Broccoli-Rice Quiche

Name: Broccoli-Rice Quiche
Ingredients: 2 c. water; 2 (10 oz.) pkg. frozen chopped broccoli; 1/2 c. chopped onion; 3 c. cooked long grain rice; 1/2 c. (6 oz.) shredded, reduced fat sharp Cheddar cheese, divided; 1/2 tsp. pepper; 2 (2 1/2 oz.) jars sliced mushrooms, drained; 1 1/2 c. egg substitute, divided; 3/4 tsp. salt, divided; vegetable cooking spray; 1/2 c. skim milk

11 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
1/2 c. (6 oz.) shredded, reduced fat sharp Cheddar cheese, divided
1/2 tsp. pepper
2 (2 1/2 oz.) jars sliced mushrooms, drained
1 1/2 c. egg substitute, divided
3/4 tsp. salt, divided
vegetable cooking spray
1/2 c. skim milk

Directions

1

Bring water to boil in a saucepan.
2

Add broccoli and onion; cover, reduce heat and simmer 8 to 10 minutes.
3

Drain well; 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 pie plates coated with cooking spray.
6

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

Pour evenly into prepared dishes.
8

Bake at 375° for 20 minutes.
9

Remove from oven and sprinkle remaining 1 cup cheese; bake 10 minutes or until cheese melts.
10

Let stand 5 minutes before serving.
11

Yield:
12

12 servings (145 calories and 19% fat per serving).