Fresh Veggie and Herb Quiche

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Nice on a Sunday brunch table from Cooking Light, 1988.

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.
Most Helpful

Very good, different dish. I was intrigued by the use of rice in creating the crust for this quiche - and really enjoyed it. A nice blend of vegetables and seasonings and clear, accurate instructions.

HeatherFeather March 17, 2003

Although this wasn't followed exactly, I used it as inspiration. I'm all out of rice, so I made a crust for it and changed the cheese to cheddar, because my son won't eat swiss. It turned out great and I thank you for the inspiration. :D

SmoochTheCook March 26, 2007