Zucchini Quiche with Rice Crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.5
  • Total Fat: 12.8 g
  • Cholesterol: 182.5 mg
  • Sodium: 177.9 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 19.3 g

View full nutritional breakdown of Zucchini Quiche with Rice Crust calories by ingredient
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Number of Servings: 6


    3 c. cooked, cooled brown rice
    4 eggs
    1/2 lb. zucchini, sliced
    1 ½ Chicken Breasts cooked
    1/4 lb. sliced mushrooms
    3/4 c. grated cheddar
    1/4 tsp. salt
    Dash of cayenne pepper
    2 tbsp. butter
    2/3 c. chopped onion
    1 c. milk
    Dash of nutmeg


Stir rice and 1 egg together and with fork press on bottom and sides of a 10 inch greased pie plate. In skillet, melt 1 tablespoons of butter, add zucchini and cook until crisp-tender, 5 minutes. Take out and set aside.
Melt second tablespoon of butter, add onion and cook about 3 minutes. Add mushrooms and cook 2 to 3 minutes. Spread onion-mushroom mix on rice, sprinkle with cheese and top with zucchini and chicken.
Beat milk, 3 eggs, salt, cayenne and nutmeg together. Pour over crust and vegetable mix. Sprinkle with paprika. Cover rim of pie plate with foil and bake at 325 degrees for 45 to 55 minutes or until set. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TRUELIFE.

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