BROCCOLI-RICE QUICHE

By curly

Ingredients

• 1/2 cup chopped onions
• 2 small heads of broccoli (or 2 10-oz pkgs. frozen, chopped broccoli)
• 2 cups hot cooked rice
• 1 to 1-1/2 cups grated sharp cheddar cheese (6 oz)
• 6 eggs
• 1 tsp salt
• 1/2 cup milk
• 1 can (4 oz) sliced mushrooms, drained

Preparation

Step 1

Steam onions with broccoli. Drain well and set aside.

Combine rice, 3/4 cup cheese, 2 eggs (slightly beaten) and 1/2 tsp salt.

Press mixture firmly and evenly over bottom and sides of two greased 9-inch pie pans to form a crust.

Beat remaining four eggs slightly. Stir in milk, mushrooms and remaining 1/2 tsp of salt. Add to broccoli and mix well.

Spoon into the rice crust. Bake at 375 degrees for 20 minutes. Sprinkle with remaining 2/4 cup cheese and bake 10 minutes longer.

Cool a few minutes before cutting into wedges.