Broccoli-Rice Quiche

• 2 c. water
• 2 (10 oz.) pkg. frozen chopped broccoli
• 1/2 c. chopped onion
• 3 c. cooked long grain rice
• 1/2 c. (6 oz.) shredded, reduced fat sharp Cheddar cheese, divided
• 1/2 tsp. pepper
• 2 (2 1/2 oz.) jars sliced mushrooms, drained
• 1 1/2 c. egg substitute, divided
• 3/4 tsp. salt, divided
• vegetable cooking spray
• 1/2 c. skim milk

1. Bring water to boil in a saucepan.
2. Add broccoli and onion; cover, reduce heat and simmer 8 to 10 minutes.
3. Drain well; set aside.
4. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt.
5. Press evenly over bottoms and up sides of two 9-inch pie plates coated with cooking spray.
6. Combine 1 cup egg substitute, 1/2 teaspoon salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well.
7. Pour evenly into prepared dishes.
8. Bake at 375u0b0 for 20 minutes.
9. Remove from oven and sprinkle remaining 1 cup cheese; bake 10 minutes or until cheese melts.
10. Let stand 5 minutes before serving.
11. Yield:
12. 12 servings (145 calories and 19% fat per serving).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024672 (may not work)