Zucchini, Carrot and Onion Quiche


1/2 cup long grain rice                                  1 medium size zucchini, grated

    Non Stick Cooking Spray                                             1 cup chicken broth

1 cup shredded Cheese                                                1/4 teaspoon dried marjoram

3 large eggs                                                                                   1 large egg

1 medium-sized yellow onion, halved and sliced thin                                   1 cup milk                      

1 medium size carrot, peeled and grated                                            1/4 teaspoon black pepper


1. Cook the rice according to the package.

2. Preheat oven to 350 degrees. Coat a 9-inch pie pan with the cooking spray, set aside. In a medium-size bowl, mix together the rice, 2 Tablespoons of the cheese, and 1 egg. With moistened hands, press the mixture over the bottom and sides of the pie pan. Bake uncovered for 5 minutes. Remove and cool on a wire rack while you prepare the filing.

3. In a medium-size saucepan, cook the onion, carrot , zucchini, chicken broth and marjoram, uncovered over moderate heat for about 15 minutes. Increase to high and cook, stirring until all the liquid has evaporated and the vegetables are almost glazed-another 5 minutes. Transfer to a medium size heat proof bowl and cool to room temperature, about 20 minutes.

4. Lightly beat the remaining eggs, mix into the cooled vegetables along with the milk, pepper and remaining cheese. Pour the mixture into the pie shell and bake, uncovered until the filling is puffed and set-about 20 minutes. Remove and cool for another 15 minutes before serving.


Serves 10 as a first course or 4 as a main course