Vegetable Rice Quiche


Vegetable Rice Quiche

Vegetable Rice Quiche

Course Breakfast, Brunch
Cuisine American
Keyword Broccoli, canned mushrooms, cooked rice, eggs, pimientos
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 196kcal


  • 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


  • 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


Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 196kcal | Carbohydrates: 21g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 185mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 972mcg | Vitamin C: 60mg | Calcium: 148mg | Iron: 2mg

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