Veg Rice Quiche
6 eggs, divided
2 cups cooked rice (2/3 cup raw)
1 package (10 oz.) frozen chopped broccoli
1/3 cup chopped green pepper
1/3 cup chopped green onions with tops
1 clove garlic, minced
3/4 cup (3 oz.) shredded reduced-fat Cheddar cheese
1 jar (2 oz.) sliced pimientos, drained
1 can (2 oz.) sliced mushrooms, drained
1/2 cup skim or low-fat milk
In medium bowl, beat 1 of the eggs. Add rice. Stir until well blended. Press mixture
onto bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set
In non-stick pan, over medium heat, add broccoli, pepper, onions and garlic. Cover.
Cook, stirring occasionally, until broccoli is thawed, about 5 minutes. Set aside to cool
slightly. Stir in cheese, pimientos and mushrooms. Spoon into prepared crust.
In large bowl, beat together remaining eggs and milk until well blended. Pour over
vegetables. Bake in preheated 375ºF oven until knife inserted near center comes out
clean, about 35 to 45 minutes.