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Broccoli-Rice Quiche


2 c. water
2 (10 oz.) pkg. frozen chopped broccoli
1/2 c. onion, chopped
3 c. cooked long-grain rice, cooked without salt or fat
1 1/2 c. (6 oz.) shredded reduced-fat sharp Cheddar cheese, divided
1 1/2 c. frozen egg substitute, thawed & divided
3/4 tsp. salt, divided
Vegetable cooking spray
1/2 tsp. pepper
1/2 c. skim milk
2 (2 1/2 oz.) jars sliced mushrooms, drained


Bring water to a boil in a medium saucepan. Add broccoli and onion; cover, reduce heat, and simmer 8 to 10 minutes or until vegetables are tender. Drain well; set aside. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt. Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.

Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well. Pour mixture evenly into prepared dishes. Bake at 375 degrees for 20 minutes. Remove from oven and sprinkle evenly with remaining 1 cup cheese; bake an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving.

Makes 12 servings.

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