Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
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