Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Crust
2 cups leftover rice (white or brown)
1 egg, beaten
1 teaspoon soy sauce
Mix together rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate.
Bake crust at 350 degrees F for 10 minutes. Remove from oven.
Filling
1/2 pound broccoli, (fresh or frozen), cooked until tender but not soft
4 eggs, beaten
1 1/2 cups milk, cream or half-n-half (whichever you prefer)
1 cup mild cheese, grated (such as Monterey jack, Colby - in any combination)
Salt and pepper to taste
Dash nutmeg or ground mace
Place broccoli in bottom of crust. Mix together eggs, milk, and spices. Pour over broccoli. Top with
cheese. Bake at 350 degrees F for 45-50 minutes, or until knife inserted near center of pie comes out
clean. Remove from oven and let sit 10 minutes before slicing.
Serves 4-6.
Broccoli Quiche 749
Broccoli, Crab and Cheddar Quiche
1 (9-inch) unbaked pie shell
1 cup chopped fresh broccoli
1 (4 1/4 to 6 ounce) can crabmeat, drained, rinsed and patted dry
1 cup (4 ounces) shredded sharp Cheddar cheese
3 eggs
1 cup heavy (whipping) cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Preheat oven to 350 degrees F.
Prick unbaked pie shell with fork; bake 7 minutes. Remove pie shell from oven; place broccoli and
crabmeat evenly in bottom of pie shell. Cover broccoli and crabmeat with cheese.
In small bowl, beat eggs well; stir in cream, salt and pepper. Pour egg mixture slowly into center of pie
shell so mixture spreads evenly. Bake at 350 degrees F for 35 to 45 minutes or until golden brown.
Cut into wedges to serve.
Makes 6 servings.
Broccoli, Crab and Cheddar Quiche 750

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