Vegetable Rice QuichePosted in : Vegetables on by : Daphne
Combine rice, 3/4 cup cheese and 1 egg. Press into bottom and sides of greased 10-inch pie pan. Arrange zucchini and tomato over crust.
Cook onion in butter in small saucepan until tender crisp; blend in flour. Add 1/2 cup milk; cook, stirring, until thick and bubbly. Remove from heat.
Beat remaining 1/4 cup milk, remaining 3 eggs, marjoram, salt and pepper; stir into onion mixture. Pour into prepared crust. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees 35 to 40 minutes, or until set. Let stand 5 to 10 minutes before serving.