Broccoli & Rice Quiche

Ingredients

• 2 cups water
• 2 (10 ounce) packages frozen chopped broccoli
• 1/2 cup onion, chopped
• 3 cups cooked long-grain rice, cooked without salt or fat
• 6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups)
• 1 1/2 cups frozen egg substitute, thawed & divided
• 3/4 teaspoon salt, divided
• vegetable oil cooking spray
• 1/2 teaspoon pepper
• 1/2 cup skim milk
• 2 (2 1/2 ounce) jars sliced mushrooms, drained

Directions

1. 1

   Bring the water to a boil in a medium saucepan.

2. 2

   Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.

3. 3

   Drain well, and set aside.

4. 4

   Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.

5. 5

   Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.

6. 6

   Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.

7. 7

   Pour mixture evenly into prepared dishes.

8. 8

   Bake at 375 degrees for 20 minutes.

9. 9

   Remove from your oven and sprinkle evenly with remaining 1 cup cheese.

10. 10

    Bake an additional 10 minutes or until cheese melts.

11. 11

    Let stand 5 minutes before serving.