rec.food.cooking/Jeanie (1999)

This tasty mushroom rice quiche is just as good and quicker to make if you happen to have any leftover brown rice in your fridge!

1 1/2 cups instant brown minute rice
1 1/4 cups water
4 eggs
10 1/2 oz can cream of mushroom soup
1/3 cup milk
1 cup diced cheddar
1 cup sliced mushrooms *
1 cup red and green peppers (sliced)
1/2 tsp rosemary

* I prefer fresh mushrooms, but canned mushrooms will do.

Bring water to a boil in a medium saucepan. Stir in rice; return to a boil. Cover, reduce heat and simmer 5 minutes.

Remove from heat. Let rice stand 5 minutes. Mix in 1 beaten egg then press into greased 9-inch pie plate.

Beat together mushroom soup, milk, and remaining eggs. Stir in mushrooms and then the remaining ingredients; pour mushroom mix over prepared rice crust.

Bake at 350 for 50 minutes until mushroom filling is set.