Broccoli And Rice Quiche

Name: Broccoli And Rice Quiche
Ingredients: 2 c. water; 2 (10 oz.) pkg. frozen chopped broccoli; 1/2 c. chopped onion; 3 c. cooked long grain rice; 6 oz. shredded reduced-fat sharp Cheddar cheese, divided; 1 1/2 c. frozen egg substitute, thawed and divided; Mazola vegetable spray; 1 tsp. pepper; 1/2 c. skim milk; 2 (2 1/2 oz.) jars sliced mushrooms, drained

10 ingredients

12 steps

Ingredients

2 c. water
2 (10 oz.) pkg. frozen chopped broccoli
1/2 c. chopped onion
3 c. cooked long grain rice
6 oz. shredded reduced-fat sharp Cheddar cheese, divided
1 1/2 c. frozen egg substitute, thawed and divided
Mazola vegetable spray
1 tsp. pepper
1/2 c. skim milk
2 (2 1/2 oz.) jars sliced mushrooms, drained

Directions

1

Bring water to a boil in a medium saucepan.
2

Add broccoli and onion; cover.
3

Reduce heat and simmer 8 to 10 minutes or until vegies are tender.
4

Drain well; set aside.
5

Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt.
6

Press evenly over bottoms and up sides of two 9-inch quiche dishes or pie plates, coated with spray Mazola.
7

Combine remaining 1 cup egg substitute, remaining salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well.
8

Pour mixture into dishes.
9

Bake at 375° for 20 minutes.
10

Remove from oven and sprinkle remaining cheese.
11

Bake until cheese melts (10 minutes).
12

Serves 12 (145 calories per serving).