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Vegetable Medley Quiche in Rice Crust




Source of Recipe


More Choices for a Healthy Low-Fat You/Thomas Peters


List of Ingredients




3 cups cooked short-grain rice
1 Tbsp. olive oil
2 stalks celery,chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 zucchini or yellow squash, halved lengthwise and sliced
3 cups broccoli, cut into bite-size pieces
1 tsp. McKay's Chicken-Style Seasoning (or other chicken-style" seasoning/recipes in archives)
1 tsp. garlic powder
1/4 tsp. salt

Tofu Filling:

2 cups tofu, soft
1 Tbsp. lemon juice
1 Tbsp. olie oil
1 Tbsp. liquid sweetener of choice
2 tsp. garlic powder
1 tsp. dried basil
1/4 tsp. salt
2 - 4 Tbsp. tofu milk

Recipe



Prepare rice as directed on package. Short-grain rice will be stickier and hold together to form crust. Spray nonstick cooking spray into 9-inch pie plate. Press rice into pie plate to form a crust that is approximately 1/2-inch thick.

In nonstick skillet over medium-high heat, heat olive oil, celery, onion, and red bell pepper until tender. Add garlic and cook an additional 2 minutes. Add zucchini, broccoli, McKay's Chicken-Style Seasoning, garlic powder, and salt. Cook until vegetables are tender.

In blender, combine tofu filling ingredients. Blend until smooth. Add more tofu milk for pourable consistency.

Combine cooked vegetables and tofu mixture and mix well. Pour into rice pie shell. Bake at 375 degrees F. for 30 - 35 minutes, or until knife inserted comes out clean and filling is light brown. Serve warm.