Broccoli & Rice Quiche

• 2 cups water
• 2 (10 ounce) packages frozen chopped broccoli
• 1/2 cup onion, chopped
• 3 cups cooked long-grain rice, cooked without salt or 3 cups fat
• 6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups)
• 1 1/2 cups frozen egg substitute, thawed & divided
• 3/4 teaspoon salt, divided
• vegetable oil cooking spray
• 1/2 teaspoon pepper
• 1/2 cup skim milk
• 2 (2 1/2 ounce) jars sliced mushrooms, drained

1. Bring the water to a boil in a medium saucepan.
2. Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
3. Drain well, and 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 quiche dishes or pie plates coated with cooking spray.
6. Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
7. Pour mixture evenly into prepared dishes.
8. Bake at 375 degrees for 20 minutes.
9. Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
10. Bake an additional 10 minutes or until cheese melts.
11. Let stand 5 minutes before serving.

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

Taken from www.food.com/recipe/broccoli-rice-quiche-59810 (may not work)