Recipe: Easy Quiche

This recipe is an adaptation of an old Weight Watchers recipe for Broccoli Cheddar Quiche that I got years ago.  It's the simplest and best recipe I've found for quiche, and it's easy to adapt for different quiche fillings.
 
Spinach and Cheese Quiche
Serves 6-8

Ingredients 

• 6 oz pie crust, 9-inch, refrigerated  
• 2 tsp olive oil  
• 1/2 cup uncooked red onion, chopped  
• 1 1/4 cups part-skim ricotta cheese  
• 1 cup reduced fat shredded cheddar cheese  
• 1 large egg
• 2 large egg whites
• 1 Tbsp Dijon mustard  
• 1 tsp dried oregano 
• 1 tsp dried rosemary 
• 1/2 tsp table salt, or more to taste  
• 10 oz frozen chopped spinach
• 1 Tbsp grated Parmesan cheese  

Instructions

• In a colander, run cool water over the spinach until it is thawed.  After the spinach is thawed, allow it to drain while you prepare the quiche filling.

• Preheat the oven to 375ºF.  Press pie crust into a 9-inch pie plate and refrigerate until you're ready to fill the quiche.

• Heat the oil in a small skillet over medium heat. Add onion and sauté until it is soft, about 3 minutes. 

• In a large bowl, add the cooked onion, ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, rosemary, and salt.  Mix well.

•  Fold the spinach into the filling mixture.

•  Spoon the mixture into your pie crust and pat the surface with a wooden spoon to make it level.

•  Sprinkle the top of the quiche with the Parmesan cheese. 


• Bake until a knife inserted near the center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing and serving.

Instead of spinach, you can use 10 ounces of any vegetable, or a combined 10 ounces of any other filling, like ham, mushrooms, broccoli...

Let me know what variations you try!