Two Novice Chefs, One Tiny Kitchen

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

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.