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Vegetable Rice Quiche recipe

Vegetable Rice Quiche.

A cheesy vegetable quiche with a rice crust.

Recipe: Vegetable Rice Quiche

6 large eggs – divided use
2 cups cooked rice (2/3 cup raw)
1 (10-ounce) package frozen chopped broccoli
1/3 cup chopped green pepper
1/3 cup chopped green onions with tops
1 clove garlic, minced
3/4 cup (3 ounces) shredded cheddar cheese
1 (2-ounce) jar sliced pimientos, drained
1 (2-ounce) can sliced mushrooms, drained
1/2 cup milk

  • In medium bowl, beat 1 of the eggs. Addrice. Stir until well blended. Press mixture onto bottom andup sides of lightly greased 9-inch pie plate or shallow bakingdish. Set aside.
  • In non-stick skillet, over medium heat,add broccoli, pepper, onions and garlic. Cover. Cook, stirringoccasionally, until broccoli is thawed, about 5 minutes. Setaside to cool slightly. Stir in cheese, pimientos and mushrooms.Spoon into prepared crust.
  • In large bowl, beat together remainingeggs and milk until well blended. Pour over vegetables.
  • Bake in preheated 375ºF (190ºC)oven until knife inserted near center comes out clean, about35 to 45 minutes.

    Makes 6 servings.

    Adapted Recipe and photograph providedcourtesy of the American Egg Board.

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  • Comments

    1 Comment


    This recipe is super versatile you can make it your own by adding your own choice of vegetables and extra protein I chose smoked salmon but you may like to swap this for king prawns or chicken. Hello! Have you tried nutritional yeast? That tastes like cheese so good for the topping.. regarding the creme fraiche I m not too sure perhaps a touch of soya yoghurt? Let me know if you try it! xx

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