Broccoli & Rice Quiche

Name: Broccoli & Rice Quiche
Ingredients: 2 cups water; 2 (10 ounce) packages frozen chopped broccoli; 1/2 cup onion, chopped; 3 cups cooked long-grain rice, cooked without salt or 3 cups fat; 6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups); 1 1/2 cups frozen egg substitute, thawed & divided; 3/4 teaspoon salt, divided; vegetable oil cooking spray; 1/2 teaspoon pepper; 1/2 cup skim milk; 2 (2 1/2 ounce) jars sliced mushrooms, drained

11 ingredients

11 steps

Ingredients

2 cups water
2 (10 ounce) packages frozen chopped broccoli
1/2 cup onion, chopped
3 cups cooked long-grain rice, cooked without salt or 3 cups fat
6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups)
1 1/2 cups frozen egg substitute, thawed & divided
3/4 teaspoon salt, divided
vegetable oil cooking spray
1/2 teaspoon pepper
1/2 cup skim milk
2 (2 1/2 ounce) jars sliced mushrooms, drained

Directions

1

Bring the water to a boil in a medium saucepan.
2

Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
3

Drain well, and set aside.
4

Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
5

Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
6

Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
7

Pour mixture evenly into prepared dishes.
8

Bake at 375 degrees for 20 minutes.
9

Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
10

Bake an additional 10 minutes or until cheese melts.
11

Let stand 5 minutes before serving.