Broccoli-rice quiche
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice |
| 1½ | cup | Grated sharp Cheddar cheese |
| 6 | Eggs | |
| 1 | teaspoon | Salt |
| ½ | cup | Chopped onion |
| 2 | packs | (10-oz) frozen chopped broccoli |
| ½ | cup | Milk |
| ¼ | teaspoon | Pepper |
| 1 | can | (4-oz) sliced mushrooms; drained |
Directions
Combine rice, ¾ cup cheese, 2 slightly-beaten eggs and ½ teaspoon salt.
Press mixture firmly and evenly over bottom and sides of a greased 12 inch pizza pan or 2 (9 inch) pie pans. Set aside. Add onions to broccoli and cook according to package directions. Drain well. Beat remaining eggs slightly and stir in milk, pepper, mushrooms, and remaining ½ teaspoon salt. Add to broccoli and mix well. Pour into rice crust. Bake at 375ø for 20 minutes. Sprinkle cheese on top and bake 10 more minutes. Cool some before cutting. Yield: 10 to 12 servings.
ANN R. LEWIS (MRS. GENE, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .