Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
What You Need
Original recipe yields 6 servings
2-1/2 cups cooked brown rice
5 egg white s, divided
1/2 tsp. dried rosemary leaves, divided
1/2 lb. (8 oz.) 2% Milk VELVEETA®, cut up
1/4 cup fat-free milk
1 cup chopped cooked chicken
1 cup sliced mushrooms
1/8 tsp. pepper
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Let's Make It
Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix VELVEETA and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust.
Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.
Substitution for Dried Herbs
For 1 teaspoon dried herbs use 1 Tablespoon fresh herbs.
Just place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short, quick strokes.
Don't Have Leftover Chicken?
Just look in the freezer, deli or luncheon meat sections of your supermarket for prepared cooked chicken. Use as much as you need and freeze the rest for next time.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.