** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
For crust:
You can use regular crust, or, to use up leftover rice use 1-2 cups. Mix
together rice, 1 egg, and soy sauce (I sometimes add 1/2 cup mozzarella
cheese).
Spread evenly to cover a well-buttered quiche or pie pan. Bake crust (for
rice crust only) at 350 degrees for ten minutes and remove from oven.
For filling:
Place broccoli in bottom of crust. Mix together eggs, mild, and spices and
pour over broccoli. Top with cheese. Bake at 350 degrees for 45-50 minutes,
or until set. Remove from oven and let sit ten minutes before slicing.
NOTES : You can use almost any leftover vegetables and/or meat in this
recipe. I have used eggplant, ham & spinach, etc. It is a great way to
use up leftovers and is very easily adaptable to any ingredients you may
have on hand.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Soy, Milk, Gluten, MSG, Rice, Cheese allergies.
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