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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: French
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli-rice Quiche

Recipe Tags: Quiche Recipes

Date Added: January 07, 2013

Ingredients:

3 Cups Rice Cooked
1 1/2 Cups Sharp Cheddar Cheese Grated
6 Unit Eggs separated, plus 2 egg yolks
1 Teaspoon Salt (to taste)
1/2 Cup Onion Chopped
2 Packages Broccoli (10-oz) frozen chopped
1/2 Cup Milk (evaporated is best)
1/4 Teaspoon Pepper hot red
1 Can Mushroom (4-oz) sliced drained
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Directions:

1. Combine rice, 3/4 cup cheese, 2 slightly-beaten eggs and 1/2 teaspoon salt.

2. Press mixture firmly and evenly over bottom and sides of a greased 12 inch pizza pan or 2 (9 inch) pie pans.

3. Set aside. Add onions to broccoli and cook according to package directions.

4. Drain well. Beat remaining eggs slightly and stir in milk, pepper, mushrooms, and remaining 1/2 teaspoon salt.

5. Add to broccoli and mix well. Pour into rice crust.

6. Bake at 375 for 20 minutes. Sprinkle cheese on top and bake 10 more minutes.

7. Cool some before cutting. Yield: 10 to 12 servings.

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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, Milk, Gluten, Mushroom, Rice, Cheese, Onion allergies.
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