Fresh Veggie and Herb Quiche

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

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  cups cooked long-grain rice (cooked without salt or fat)
• 1  egg, lightly beaten
• 3⁄4 cup  shredded swiss cheese
• 1⁄2 teaspoon salt, divided
•  vegetable oil cooking spray
• 1  cup  chopped fresh broccoli
• 1  cup  chopped fresh cauliflower
• 1⁄2 cup  finely shredded carrot
• 2  eggs, lightly beaten
• 3⁄4 cup  evaporated skim milk
• 1⁄4 cup water
• 1  tablespoon  minced fresh thyme
• 1  tablespoon  minced fresh oregano
• 1⁄4 teaspoon pepper

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.