Broccoli Cheddar Quiche

OMG! I don't use those stupid abbreviations often but this time it really called for it. This quiche was soooooooo good you would NEVER know that it was a WW one!

I had fully intended to take a picture of ours but it was so good that we devoured it in record time. It was really easy to make too. I left out the sauteed onions and it dropped from 6 points to 5 points per serving, 8 servings. Shoot it with a little Chipotle Tabasco sauce after baking and its amazing!!!

Ingredients

	6 oz pie crust, 9-inch, refrigerated
	2 tsp olive oil
	1/2 cup(s) 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

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. Yields 1 piece per serving.

Notes

• Not a broccoli fan? Substitute spinach in its place.