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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this in a Pilsbury cookbook, one of those by the checkstands in the grocery store. We like this recipe. It is simple but tastes like you spent time cooking it. I chop the broccoli up finer than the recipe says and the kids will eat it too. Sneaky! I also chopped some left over ham I had in the fridge. It was pretty good in there. Ingredients:
1 1/2 cups milk |
3 eggs |
1 tablespoon dijon mustard |
1/4 cup finely chopped onion (i use 1/2 c because we love onion) |
3/4 cup shredded swiss cheese |
1 (2 ounce) jar diced pimentos, drained |
1 1/2 cups cooked fresh broccoli, chopped (i chop mine more finely than the recipe says) |
3/4 cup uncooked instant brown rice or 3/4 cup white rice, whichever you like |
Directions:
1. Heat oven to 350 and spray a 9 inch pie pan with non-stick cooking spray.
2. In large sauce pan, heat milk until very hot but not boiling.
3. Meanwhile in small bowl beat eggs and mustard until well blended.
4. Add onion, cheese and pimiento and mix well.
5. Stir cooked, chopped broccoli and rice into hot milk.
6. Slowly add egg mixture, stirring constantly.
7. Pour into sprayed pan.
8. Bake at 350 30-35 minutes or until knife inserted in center comes out clean.
9. Let stand 5 minutes before serving.
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