Broccoli and Cheddar Quiche
Ingredients
- 1 Pillsbury 9-inch pie crust, refrigerated
- 2 tsp. olive oil
- ½ cup red onions, chopped
- 10-ounces frozen chopped broccoli, defrosted and well-drained
- 1-¼ 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
- ½ tsp. table salt, or more to taste
- ¼ tsp. black pepper, freshly ground, or more to taste
- 1 tbsp. grated Parmesan cheese
- 1 tbsp. fresh chopped dill
Instructions
To prepare the pie crust:
- Pre-heat 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 prepare the filling:
- Heat oil in a small skillet over medium heat.
- Add onion and sauté until translucent, about 3 minutes.
- Add the broccoli to the onions; continue to sauté, stirring often, for an additional 5 – 7 minutes, until broccoli is soft but not mushy.
- Transfer onion and broccoli to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard and oregano; salt and pepper to taste.
To prepare the quiche for baking:
- 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.
Make-ahead broccoli and cheddar quiche:
- After assembling the quiche, cover it first with plastic wrap and then foil.
- Seal the edges tightly and carefully transfer it to the freezer; be careful to not slosh the unbaked quiche before it can freeze.
- When ready to bake, pre-heat the oven to 400°F.
- Remove the quiche from the freezer and remove the plastic wrap and foil.
- Place quiche in the pre-heated oven and bake for 45 minutes to 1 hour; ovens vary, so do check to ensure the quiche is cooked; a toothpick inserted in the middle of the quiche which comes out clean inciates the quiches is done.