MUSHROOM CHICKEN QUICHE

Mushroom Chicken Quiche image

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

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Ingredients

2-1/2 cups cooked brown rice
5 egg whites, 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

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