Mushroom Quiche
From: Yves, Quebec, Canada
  • 1 1/2 cups [375 mL] brown rice
  • 1 beaten egg
  • 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
  • 1/3 cup [80 mL] milk
  • 3 eggs
  • 1 cup [225 g] partly skimmed Cheddar cheese cubes
  • 1 cup [250 mL] mushroom slices
  • 1/2 teaspoon [2.5 mL] rosemary
  • 1 green sweet pepper, sliced in rings
  • 1 sweet red pepper, sliced in rings
  • Boil brown rice following the instructions on the box.
  • Set aside for 5 minutes.
  • Mix in beaten egg.
  • Press mixture over bottom and sides of a 9-inch [23-cm] greased pie plate.
  • Beat together cream of mushroom soup concentrate, milk and remaining eggs.
  • Mix in cheese cubes, mushroom slices and rosemary; pour into prepared shell.
  • Decorate with green and red sweet peppers rings.
  • Bake into a preheated 350°F [180°C] oven for 50 minutes, until set.