Broccoli Rice Quiche Food

BROCCOLI RICE

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

BROCCOLI QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

EASY BROCCOLI QUICHE RECIPE

Steps:

• Place oven rack in the middle position, place a cookie sheet on oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 25 times with a fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
• While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli florets, and cheese to the bottom of pre-baked pie crust.
• In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

GUEST CONTRIBUTOR

Steps:

• 1 Preheat the oven to 450°F. 2 Combine the rice, ¼ cup of the cheddar cheese, the Parmesan cheese, and 1 egg. 3 Press the mixture into the bottom and up the sides of a 9-inch pie pan to ¼-inch thickness. 4 Bake for 7 minutes until the crust begins to brown. 5 In a large bowl, beat the remaining 4 eggs with the herbes de Provence, nutmeg, salt, and pepper. 6 After the crust has baked, lower the oven temperature to 375°F. 7 Layer the broccoli, mushrooms, remaining 1 cup cheddar cheese, and scallions onto the crust. 8 Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes until set and the top is golden.

BROCCOLI AND CHEDDAR QUICHE WITH A BROWN RICE CRUST

Steps:

• Mix the rice, cheese and egg in a bowl.
• Press the rice mixture into a pie plate, about 1/4 inch thick.
• Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
• Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper.
• Pour the egg mixture into the pie crust.
• Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

BROCCOLI AND CHEESE QUICHE

Steps:

• Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge. Prick the base with a fork several times and freeze for 20 minutes.
• Preheat oven to 375° F. Line the crust with parchment and fill with baking weights, rice or dry beans. Bake for 12 minutes.
• Remove the parchment and weights and bake for another 10 minutes until barely starting to brown on the edges.
• In a large bowl, whisk together the eggs and milk. Add the cheese, garlic, oregano, salt, pepper and chopped broccoli. Stir to combine.
• In the partially baked crust, transfer the custard and broccoli mixture in an even layer.
• Bake for 35-40 minutes until the crust on the edge is brown and the center is just set.
• Serve warm or at room temperature.

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.

CHICKEN BROCCOLI QUICHE

Steps:

• To make the Crust: Preheat oven to 350 degrees F.
• Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
• To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
• In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
• Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

RICE-CRUST QUICHE

Steps:

• With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

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 AND CHEDDAR QUICHE WITH RICE CRUST

Steps:

• Heat oven to 400 F / 204 C degrees.
• Spray a pie dish with cooking spray (if making more or less than 4 servings, these will bake more evenly as mini quiches in a muffin pan; make 2 mini quiches per person). Whisk eggs (just the portion for the crust) and combine with rice, cheese (just the portion for the crust), salt and pepper. Gently press into bottom and sides of the pie dish. Bake until rice begins to turn golden brown, ~8 minutes (if making mini quiches, skip this initial baking step).
• In a mixing bowl, combine eggs, first portion of sour cream (reserve half for serving), salt and pepper. Beat with a whisk until smooth.
• Top crust with cheese and then broccoli. Pour egg mixture over top.
• Bake until eggs are cooked through, ~25 minutes for a full-size quiche and ~12 minutes for mini quiches.
• While quiche is baking, make vinaigrette by whisking together vinegar, mustard and oil. Season to taste with salt and pepper. Toss vinaigrette with greens, pecans and cranberries.
• Slice and serve quiche with sour cream on top. Enjoy with salad on the side.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
• Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

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.

CHEESY BROCCOLI AND RICE TART

Steps:

• Pairing broccoli and cheese together is a winning combination that makes any recipe better. Enjoy this savory and tasty breakfast tart with a creamy rice-based filling for added taste and texture. This quiche recipe is perfect for all of you French fanatics out there - Bon appetit!
• Step 1 Prepare pie crusts according to package directions. Prepare rice according to package directions. Cool cooked rice. Reduce oven to 350°F.
• Step 2 In a medium skillet, melt butter over medium heat. Add onions and celery and sauté until tender. In a large bowl combine eggs and cream. Add onions, celery, ham, cheddar cheese, Parmesan cheese and parsley. Divide mixture into prepared pie crusts. Bake 30 minutes or until centers are set. Allow to cool before serving.

FAVORITE BROCCOLI RICE QUICHE

Steps:

• Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on high (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on medium (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes. Garnish with tomato rose.

