Mom's Broccoli-Rice Quiche
Submitted by kjac
Microwave broccoli-rice quiche with a cooked rice and cheddar cheese crust, filled with broccoli, mushrooms, onions, and egg custard. A crustless quiche that skips the pie dough entirely.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minMom’s broccoli-rice quiche solves the most annoying problem with traditional quiche: the pie crust. Instead of a finicky pastry shell, cooked rice mixed with cheddar cheese and beaten egg gets pressed into the dish to form a savory, gluten-friendly crust that holds the filling beautifully. The whole thing cooks in the microwave in under 30 minutes, which makes this exactly the weeknight dinner for when the oven feels like too much.
The rice crust is firmer than it looks. Pressing the rice-cheese-egg mixture firmly into the dish is what gives it structural integrity. Loose packing means a crust that crumbles when sliced; tight packing means clean wedges that hold their shape.
Drain the broccoli thoroughly after microwaving. Frozen broccoli releases a lot of water as it thaws, and any extra liquid will weep into the custard and turn the quiche soupy. Press it firmly between paper towels.
Use canned mushrooms only if that’s what you have. Fresh sliced cremini sautéed first will dramatically improve the flavor, but the recipe was written for the convenience of canned. Either works.
The second microwave round (8 to 10 minutes after the filling is added) sets the custard. Watch it closely; the eggs go from set to rubbery quickly. The center should be just barely set with a slight jiggle when you pull it out. It firms up as it rests.
Pro Tips
- Use day-old, cold rice if possible. Fresh hot rice is sticky and harder to press into a crust shape; cold rice has separate grains that hold form better.
- Sharp cheddar gives more flavor punch than mild. The rice and broccoli are mild on their own and need a cheese with character.
- Cover the dish with a microwave-safe lid or vented plastic wrap during cooking. Steam keeps the surface from drying out.
Variations
- Bake instead of microwave: 350°F (175°C) for 35 minutes for a more traditional texture and golden top.
- Add cooked crumbled bacon or diced ham to the filling for a heartier version.
- Swap broccoli for chopped spinach, asparagus, or kale for different vegetable profiles.
Ingredients
Directions
Cook rice according to directions.
Combine rice, cheese, slightly beaten eggs and salt.
Press mixture firmly into greased dish.
Set aside.
Defrost broccoli in package.
Microwave 4 minutes on High.
Place broccoli in 1½ inch casserole; add onions to broccoli.
Microwave 6 to 8 minutes on High. Let stand 3 minutes covered.
Drain broccoli.
Beat remaining egg slightly.
Stir in milk, pepper, mushrooms and remaining salt; add to broccoli and mix well.
Spoon into rice quiche shell.
Microwave 8 to 10 minutes.
Sprinkle with remaining cheese.
Microwave 20 seconds on High, if necessary, to melt cheese.
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