Delicious, healthy, filling quiche. Best breakfast/lunch/dinner ever! It’s so easy to make that I don’t mind throwing one in the oven on a Saturday morning but it would also be more than satisfactory as dinner for those of us short of time. The dijon mustard adds just a hint of awesome flavor and the ricotta makes it creamy and delicious without all of the extra eggs.
6oz Pie Crust – Gluten Free
2 tsp Olive Oil
1/2 cup Red Onion – Chopped
1 1/4 cup Ricotta Cheese – Partly Skim **SEE NOTES
1 cup Cheddar Cheese – Low Fat – Shredded
1 Egg – Large
2 Egg Whites
1 tbsp Dijon Mustard
1 tsp Oregano – Dried
1/2 tsp Table Salt
1/4 tsp Black Pepper
10 oz Broccoli Flowerets
1 tbsp Parmesan Cheese
-Preheat oven to 375 degrees
-Heat oil in small skillet, add onion and saute until soft. 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 pie crust and level, sprinkle parmesan over top
-Bake 35-40 minutes or until a knife inserted in the centre comes out clean.
-Let stand 10 minutes before slicing and serving.
– You can make your own gluten free pie crust if you can’t find one. And if you don’t care if your quiche is gluten free, you can use any pie crust, including tenderflake.
-Ricotta is used to lend itself to the creaminess of the quiche without having to add more eggs. I use fat free sour cream instead of ricotta and it works perfectly while not adding the additional points.
Weight Watchers points per serving – 11
Calories – 428
Fat – 24.2g
Fibre – 3.9g
Sodium – 860.5mg
Carbohydrates – 26.9g
Protein – 25.3g