Vegetable Medley Quiche in Rice Crust

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Vegetable Medley Quiche in Rice Crust

Source: More Choices for a Healthy Low-Fat You/Thomas Peters

 

3 cups cooked short-grain rice

1 Tbsp. olive oil

2 stalks celery,chopped

1 medium onion, chopped

1 red bell pepper, chopped

2 garlic cloves, minced

1 zucchini or yellow squash, halved lengthwise and sliced

3 cups broccoli, cut into bite-size pieces

1 tsp. McKay's Chicken-Style Seasoning (or other " chicken-style "

seasoning/recipes in archives)

1 tsp. garlic powder

1/4 tsp. salt

 

Tofu Filling:

 

2 cups tofu, soft

1 Tbsp. lemon juice

1 Tbsp. olie oil

1 Tbsp. liquid sweetener of choice

2 tsp. garlic powder

1 tsp. dried basil

1/4 tsp. salt

2 - 4 Tbsp. tofu milk

 

Prepare rice as directed on package. Short-grain rice will be stickier and hold

together to form crust. Spray nonstick cooking spray into 0-inch pie plate.

Press rice into pie plate to form a crust that is approximately 1/2-inch 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 minutes. Add

zucchini, broccoli, McKay's Chicken-Style Seasoning, garlic powder, and salt.

Cook until vegetables are tender.

 

In blender, combine tofu filling ingredients. Blend until smooth. Add more

tofu milk for pourable consistency.

 

Combine cooked vegetables and tofu mixture and mix well. Pour into rice pie

shell. Bake at 375 degrees F. for 30 - 35 minutes, or until knife inserted

comes out clean and filling is light brown. Serve warm.

 

 

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