Oooey gooey cheese, graces bites of broccoli, mushrooms, and onions, lightly seasoned on a not-so-traditional "crust" of cheesed-up hot rice.
Broccoli and tender mushrooms submerged in a bed of cheesy rice - this is the answer to why real men eat quiche!
If you don't have fresh broccoli and mushrooms on hand, you can use frozen broccoli and canned mushrooms. You will only need to cook the broccoli and onions together for half of the time on the package directions, then. It won't be necessary to cook canned mushrooms.
I am not a quiche purist. I actually prefer a rice-based "crust" to one made from pastry. I don't even think that it's a requirement to use a pie plate or tart pan when you make one. Yes, I'm a rebel and I'm breaking all quiche rules. But, when the end result is this good, does it really matter?
Chop away! You will only need bite size broccoli florets for this recipe. Make sure they are not too big.
Ingredients:
1 onion, chopped
1 small head of broccoli, or 1/2 of a 16 oz. package of frozen broccoli florets
1/2 cup hot cooked white rice
3/4 cup grated cheddar cheese
1/4 cup grated American cheese
1/4 cup grated mozzarella cheese
3 eggs
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 cup milk
3/4 carton fresh button mushrooms, or 1 can sliced mushrooms
The fresh broccoli, fresh mushrooms, and chopped onion are all snuggled together in a large pot with just enough water in it so when it boils, the vegetables will cook and soften. You don't want to make soup!
Instructions:
1. Chop your onion, broccoli, and slice your mushrooms. Place them in a large pot with just enough water in it (maybe 1 - 2 inches?) so when it boils the vegetables will cook and soften. The idea is to cook the vegetables, and NOT create soup. Add a pinch of salt. Cover. Bring it to a boil. Cook until the broccoli is fork tender (approximately 10 - 15 minutes once the water is boiling).*
2. While the vegetables are cooking, cook 1/2 cup of white rice.
3. Drain the vegetables. Do NOT rinse them. Set aside. Preheat the oven to 375°.
You will only use 2 eggs for the vegetable filling preparation shown here. Save 1 egg for the cheesy rice bottom layer.
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Eggs + milk + salt + pepper
Pour the cooked vegetables into the egg-milk mixture and stir until well-coated.
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4. In a large bowl, crack 2 eggs (2 of the eggs only!), add the milk, salt, and pepper. Beat and ad the cooked vegetables, stirring until they are well-coated.
5. In a separate bowl, beat the remaining 1 egg. Add the cooked rice, cheddar cheese, and half of the American cheese. Stir it until well-incorporated and the cheese has melted into the rice.
Cheesy, fluffy rice.
6. Grease a pie plate or baking dish with butter. Press the rice mixture firmly and evenly over the bottom and sides.
Here I am breaking the quiche rules again! :) Not only am I using a non-pastry crust, I'm using a baking dish to prepare it.
7. Place the vegetable mixture on top of the rice base.
Pretty!
8. Bake in the oven for 20 minutes.
9. Sprinkle the top with the remaining American and mozzarella cheeses.
10. Bake 10 minutes longer until the cheese melts.
11. Remove from the oven and let it sit for about 10 minutes before cutting it into wedges.
The mushrooms, broccoli, and onions remain tender and blanketed with melted cheese. The rice gives the dish a firm base that complments the other ingredients.
Every bite is cheesy and tasty. You'll never look at quiche the same way again!
Special Notes:
* If you don't have fresh broccoli and mushrooms on hand, you can use frozen broccoli and canned mushrooms. You will only need to cook the broccoli and onions together in water for half of the time on the package directions. It won't be necessary to cook the canned mushrooms.
Leftover quiche will last up to 3 days in the refrigerator.
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