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
Makes 6 servings.
Adapted Recipe and photograph providedcourtesy of the American Egg Board.
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