Spinach, Cheddar Quiche

thought id start this off with something i made tonight. it was super good! if you like quiche. im gonna be posting a lot of Weight Watchers recipes because that is what i follow. but hopefully you all can find some that work for your family! i only know the 'points' information. i dont have the other info (cals, fiber etc). Just know that it is 'healthy'. :)

note: i substituted spinach for broccoli and i sauteed portobello mushrooms (diced) with the onions. good!!

Paul liked this recipe a lot. we are shoving it down Fia's face so she can have yogurt. enjoy!

Ingredients 6 oz pie crust, 9-inch, refrigerated 2 tsp olive oil 1/2 cup(s) 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 large egg white(s) 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 frozen chopped broccoli, thawed and well-drained 1 Tbsp grated Parmesan cheese Instructions 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 center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. Notes Not a broccoli fan? Substitute spinach in its place.