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Vegetable Rice Quiche




Source of Recipe


Carolyn Johnson


List of Ingredients




6 eggs, divided
2 cups cooked rice, preferably brown (2/3 cup raw)
1 package (10 ounces) frozen chopped broccoli
1/3 cup chopped green onions
1/3 cup chopped green pepper
1 clove garlic, minced
3/4 cup (3 ounces) shredded cheddar cheese
1 jar (2 ounces) sliced pimentos, drained, optional
1 can (2 ounces) sliced mushrooms, drained
1/2 cup milk


Recipe




Heat oven to 375 degrees. In a medium bowl, beat one of the eggs. Add rice; stir until well blended. Press mixture onto bottom and up sides of lightly greased 9-inch pie plate. Set aside.
In nonstick skillet, over medium-heat, add broccoli, onions, green pepper and garlic. Cover and cook, stirring occasionally, until broccoli is thawed, about 5 minutes. Set aside to cool slightly. Stir in cheese, pimentos and mushrooms. Spoon into prepared crust.
Break remaining eggs into large bowl. Add milk and beat until well blended. Pour over vegetables. Bake in oven until knife inserted near center comes out clean, about 35 to 45 minutes.

Yields 6 servings.
Per serving: 237 calories; 11 g fat (5 g saturated fat; 42 percent calories from fat); 21 g carbohydrates; 230 mg cholesterol; 218 mg sodium; 14 g protein; 3 g fiber.