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Broccoli Rice Quiche

Heart.Foods's picture
  Water 2 Cup (32 tbs)
  Frozen chopped broccoli 20 Ounce (2 Packages, 10 Ounce Each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooked long grain rice 3 Cup (48 tbs) (Cooked Without Salt Or Fat)
  Shredded reduced fat sharp cheddar cheese 6 Ounce, divided (1 1/2 Cups)
  Frozen egg substitute 1 1⁄2 Cup (24 tbs), thawed and divided
  Salt 3⁄4 Teaspoon, divided
  Vegetable cooking spray 1
  Pepper 1⁄2 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Sliced mushrooms 5 Ounce, drained (2 Jars, 2 1/2 Ounce Each)

Bring water to a boil in a medium saucepan.
Add broccoli and onion; cover, reduce heat, and simmer 8 to 10 minutes or until vegetables are tender.
Drain well; set aside.
Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
Press evenly over bottoms and up sides of two 9-inch quiche dishes or pieplates coated with cooking spray.
Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
Pour mixture evenly into prepared dishes.
Bake at 375° for 20 minutes.
Remove from oven, and sprinkle evenly with remaining 1 cup cheese; bake an additional 10 minutes or until cheese melts.
Let stand 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish
Lacto Ovo Vegetarian

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Broccoli Rice Quiche Recipe