2013 hopefully will include healthy eating. A good start is getting serious with my Weight Watcher membership.
Broccoli and Cheddar Quiche
|6 oz pie crust, 9-inch, refrigerated|
|2 tsp olive oil|
|1/2 cup(s) (sliced) uncooked 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.
- Not a broccoli fan? Substitute spinach in its place.