Broccoli and Cheddar Quiche

This is a weight watchers recipe. It was just ok. I won't be making this again. It's a fair number of points for not enough taste payback.

Ingredients

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 egg white(s), large
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 cooked 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 centre comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

PointsPlus™ Value: 6
Servings: 8