2013 hopefully will include healthy eating. A good start is getting serious with my Weight Watcher membership.
WEIGHT WATCHERS
6PointsPlusValueBroccoli and Cheddar Quiche
Ingredients
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 |
Instructions
- 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.
Notes
- Not a broccoli fan? Substitute spinach in its place.
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