Mom's Broccoli-Rice Quiche
Mom's Broccoli-Rice Quiche recipe
Yield
6 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice, cooked
hot |
|
| 4-5 | ounces |
cheddar cheese
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cups |
onions
chopped |
|
| 10 | ounces |
broccoli, frozen
|
|
| 2 | tablespoons |
milk
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | can |
mushrooms
drained, around four ounces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice, cooked
hot |
|
|
cheddar cheese
|
|
||
| 3 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
onions
chopped |
|
| 289 | ml/g |
broccoli, frozen
|
|
| 3E+1 | ml |
milk
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | can |
mushrooms
drained, around four ounces |
*
|
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.
