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Brown Rice Quiche
- 2 cups cooked brown rice
- 1 egg, beaten
- 1/4 cup Cheddar cheese
- 1/2 cup egg whites
- 1 teaspoon dry mustard
- 1 teaspoon dried rosemary
- 2 ounces ham
- 1/2 cup skim milk
- 2 cups zucchini, chopped or shredded
- Salt and pepper, to taste
Preheat the oven to 425 degrees.
In a bowl, mix the brown rice, egg, and cheese and pour into an 8-by-8-inch baking pan. Transfer to the oven and bake for 10 minutes.
Reduce the temperature to 375 degrees. In a bowl, mix together the remaining ingredients, pour onto the rice crust, and bake until the eggs are set, about 30-35 minutes. Remove from the oven and let cool for 10 minutes before slicing.