Broccoli and Cheddar Quiche

Serves: 8
WW Points per Serving: 5


6 oz. - Pie Crust (9-inch, 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 Whites
1 tbsp - Dijon Mustard
1 tsp - Dried Oregano
1 tbsp - Fresh Chopped Dill
1/2 tsp - Table Salt
1/4 tsp - Black Pepper
10 oz - Frozen Chopped Broccoli, thawed and well-drained
1 tbsp - Grated Parmesan Cheese

TIP: Not a broccoli fan? Substitute spinach in its place.

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 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.