Saturday, April 21, 2007

The perfect weekend meal

This is my second quiche in as many weeks. I first discovered this recipe while on Weight Watchers over a year ago, but had misplaced the recipe since then. After some extensive googling I located a copy and decided to whip it up this weekend. It's easy and tasty, we needed a light dinner for tonight and the quiche is just right!

Broccoli-Cheddar Quiche (made by Julia)

  • 6 oz pie crust, 9-inch, refrigerated (I use the frozen Pillsbury deep dish crusts to save time)
  • 2 tsp olive oil
  • 1/2 cup red onion(s), chopped
  • 1 1/4 cup part-skim ricotta cheese
  • 1 cup 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
  • 1/4 tsp black pepper, freshly ground
  • 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.

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