Broccoli And Rice Quiche

• 2 c. water
• 2 (10 oz.) pkg. frozen chopped broccoli
• 1/2 c. chopped onion
• 3 c. cooked long grain rice
• 6 oz. shredded reduced-fat sharp Cheddar cheese, divided
• 1 1/2 c. frozen egg substitute, thawed and divided
• Mazola vegetable spray
• 1 tsp. pepper
• 1/2 c. skim milk
• 2 (2 1/2 oz.) jars sliced mushrooms, drained

1. Bring water to a boil in a medium saucepan.
2. Add broccoli and onion; cover.
3. Reduce heat and simmer 8 to 10 minutes or until vegies are tender.
4. Drain well; set aside.
5. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt.
6. Press evenly over bottoms and up sides of two 9-inch quiche dishes or pie plates, coated with spray Mazola.
7. Combine remaining 1 cup egg substitute, remaining salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well.
8. Pour mixture into dishes.
9. Bake at 375u0b0 for 20 minutes.
10. Remove from oven and sprinkle remaining cheese.
11. Bake until cheese melts (10 minutes).
12. Serves 12 (145 calories per serving).

water, broccoli, onion, long grain rice, cheddar cheese, frozen egg substitute, vegetable spray, pepper, milk, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249264 (may not work)