| | Directions | | Preheat oven to 350°. Spray a deep 9 or 10" pie pan with nonstick spray. Bring the rice and water to a boil. Turn to low heat and simmer 20 minutes or until all water is absorbed. Add cheese and two eggs to rice. Mix well and press into pie pan, making the crust. In a large skillet, use butter to sauté onion, red pepper, mushrooms, tarragon, salt and pepper. Add sausage and broccoli, heating until warm. Add cheese to vegetable mixture. In a medium bowl, mix sour cream and flour. Add five eggs and beat well. Mix egg mixture with vegetables and pour into rice crust. Bake, uncovered, 40 to 60 minutes or until internal temperature is 160°. May cover with foil, if quiche is getting to dark. |
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| Ingredients | | - |  | CRUST |
| - | | 1 cup Long Grain Rice |
| - | | 1 3/4 cups water |
| - | | 1 1/4 cups shredded cheddar cheese |
| - | | 2 eggs, beaten |
| - | | FILLING: |
| - | | 3 tablespoons butter |
| - | | 3/4 cup green onion, chopped |
| - | | 3/4 cup red pepper, chopped |
| - | | 3 ounces mushrooms, sliced |
| - | | 3/4 teaspoon tarragon |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 8 ounces bulk sausage, cooked (optional) |
| - | | 8 ounces frozen chopped broccoli, thawed |
| - | | 3/4 cup Shredded Cheddar Cheese |
| - | | 1/3 cup sour cream |
| - | | 1/3 cup flour |
| - | | 5 eggs, beaten |
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