Vegetable Medley Quiche in Rice Crust

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Source: More Choices

  • 3 cups rice (needs to be slightly sticky)
  • 1 tbs olive oil
  • 1 stalks celery, chopped
  • 1 med onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 zucchini or yellow squash
  • 3 cups broccoli, chopped
  • 1 tsp chicken seasoning
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 2 cups tofu, silken
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • 1tbs honey
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 2-3 tbs nonfat milk

Prepare rice as directed on package. Spray nonstick cooking spray into 9-inch pie plate. Press rice into pie plate to form a crust that is approximately 1/2" thick.

In nonstick skillet over medium-high heat, heat olive oil, celery, onion, and red bell pepper until tender. Add garlic and cook an additional 2 min. Add zucchini, broccoli, chicken seasoning, garlic powder, and salt. Cook until vegetables are tender.

In a blender combine remaining ingredients. Blend until smooth. Ad more milk if necessary for consistency.

Combined cooked vegetables and tofu mixture and mix well. Pour into rice pie shell. Bake 375 degrees for 30-35 minutes, or until knife inserted comes out clean and filling is light brown. Serve Warm.

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