Vegetable Rice Quiche

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Vegetable Rice Quiche
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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

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

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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