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Meals You Can Share
Vegetable Rice Quiche
By
May 12, 2005 - 11:26:00 AM
| Vegetable Rice Quiche |
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Doggie Servings: 1
Human Servings: 6
Note: nutritional information based on the needs of a 50lb doggie |
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| 6 |
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eggs |
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| 2 cups |
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cooked rice (2/3 cup dry) |
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| 2 cups |
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broccoli (frozen or fresh) |
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| 1/2 cup |
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green peppers |
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| 1 |
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clove garlic, minced |
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| 3/4 cup |
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Cheddar cheese, grated |
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| 2 oz |
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pimento |
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| 2 oz |
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mushrooms |
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| 1/2 cup |
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milk |
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| 1/2 tsp |
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calcium |
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| 1 oz |
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cooked liver |
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| In medium bowl, beat 1 of the eggs. Add rice. Stir until well blended. Press mixture onto bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside. |
| In non-stick skillet, over medium heat, add broccoli, pepper, onions and garlic. Cover. Cook, stirring occasionally, until broccoli is thawed, or lightly cooked, about 5 minutes. Set aside to cool slightly. Stir in cheese, pimentos, liver, calcium and mushrooms. Spoon into prepared crust. |
| In large bowl, beat together remaining eggs and milk until well blended. Pour over vegetables. Bake in preheated 375ºF oven until knife inserted near center comes out clean, about 35 to 45 minutes. |
| For the human version omit the calcium and liver and add 1/3 cup green onions, chopped with tops. Add to the pan at the same time broccoli, pepper and garlic. Either divide the given mixture into a doggie portion and a human portion and add and delete ingredients as desribed and bake in two pans. Or make extra, add liver and calcium to the doggie portion and extras, as desired, into the human portion and again, bake in two pans. | |
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| Servings: 1 |
| Preparation time: 15 minutes |
| Cooking time: 45 minutes |
| Ready in: 1 hour |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. | |
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| Amount Per Serving |
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| Calories |
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1722.29 |
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| Calories From Fat (46%) |
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783.80 |
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% Daily Value |
| Total Fat 88.21g |
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136% |
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| Saturated Fat 38.12g |
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191% |
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| Monounsaturated Fat 29.34g |
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| Polyunsaturated Fat 11.24g |
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| Trans Fatty Acids 0.06g |
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| Cholesterol 1515.55mg |
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505% |
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| Sodium 1872.48mg |
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78% |
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| Potassium 2322.91mg |
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66% |
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| Carbohydrates 138.02g |
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46% |
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| Dietary Fiber 19.78g |
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79% |
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| Sugar 23.71g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 118.24g |
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| Protein 97.92g |
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196% |
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| Vitamin A 19545.90IU |
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391% |
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| Vitamin C 297.02mg |
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495% |
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| Calcium 2721.34mg |
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272% |
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| Iron 12.13mg |
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67% |
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| Vitamin D 230.42IU |
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58% |
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| Thiamin 1.00mg |
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67% |
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| Riboflavin 3.92mg |
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231% |
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| Niacin 15.92mg |
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80% |
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| Vitamin B6 2.39mg |
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119% |
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| Folate 580.09µg |
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145% |
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| Vitamin B12 24.00µg |
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400% |
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| Pantothenic Acid 10.49mg |
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105% |
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| Phosphorus 1976.80mg |
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198% |
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| Magnesium 338.43mg |
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85% |
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| Zinc 13.05mg |
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87% |
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| Copper 4.95mg |
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248% |
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| Manganese 4.53mg |
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226% |
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| Selenium 159.73µg |
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228% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 1152.75g |
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| Recipe Source |
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Source: American Egg Board |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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Copyright © 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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