Recipe: Mushroom Quiche with Brown Rice Crust
Breakfast and Brunch 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.
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.
MsgID: 3111327
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter Q Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter Q Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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