Fresh Veggie and Herb Quiche |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Nice on a Sunday brunch table from Cooking Light, 1988. Ingredients:
2 cups cooked long-grain rice (cooked without salt or fat) |
1 egg, lightly beaten |
3/4 cup shredded swiss cheese |
1/2 teaspoon salt, divided |
vegetable oil cooking spray |
1 cup chopped fresh broccoli |
1 cup chopped fresh cauliflower |
1/2 cup finely shredded carrot |
2 eggs, lightly beaten |
3/4 cup evaporated skim milk |
1/4 cup water |
1 tablespoon minced fresh thyme |
1 tablespoon minced fresh oregano |
1/4 teaspoon pepper |
Directions:
1. Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well.
2. Press mixture into a 9 inch pie plate coated with cooking spray.
3. Bake at 350°F for 5 minutes, set aside.
4. Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender.
5. Drain.
6. Arrange broccoli, cauliflower, and carrot in rice shell.
7. Sprinkle with remaining 1/2 cup cheese.
8. Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese.
9. Bake at 375°F for 40 minutes or until set.
10. Let stand 5 minutes, serve warm.
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