Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before This comfort-food recipe is part of our Perfectly Simple series. Click here to view other recipes in this series. Not a broccoli fan? Substitute spinach in its place.

Ingredients

6	oz pie crust, 9-inch, refrigerated
2	tsp olive oil
1/2	cup red onion(s), chopped
1 1/4	cup part-skim ricotta cheese
1	cup low-fat cheddar cheese
1	large egg(s)
2	large egg white(s)
1	tbsp Dijon mustard
1	tsp dried oregano
1/2	tsp salt
1/4	tsp black pepper, freshly ground
10	oz frozen chopped broccoli, thawed and well-drained
1	tbsp grated Parmesan cheese

Directions

1. 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.
   
   
2. 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.
   
   

Categories

Breakfast, Brunch

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat