QUICHE - MUSHROOM CHICKEN

By akselden

Ingredients

• 2 1/2 C cooked brown rice
• 5 egg whites, divided
• 1/2 lb VELVEETA Light Pasteurized Process Cheese Product, cubed
• 1/2 tsp dried rosemary leaves, divided
• 1/4 C skim milk
• 1 C chopped cooked chicken
• 1 C sliced mushrooms
• 1/8 tsp pepper

Details

Servings 8

Preparation

Step 1

Heat oven to 350'F.

Mix rice, 2 of the egg whites and 1/4 tsp of the rosemary.

Press onto bottom and sides of lightly greased 10-inch quiche dish or pie plate to form crust. Bake 10 minutes.

Stir VELVEETA LIGHT Pasteurized Process Cheese Product and milk in saucepan over low heat until smooth. Add remaining 3 egg whites, remaining 1/4 tsp rosemary, chicken, mushrooms and pepper; mix lightly. Pour into crust.

Bake 35 to 40 minutes, or until filling is set. Garnish with fresh rosemary, if desired.