This is an absolute standard in our house for brunch. The rice crust makes for a beautiful and different sort of quiche.
Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 tsp salt in a small bowl; stir well. Press mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 for 5 min.
Place chopped broccoli and cauliflower in a vegetable steamer over boiling water; cover and steam 5 min or until crisp-tender. Drain.
Arrange broccoli, cauliflower, and carrot in rice shell. Sprinkle with remaining 1/2 cup cheese.
Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well; pour over cheese. Bake at 375(F) for 40 min or until set. Let stand 5 min. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 58 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 78.5mg | 24 % | |
Sodium 842.4mg | 29 % | |
Potassium 196.6mg | 5 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 26.1g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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