1 large egg(s)

2 large egg white(s)

1 Tbsp Dijon mustard

1 tsp dried oregano

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


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. NotesNot a broccoli fan?

Substitute spinach in its place.

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