Microwaveveggiequichewithbrownricecrust Recipes

MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST

Steps:

• Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
• In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
• In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
• Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.

CAJUN QUICHE IN A RICE CRUST

Steps:

• Preheat oven to 375.
• Prechop onion, celery, red pepper, sausage (or kielbasa).
• To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
• To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
• In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
• Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
• Enjoy!

LOW FAT QUICHE WITH RICE CRUST

Steps:

• Preheat the oven to 350°F/180°C.
• Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
• Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
• Pour onto the crust and bake for 40-50 minutes, until set.

NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE

Steps:

• *Use any kind of vegetables your family likes to make this quiche. Just cut into bite-sized pieces and steam or sauté until tender but still a little crisp. You can also use leftover veggies from last night's dinner, or any frozen vegetables prepared according to package directions. If you want to use spinach, just chop it coarsely and add to the mixture without cooking.
• Preheat the oven to 350°F (180°C). Grease two 9 in (23 cm) pie plates (disposable aluminum, if you'll be freezing).
• Heat the oil or butter in a large skillet over medium heat. Add the onion and cook, stirring, until quite softened - about 5 minutes. Transfer to a large mixing bowl. Add the cooked veggies, cheese and parsley, and set aside.
• In another mixing bowl, whisk the eggs until just mixed. Add the milk, flour, baking powder, salt and pepper, and whisk until combined. Pour into the bowl with the vegetables and stir. Dividing the mixture evenly, pour into the prepared pie plates. Place in the oven and bake until browned and puffed, and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
• Serve one quiche today and let the other one cool to room temperature. Wrap tightly in foil, label and freeze. To reheat, first thaw in the refrigerator, then remove foil before placing in a 350°F (180°C) oven for 15 to 20 minutes, or until heated right through.

GARDEN VEGETABLE QUICHE WITH A CREAM CHEESE CRUST

Steps:

• Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
• Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
• Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
• Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
• Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
• Let stand 5 minutes before serving.