Vegetable Quiche Recipe

4 2 2
Vegetable Quiche Recipe
Vegetable Quiche Recipe photo by Taste of Home
Publisher Photo

Vegetable Quiche Recipe

Read Reviews
4 2 2
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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 in the center comes out clean. Sprinkle with the remaining cheese; bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Vegetable Quiche in Taste of Home April/May 1994, p18

Nutritional Facts

1 piece: 131 calories, 6g fat (0 saturated fat), 7mg cholesterol, 119mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese; bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Vegetable Quiche in Taste of Home April/May 1994, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Quiche

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TiffanyJones User ID: 4726403 5981
Reviewed Jun. 3, 2011

"This is a very low fat, low salt, healthy recipe. It has plenty of protein, veggies, and good carbs from the brown rice. I absolutely love the rice crust. You can even substitute your fav veggies without having to change the recipe. I use some frozen or fresh veggies sometimes. Very healthy, very tasty."

MY REVIEW
Meliss83 User ID: 2892827 4987
Reviewed Nov. 12, 2010

"Never made Quiche before, Not too crazy about the rice. I have made this again but I omit the rice and add in aspparagus or red peppers, and 1 TBSP of prepared Whole seeded mustard. Yummy"

Loading Image