Weight Watchers FreeStyle Plan One Week Menu Plan

Broccoli and Cheddar Quiche

6 PointsPlus Value
Serves: 8


 6 oz pie crust, 9-inch, refrigerated  
 2 tsp olive oil  
  1/2 cup(s) (sliced) uncooked red onion(s), chopped  
 1 1/4 cup(s) part-skim ricotta cheese  
 1 cup(s) 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, or more to taste  
 1/4 tsp black pepper, freshly ground, or more to taste  
  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. Yields 1 piece per serving.

Not a broccoli fan? Substitute spinach in its place.

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