Broccoli-rice quiche

Yield: 10 Servings

Measure 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

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, .

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