Broccoli & Rice Quiche

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups water
• 2 (10 ounce) packages frozen chopped broccoli
• 1/2 cup onion, chopped
• 3 cups cooked long-grain rice, cooked without salt or 3 cups fat
• 6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups)
• 1 1/2 cups frozen egg substitute, thawed & divided
• 3/4 teaspoon salt, divided
• vegetable oil cooking spray
• 1/2 teaspoon pepper
• 1/2 cup skim milk
• 2 (2 1/2 ounce) jars sliced mushrooms, drained

Recipe

• 1 bring the water to a boil in a medium saucepan.
• 2 add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• 3 drain well, and set aside.
• 4 combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• 5 press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• 6 combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• 7 pour mixture evenly into prepared dishes.
• 8 bake at 375 degrees for 20 minutes.
• 9 remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• 10 bake an additional 10 minutes or until cheese melts.
• 11 let stand 5 minutes before serving.