Fresh Veggie and Herb Quiche

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“Nice on a Sunday brunch table from Cooking Light, 1988.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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