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Vegetable Quiche

 Vegetable Quiche
"I've made and served this tasty dish for a long time," reports Elnora Johnson of Union City, Tennesee. "It has a unique rice crust and really holds up well for cutting."
8 ServingsPrep: 20 min. Bake: 25 min.


  • 1-1/2 cups cooked brown rice
  • 3/4 cup egg substitute, divided
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups chopped fresh broccoli
  • 3/4 cup sliced fresh mushrooms
  • 1/4 cup fat-free milk
  • 1 tablespoon butter, melted


  • In a small bowl, combine the rice, 1/4 cup egg substitute and half of
  • the cheese. Pat onto the bottom and up the sides of a 9-in. pie
  • plate coated with cooking spray. In another bowl, combine the
  • broccoli, mushrooms, milk, butter and remaining egg substitute. Pour
  • into crust.
  • Bake at 375° for 20-25 minutes or until a knife inserted near the
  • center comes out clean. Sprinkle with the remaining cheese; bake 2-3
  • minutes longer or until cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 piece equals 131 calories, 6 g fat (0 saturated fat), 7 mg cholesterol, 119 mg sodium, 13 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

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Vegetable Quiche (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.