Vegetable Rice Quiche
Posted On June 14, 2022
Servings: 6
Ingredients
- 6 large eggs divided
- 2 cups cooked rice 2/3 cup raw
- 10 oz. broccoli frozen chopped
- 1/3 cup green bell pepper chopped
- 1/3 cup green onions chopped with tops
- 1 clove garlic minced
- 3/4 cup reduced-fat Cheddar cheese 3 oz. shredded
- 2 oz. pimientos jar, sliced, drained
- 2 oz mushrooms can sliced, drained
- 1/2 cup skim milk or low-fat
Instructions
- In medium bowl, beat 1 of the eggs. Add rice. Stir until well blended. Press mixture onto bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside.
- In non-stick skillet, over medium heat, add broccoli, pepper, onions and garlic. Cover. Cook, stirring occasionally, until broccoli is thawed, about 5 minutes. Set aside to cool slightly. Stir in cheese, pimientos and mushrooms. Spoon into prepared crust.
- In large bowl, beat together remaining eggs and milk until well blended. Pour over vegetables.
- Bake in preheated 375ºF oven until knife inserted near center comes out clean, about 35 to 45 minutes.
- 6 servings
Notes
Times are approximate. Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Vegetable Rice Quiche
Amount per Serving
Calories
196
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
190
mg
63
%
Sodium
185
mg
8
%
Potassium
360
mg
10
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
972
mcg
108
%
Vitamin C
60
mg
73
%
Calcium
148
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
About The Author
