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Breakfast page 1EGGS: QUICHE RECIPES >>>>> >  Broccoli Rice Quiche



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Yield: Makes 6 servings.

• 1/2 cup chopped onion
• 2 10-ounce packages frozen chopped broccoli
• 3 cups hot cooked rice
• 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
• 1 teaspoon salt, divided
• 6 eggs, divided
• 1 4-ounce can sliced mushrooms, drained
• 1/4 teaspoon ground black pepper
• 1/2 cup milk

Cook onion with broccoli according to broccoli package directions. Drain well; set aside. 
Combine rice, 3/4 cup cheese, 1/2 teaspoon salt and 2 eggs (slightly beaten). Press firmly and evenly over bottom and sides of greased 12-inch pizza pan or two 9-inch pie pans. 
Beat remaining 4 eggs slightly. Stir in mushrooms, pepper, remaining 1/2 teaspoon salt and milk. Add to broccoli and mix well. 
Spoon into crust. Bake at 375 degrees 20 minutes. Sprinkle with remaining 3/4 cup cheese; bake 10 minutes longer. Cool before cutting into wedges.

    Nutrition Facts
    Calories 337   
    Total Fat 16g 
    Cholesterol 252mg 
    Sodium 861mg 
    Total Carbohydrate 31g 
    Dietary Fiber 3g 
    Protein 19g

USA Rice Federation (www.usarice.com)


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