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Vegetable Quiche

Total Time

Prep: 20 min. Bake: 25 min.


8 servings

"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."


  • 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.

Nutrition 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.

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