Posted by Grandma Jeanne on January 1, 2008
6 ounce pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion, chopped
1-1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg
2 large egg white
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 ounce frozen chopped broccoli, thawed and well-drained (you can substitute spinach)
1 tablespoon grated Parmesan cheese
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 saute 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.
POINTS Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy
Posted by Grandma Jeanne on March 12, 2007
Crust
1-1/3 cups all-purpose flour
1/8 teaspoon salt
1 stick chilled butter, cut into small pieces
2 to 3 tablespoons cold water
Filling
10 strips lean bacon
4 large eggs
1-1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 cup shredded white Cheddar cheese (about 2 ounces)
To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees. On a lightly floured surface using a lightly floured rolling pin, roll the dough into an 11-inch circle. Fit into 9-inch pan. Trim edge, leaving 1/4-inch overhang. Fold under to form stand-up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
Bake for 10 minutes. Remove the foil and weighs. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and Cheddar cheese.
Bake at 375 degrees until golden and custard is set – about 30 minutes.
Serve warm.
Makes 8 servings.
Just add a tossed green salad or some fruit, and you have a wonderful breakfast or lunch.