Gluten-Free Vegetable Quiche

Gluten-Free Vegetable Quiche

This is great for brunch or a lunch. I serve it with salad for a complete meal. vegetable-quiche

Crust

1 ½ c cooked brown rice

1 egg white

 Filling

1 c chopped broccoli

1/2 frozen kernel corn

1/3 c finely chopped carrots

1/2 c chopped mushrooms

1/4 c chopped onion

2 tbsp. minced parsley

1 c shredded mozzarella cheese

1 tbsp. gluten-free flour

1 c evaporated skim milk

1 c egg substitute

2 tbsp. grated Parmesan cheese

 Method

Combine the brown rice and egg white. Mix well.

Coat a 9-inch deep-dish pie pan with non-stick cooking spray. Use the back of a spoon to press the mixture over the bottom and sides of the pan forming an even crust.

Combine all the remaining ingredients (except Parmesan cheese), mix well and pour over the rice crust.

Sprinkle the Parmesan cheese over the top.

Bake at 375 F for 50 minutes, or until the top is golden and a sharp knife inserted in the center of the quiche comes out clean. Remove from oven and let stand for 5 minutes before cutting.

Serve 5 – 6

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