No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (167g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon lemon pepper
Calories 207
Calories from Fat 74		(36%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 155mg		51%
Sodium 151mg		6%
Potassium 228mg		6%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 1.7g	6%
	Sugars 1.5g
Protein 10.4g		20%
detailed view... how is this calculated?

Menus using this recipe:

Week of 2/1

Motivated Mama

Broccoli Rice Low Cal-Big Flavor Quiche

Recipe #307409 | 35 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Grace4Gayle
Jun 4, 2008

This is a no-guilt version of this French import that won't break the budget. The rice crust is unusual but very yummy. Even my kids love this and I have to make two at a time for my family to get enough.

SERVES 6 , 1 quiche (change servings and units)

Ingredients

2 cups hot cooked rice
3/4 cup shredded cheddar cheese
4 eggs, beaten
1 1/2 cups chopped fresh broccoli or frozen thawed broccoli
1/2 cup fresh sliced mushrooms or 2 1/2 ounces canned sliced mushrooms
1/2 cup chopped onion
1 teaspoon lemon pepper

Directions

1
Preheat oven to 375 degrees.
2
Spray a 9 inch pie plate with cooking spray.
3
In a large bowl combine rice, 1/2 cup cheddar cheese, and 1 egg.
4
Evenly spread mixture in prepared pie plate.
5
In a medium bowl, combine remaining 3 eggs, broccoli, mushrooms, onion and lemon pepper.
6
Spread mixture in crust. Bake for 15 to 20 minutes.
7
Sprinkle remaining 1/4 cup cheddar evenly over top and bake for an additional 10 minutes.
8
Place pie plate on wire rack and let set for 10 minutes.
9
Cut into 6 wedges.

Questions about this recipe?

Featured Reviews for This Recipe

From: Okra

On Feb 27, 2009

I'm always on the look-out for dishes to make for my meatless meals that I have once or twice a week and I will definitely make this again, tho with adjustments. The onions were still raw so next time I'll sautè them first. And it screams for salt and pepper. I enjoy quiche but don't like the calories that most crusts add. The rice crust in this recipe is great!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: pknickerson

On Feb 23, 2009

Amazing! Highly suggest you make two. Also used brown rice and a can of mushrooms. Did not have the lemon pepper spice and was worried it might taste bland but the mushroom and onion flavor were more than enough. Will be making often.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Motivated Mama

On Feb 3, 2009

I really didn't have high expectations for this dish, especially with no reviews. I was sure the rice would be mushy and crumbly and that the eggs wouldn't set and that it needed milk, but I went ahead and made it anyway because the rice crust intrigued me... I sure am glad I gave it a try!! I made it exactly as written and used brown rice. The crust held together perfectly and had a nice crisp, but soft texture. It cooked in exactly the time that was given too! The broccoli and mushrooms were great but I am looking forward to making many varieties of this dish. Thank you so much for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews