I’m revisiting another recipe that I’ve made before. I’ve calculated the WW points using e-tools and taken some new pictures. It was a quick and easy dinner for a Thursday night (Office night!!) and I served it with spinach salad with warm bacon dressing. Best part was I got to use one of my new tart pans for the first time. Loved it!! The 11 inch was the perfect size for the Pillsbury refrigerated pie crust.
Broccoli-Cheddar Quiche (from Weight Watchers online)
6 oz pie crust, 9-inch, refrigerated
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 (I used my 11 inch) 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.
WW pts per serving = 6