Chicken divan quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Long-grain rice, uncooked |
| 1¼ | cup | Water |
| ¼ | teaspoon | Salt |
| 2 | Eggs, lightly beaten | |
| 1½ | cup | Cheddar cheese, shredded |
| . (divided use) | ||
| 1 | pack | Frozen broccoli (10oz) |
| 3 | tablespoons | Red bell pepper, chopped |
| 3 | tablespoons | Onion, chopped |
| 1 | tablespoon | All-purpose flour |
| 1 | can | Chunk chicken, (6 3/4oz) |
| 4 | Eggs, slightly beaten | |
| 1 | cup | Half-and-half |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper, ground |
Directions
Combine the rice, water and salt in a 1½ quart casserole. Cover with heavy-duty plastic wrap and microwave on high for 5 minutes.
Cook, covered, at medium-high (70 percent power) for 12 minutes or until the rice is tender. Cool.
Combine the rice, 2 eggs and ½ cup of cheese; stir well. Spread on the bottom and the sides of a 9-inch quiche dish.
Microwave the broccoli according to the package directions; drain well. Combine the broccoli, bell pepper, onion and flour; stir well and spoon into the quiche dish. Top with the chicken and ½ cup cheese.
Combine the 4 eggs and last four ingredients; mix well. Pour mixture over chicken and microwave at medium-high 9 to 10 minutes or until set. Sprinkle with the remaining ½ cup of cheddar cheese, and let stand about 10 minutes.
Nutritional information: per serving: 382 calories; ?? protein; 22g fat; ?? carbohydrates; 286mg cholesterol; 617mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95