Corn, Tomato and Broccoli Breakfast Quiche

October 07, 2016

164

This quiche is full of fresh garden veggies. The crust for this is not your traditional quiche crust. I found the crust recipe in a Weight Watchers Magazine years ago and have used it many times. It’s just cooked rice, mixed with an egg, cheese, and seasoned with dill.

1 1/2 cup cooked rice (white or brown)
1/4 cup shredded cheddar (divided)
1 Large egg (beaten)
1/2 teaspoon dill
1/2 teaspoon Mrs. Dash Onion & Herb Seasoning (or equivalent)
2 tablespoons Italian seasoned bread crumbs
1 1/2 cup chopped broccoli
1/2 cup shredded cheddar
1 cup corn kernals
5 Large eggs (beaten)
2 tablespoons sliced scallions
1 Large beefsteak tomato (sliced)

Preheat oven to 350 degrees. Mix the first 6 ingredients and form into the bottom of a greased pie pan. Bake, uncovered, for 20 minutes. Remove from oven but leave heat on. Spread the broccoli on the...
See the full directions on my site

Nutritions

Calories
741

Sodium
199mg
8% DV

Fat
51g
79% DV

Protein
17g
34% DV

Carbs
11g
3% DV

Fiber
3g
13% DV