Vegetable Rice Quiche
A simple cheese and vegetable quiche with an easy rice crust.
6 large eggs - divided use
2 cups cooked rice*
1 (10-ounce) package frozen chopped broccoli
1/3 cup chopped green pepper
1/3 cup chopped green onions with tops
1 clove garlic, minced
3/4 cup shredded cheddar cheese
1 (2-ounce) jar sliced pimientos, drained
1 (2-ounce) can sliced mushrooms, drained
1/2 cup milk
Salt and ground black pepper to taste
- 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 aside.
- In non-stick skillet, 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, milk, salt and pepper until well blended. Pour over vegetables.
- Bake in preheated 375ºF (190ºC) oven until knife inserted near center comes out clean, about 35 to 45 minutes.
Makes 6 servings.
*For 2 cups cooked rice, bring 1 1/3 cups water and 1/4 teaspoon salt to boil, stir in 1/3 cup long grain rice, cover, reduce heat and simmer for 20 minutes. Fluff with fork, cool completely before proceeding with recipe.
Adapted Recipe and photograph provided courtesy of the American Egg Board.