BROCCOLI AND RICE QUICHE

Steps:

• A light and delicious breakfast meal with Mahatma® Rice and a mixture of whipping cream, butter, chopped ham, beaten eggs, shredded cheddar cheese, parmesan cheese. All served and baked in a pie crust - ideal for your next Sunday brunch.
• Step 1 Preheat the oven and bake pie crusts according to package directions. Remove from the oven and set aside.
• Step 2 Prepare Mahatma® Seasoned Rice Mix according to package directions. Cool cooked rice.
• Step 3 In a medium skillet, melt butter over medium heat. Add onions and celery and sauté until tender. In a large bowl combine eggs and whipping cream. Add the cooked onions and celery, diced ham, shredded cheese, Parmesan cheese and chopped parsley. Divide mixture and spoon into prepared pie crusts.
• Step 4 Bake 30 minutes or until centers are set. Allow to cool before serving. You can top quiche slices with more shredded cheese.

HOW TO MAKE BROCCOLI RICE

Steps:

• Use a vegetable peeler to peel the thick parts of the broccoli stem. Cut the broccoli into large chunks
• Prepare a food processor with the "S" blade, add the broccoli into the bowl of the processor. Pulse until the broccoli is grated and looks like rice or couscous, being careful not to over-pulse.
• Place a pan large enough to hold the broccoli on the stove on medium-high heat.
• Add olive oil, and once you see the oil shimmer, add the grated broccoli and saute for 1 minute. Reduce heat to low and cover, cook for 3 minutes.
• Remove the lid, season with salt and pepper and any other seasoning, and serve.

BROCCOLI QUICHE RECIPE

Steps:

• Lightly grease your tin or pie dish. Weigh the flour into the bowl and add the butter (sliced into small cubes), then use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Use a blunt knife to stir in the water, a few drops at a time. Stop when the mixture starts to clump together. Gather the dough up into a ball and knead lightly for a few seconds.
• Place the pastry between two pieces of cling film (this means you won't risk adding more flour to the dough). Roll the dough out until it is about 3mm (1/8in) thick, then carefully transfer the pastry to your tin. Be sure to peel away the cling film! Shape the pastry to fit the tin and gently press into the corners.
• To avoid a dreaded soggy bottom, blind bake the pastry case before adding the filling. Simply place a piece of greaseproof paper on top of the pastry case and fill with baking beans, uncooked rice or beans. Cook in the oven, at 200°C/400°F/Gas mark 6 for around 20-30 minutes. Remove the baking beans and greaseproof paper before adding the filling.
• Now it's time to turn your attention to the filling! First of all you will need to heat a little oil in a frying pan and gently cook the onion until soft, around 10 minutes.
• While the onion cooks, chop up the broccoli; be sure to use just the florets and to slice into tiny pieces. This means you won't need to pre-cook it, yay!
• Spread the onion in the bottom of the pastry case, add the broccoli and sprinkle half of the cheese over it.
• Beat together the eggs and milk. Pour the egg mixture over the onion, broccoli and cheese, then sprinkle the remaining cheese on top.
• Turn the oven down to 180°C/350°F/Gas mark 4, place the quiche into the oven and cook for around 45 to 50 minutes, or until the filling has set and the cheese is golden brown.

VEGAN BROCCOLI RICE BREAKFAST QUICHE

Steps:

• Preheat the oven to 375°F and lightly grease a baking dish with avocado oil.
• Heat the avocado oil in a large pan over medium heat. Once it's warm, add the onion and riced broccoli. Stir to coat, cover, and cook for 6-8 minutes, until softened and fragrant. Add the halved tomatoes in the last minute.
• To prepare tofu filling, add the drained tofu to a food processor with nutritional yeast, hummus, sea salt, black pepper, garlic powder, and turmeric powder. Blend everything until it's smooth and creamy, scraping down the sides as needed to recombine.
• Add the tofu mixture to the broccoli rice in a large mixing bowl and stir well to ensure that the vegetables are well coated.
• Spread the mixture into the baking dish in an even layer with a spatula. Top the quiche with more halved tomato, if desired.
• Bake the quiche for 30-35 minutes or until the top and edges start to appear gold brown.
• Remove the quiche from the oven and allow it to cool for 10-15 minutes before serving.
• Slice the quiche into quarters and served with diced scallions and a dash of sriracha, if desired.
• Store the leftovers in an airtight container in refrigerator for 2-3 days and reheat in the microwave before serving.