Broccoli quiche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh broccoli florets |
| ½ | cup | Chopped onions |
| ½ | cup | Sliced fresh mushrooms |
| 4 | Eggs; beaten | |
| ½ | cup | Half and half |
| 2 | cups | Cooked rice |
| 4 | ounces | Swiss cheese, shredded |
| 4 | ounces | Cheddar cheese, shredded |
| ¼ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Cayenne pepper |
| Tomato rose for garnish (optional) | ||
Directions
Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes. Garnish with tomato rose.
Each serving provides: * 221 calories * 12⅗ g. protein * 13⅕ g. fat * 12⅘ g. carbohydrate * 239 mg. sodium * 171 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias