Broccoli and Cheddar Quiche Recipe


  • 6 oz pie crust, 9-inch, refrigerated
  • 2 tsp olive oil
  • 1/2 cup red onions, chopped
  • 1 1/4 cup part-skim ricotta cheese
  • 1 cup low-fat shredded cheddar cheese
  • 1 large egg
  • 2 large egg white
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped dill
  • 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

TIP: Not a broccoli fan? Substitute spinach in its place.


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 and chopped dill.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Related Post:
Roasted Parmesan Creamed Onions

Entire recipe makes 8 servings
Serving size is 1 slice (1/8th of quiche)

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