Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
778
Calories
45g
Protein
28g
Fat
87g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups cooked rice
- 1 cup frozen peas
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup sliced fresh mushrooms
- 2 teaspoons dried minced onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon ground red pepper
- 1/2 cup cottage cheese
- 1/2 cup milk
- 2 eggs, beaten
- Paprika for garnish
- =
Directions
1
Combine rice, peas, 1/2 cup Cheddar cheese, mushrooms, onion, basil, rosemary, salt, red pepper, cottage cheese, milk and eggs in bowl. Pour into buttered 9-inch quiche dish or pie pan. Bake, uncovered, at 325 degrees about 45 minutes, or until knife inserted near center comes out clean. Garnish with 1/4 cup remaining Cheddar cheese and with paprika. Let stand 5 minutes.
Recipe sourced from
fandom