Recipe: Broccoli Rice Quiche

Christmastime favorite, but delicious anytime of year

This is my favorite, inexpensive, and easy recipe to make when I have company coming to visit, or to make ahead for Christmas Eve luncheon. It is complimented with either a dollop of sour cream and salsa on the side, or even better, smothered in “Perfect Every Time Hollandaise Sauce”.

  •  1 1/2 C hot cooked rice
  • 10 – 12 oz frozen chopped broccoli florets, cooked
  • 3 eggs
  • 1 small can sliced mushrooms, drained
  • 6 oz. grated cheddar cheese (or more, if you prefer)
  • 1/2 C plus 2 Tbsp. whole milk
  • salt, pepper

Directions:

  • Preheat oven to 375 degrees. Combine rice, one slightly beaten egg, and 1/2 of the cheese, (salt and pepper) and press into the bottom of a greased deep dish pie plate. (Pie plate doesn’t have to be a deep dish, but it is preferable).
  • When broccoli is cooled slightly, combine it with 2 eggs (slightly beaten), the mushrooms, and milk (salt and pepper).
  • Pour over the rice layer and bake at 375 degrees for 25 minutes until middle is firm and edges are slightly browned.
  • Top with the remaining grated cheese, return to oven and bake for 10 minutes more until cheese is melted and just starting to bubble.
  • Remove from oven and allow to stand 5 minutes before serving.
  • Complement with sides of sour cream and your favorite salsa, or smother it in a velvety layer of “Perfect Every Time Hollandaise Sauce”. Either way is scrumptious.


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