Broccoli and Rice Quiche
Broccoli And Rice Quiche is an moderately easy dinner. Made with 2 c. water, 2 (10 oz.) pkg. frozen chopped broccoli, 1/2 c. chopped onion, 3 c. cooked long grain rice and 6 oz. shredded reduced-fat sharp cheddar cheese, divided, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Bring water to a boil in a medium saucepan.
Add broccoli and onion; cover.
Reduce heat and simmer 8 to 10 minutes or until vegies are tender.
Drain well; set aside.
Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt.
Press evenly over bottoms and up sides of two 9-inch quiche dishes or pie plates, coated with spray Mazola.
Combine remaining 1 cup egg substitute, remaining salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well.
Pour mixture into dishes.
Bake at 375Β° for 20 minutes.
Remove from oven and sprinkle remaining cheese.
Bake until cheese melts (10 minutes).
Serves 12 (145 calories per serving).
π· Perfect Pairings
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