Broccoli And Cauliflower Rice Quiche Food

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
• Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
• In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
• Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
• Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
• Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
• Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

BROCCOLI AND CAULIFLOWER RICE QUICHE

Steps:

• Preheat oven to 350F
• Grease a 9 x 13 oven safe casserole dish with avocado oil.
• Add 1 tsp avocado oil to skillet with frozen cauliflower rice, cook until rice is tender, stir frequently.
• Whisk eggs and seasoning in a large bowl.
• Pour egg mixture into casserole dish, then add the broccoli and cauliflower rice. Make sure the veggies are evenly distributed throughout dish.
• If desired top with cheese or crumbled bacon.
• Bake for 40-45 minutes or until set.

BROCCOLI & RICE QUICHE

Steps:

• Bring the water to a boil in a medium saucepan.
• Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• Drain well, and set aside.
• Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• Pour mixture evenly into prepared dishes.
• Bake at 375 degrees for 20 minutes.
• Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• Bake an additional 10 minutes or until cheese melts.
• Let stand 5 minutes before serving.

BROCCOLI RICE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Generously grease a 9" deep dish pie plate.
• Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
• Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
• Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
• Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
• Serve with Salsa and sour cream or hollandaise sauce on the side.