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Broccoli Rice Quiche: Date Added: 29 Jul 2011
Listed in: Breakfasts

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

Cooking Instructions

Servings: Makes 6 servings

1. Cook onion with broccoli according to broccoli package directions. Drain well; set aside.
2. 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.
3. Beat remaining 4 eggs slightly. Stir in mushrooms, pepper, remaining 1/2 teaspoon salt and milk. Add to broccoli and mix well.
4. 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.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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