Garden Vegetable Quiche
Courtesy of Uncle Ben's® 4 Servings • 10 Min. Prep Time • 60 Min. Cook Time| Ingredients |
|---|
| 1 box UNCLE BEN'S® Whole Grain White Garden Vegetable |
| 1 Tbsp. oil |
| 1/2 whole red onion diced |
| 2 cloves garlic minced |
| 2 c. frozen peas and carrots, corn blend |
| 8 whole eggs |
| 1/4 c. water |
| 1/2 c. Monterey Jack cheese, shredded, divided |
Directions:
1. Prepare UNCLE BEN'S® Whole Grain White Rice Garden Vegetable according to pkg. instructions.
2. Preheat oven to 325°F. Grease a 9-in.x9-in. Pyrex baking dish.
3. In a large sauté pan, heat oil. Add red onions and garlic. Cook until aromatic. Add carrots, peas and corn blend and cook for 2-3 min. Turn off heat and set aside.
4. In a large mixing bowl, whisk eggs and 1/4 c. water. Once rice has cooked and cooled, mix rice into eggs. Add carrots, peas, corn and onion blend to eggs. Mix well.
5. Fold in half of the shredded Monterey Jack cheese.
6. Pour mixture into baking dish. Cover with foil. Bake for 40 min. or until all the egg is fully cooked. After 40 min., uncover, sprinkle top with the remaining cheese and bake for an additional 3 to 5 min., until cheese is melted and golden brown.
7. Set aside for 5 min. Cut into 4 pieces and serve hot.
