Ingredients
1
cup sliced fresh mushrooms (3 ounces)
1
medium onion, chopped (1/2 cup)
2/3
cup uncooked regular long-grain rice
1 1/3
cups water
1
cup frozen chopped broccoli
1
cup small curd creamed cottage cheese
3/4
cup shredded Cheddar cheese (3 ounces)
2
tablespoons Progresso™ dry bread crumbs (any flavor)
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs, beaten
1/4
cup shredded Cheddar cheese (1 ounce)
Preparation
Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.
