Broccoli Ricotta Quiche
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
broccoli florets
cooked |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
| 1 | tablespoon |
onions
finely chopped |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
yogurt, low-fat
|
|
| ½ | cup |
ricotta cheese
|
|
| ½ | cup |
cheddar cheese
grated |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | pinch |
nutmeg
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
broccoli florets
cooked |
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inch |
|
| 15 | ml |
onions
finely chopped |
|
| 2 | large |
eggs
|
|
| 177 | ml |
yogurt, low-fat
|
|
| 118 | ml |
ricotta cheese
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 1 | pinch |
nutmeg
grated |
*
|
Directions
Spread broccoli in bottom of pastry shell.
Sprinkle on onion.
Combine eggs, yogurt, cheeses, salt and pepper.
Beat until smooth. Pour mixture over broccoli.
S prinkle grated nutmeg on top.
Bake in preheated 375℉ (190℃) oven for 30 minutes, or until filling is firm and pie shell is golden.
