Salmon Broccoli Quiche with Rice Crust

Ingredients

1 3/4 cup / 425 ml

packed cooked rice

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

3/4 cup / 175 ml

plain low fat yogurt

2 tbsp / 30 ml

Dijon mustard

1/4 tsp / 1 ml

salt

1 can / 213 g

salmon or tuna, drained, broken into chunks

1 cup / 250 ml

finely chopped broccoli

1/3 cup / 75 ml

finely chopped red onion

Directions

1. Mix rice with 3 tbsp (45 mL) liquid eggs. Press mixture over sides and bottom of greased* 9” (23 cm) pie plate. Bake at 350° (180°C) 10 minutes.

2. Whisk remaining liquid eggs with yogurt, mustard and salt. Place salmon in rice crust with broccoli and onion. Pour egg mixture over all. Bake 35-40 minutes or until set.

Tips

1. Sprinkle vegetables with ½ cup (125 mL) shredded cheddar cheese before baking.

2. Instead of salmon or tuna, substitute 1 cup (250 mL) coarsely chopped imitation crabmeat.

Gluten Free

1. Use a Dijon mustard that does not contain wheat, malt vinegar or beer vinegar; and grease pie plate with vegetable oil or a gluten-free cooking spray. For variations, if using pre-packaged shredded cheddar cheese, make sure it is gluten-free and use real crabmeat instead of imitation crabmeat.