Broccoli and Cheddar Quiche
Ingredients
- 1 Pillsbury 9-inch pie crust, 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-ounces frozen chopped broccoli, thawed and well-drained
- 1 tbsp. grated Parmesan cheese
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 soft, about 3 minutes.
- ransfer 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.
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.