Broccoli-Cheddar Quiche…revisted

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

Instructions

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.

Serves 8

WW pts per serving = 6

Read Full Post »

Another fantastic quiche

So I’m sitting here at work trying to plan our menu for the next week and all I can think about is how much I love quiche. We’ve had two quiches in the last month and I will probably wait awhile before making one again but I figured I’d post this recipe in case anyone else is up for trying a quiche soon. It’s another allrecipes find.

Quiche Lorraine

INGREDIENTS
1 recipe pastry for a 9 inch single crust pie
6 slices bacon (I use turkey bacon it is tasty and low fat)
1 onion, chopped
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Read Full Post »

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

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.

Read Full Post »