This flavorful ham and broccoli quiche is suitable for breakfast, lunch, or dinner. The leftovers are equally delicious the next day. Use your favorite cheese.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup brown rice
- 1 cup vegetable broth
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- ½ cup sliced mushrooms
- ½ teaspoon cumin
- salt to taste
- ground cayenne pepper to taste
- 1 (15 ounce) can black beans, drained
- 1 (4 ounce) can diced green chile peppers, drained
- ⅓ cup shredded carrots
- 2 cups shredded Swiss cheese
Instructions
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 363 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made it vegetarian. Very versatile recipe. I am like others, make it with what you have. A good “base” recipe that can be made to ones own likes. Can’t go wrong with beans and rice and cheese.
This got four “yums” from my family. It was healthy, easy and delicious. There were no leftovers here ;-( The only changes were that I used colby cheese instead of swiss and cooked the brown rice in chicken broth. We call this “Burrito Bowl Casserole” since it reminds us of a burrito bowl from Chipotle. Everyone ALWAYS asks for seconds of this dish.
Good although needs more spicing than listed, imo.
I made this today and it turned out very good! Great recipe. Nothing changed. After it was in the oven then it dawned on me…I should have added a can of olives! Next time. Thanx!!!
To dry
Really delicious, alot of prep though – be prepared for some time. These are the changes I made: 1 cup of carrots (but don’t shred them, they get lost so probably better to slice thinly (I used mini carrots), or cut up in small pieces), halved the zucc’ slices, doubled the cheese (could easily triple), grilled the chicken breasts w/taco seasoning mix on both sides, then shredded with a fork, added about 2 Tbl diced jalapenos. I also put the diced green chili’s in w/sautéed vegies to get the flavor throughout, instead of putting it in cold afterwards. Used Cumin, salt, ground pepper, onion powder, garlic powder, red pepper. We were discussing during dinner and you could easily add corn, olives, red or yellow peppers, or just about anything. Did not use Swiss Cheese – what a very odd type of cheese for a Mexican dish. Used Cheddar. On the rice, I made extra brown rice in the rice cooker, and then used 1 & 3/4 rice in the mix. I think doubling all vegies would be good. When it cooked, the vegies shrank so it was fairly thin and between the 3 of us, we ate 3/4 of it. Or use a smaller casserole dish. I think the 9X13 we used was too big for the direction portions. We topped with Cilantro, salsa, sour cream, and our college student put tortilla strips on theirs.
It was really, really tasty. I did use mozzarella instead of Swiss, and leftover rice, but otherwise, I followed the recipe. I will make again.
This was an easy recipe that maybe used to be a taco casserole. I doubled the ingredients and used vegan cheese. I think adding sour cream, salsa, and/or tortilla chips will give it the ump that it needs. Eventually will try again sometime with the amendments and will give a review of the results.
Everyone liked it – we may try seasoning the chicken first. Also might try the Chili Lime seasoning with it.
I will definitely make this again. I used one chicken breast instead of two and only used half the cheese to make it a bit healthier. I used tomato instead of zucchini. Loved this recipe!
This recipe was a great guideline for the dish I made ; ) Like many others I increase the amount of rice & veggies & used Mexican mixed cheese. I also ended up using green chili sauce instead of the canned green chilies. The only drawback was the amount of prep time needed. I do think I’ll make this again, just not when I am pressed for time.
A great recipe, although I changed it a bit. Omitted the cumin and green chilies and subbed mexican cheese blend for the swiss. Added 1 16oz can of stewed tomatoes, a lot of garlic powder and a dash of italian seasoning. My picky eaters really liked it.
I read the previous reviews added more rice as suggested and used Monterrey Jack cheese, added lots of carrots, zucchini, broccoli and mushrooms. My husband said it was “really, really, really, really, good”. I think it’s yummy too.
I thought, this has no herbs. I threw in a generous amt of Oregano, Basil, Thyme, Marjoram, & Rosemary. Outta this world flavor.
We loved it. I made a few ingredient changes because I did not have everything. I used chicken thigh instead of breast and cheddar cheese instead of Swiss cheese. I did not use onions or garlic because I cannot eat them. Did not matter! It was delicious right out of the oven and as a warmed up leftover. Great recipe.
My family loves this recipe! I have made it several times, sometimes using Swiss cheese and sometimes using Sharp Cheddar. Either is wonderful!
I Did not add cheese and carrots. Still very good. A winner.
good staple meal, saves well if you want to make it ahead for the week. to save time: rotisserie chicken and minute rice. this does bring up the price per serving a little bit, but also turns this into a meal you can easily prepare after work or school. as others have suggested, replace swiss cheese with a mexican cheese blend or queso quesadilla, use more shredded carrot, and use a can of diced tomatoes with green chiles. to make it fancy: slice up a few flour tortillas into small bite-size pieces, coat by tossing with a bit of olive oil and salt, pepper, and a bit of cayenne, and toast in the oven for a few minutes alongside the dish til crispy – use as a crunchy topping.
This recipe is a staple in our house, I started making this in 2004 and have had it in rotation ever since. It’s great as is, I only modify spice due to kids.
Very easy and quite tasty. I made some exchanges to use ingredients I had on hand: peas instead of mushrooms, white instead of brown rice, Monterey Jack instead of Swiss. I also doubled the carrots. This is a keeper, and easily modified to suit what you have on hand.
Used chicken broth instead of water. Used twice as much cumin , 1 1/2 zucchini and just under 2 cups of shredded carrots. Rice takes a long time to cook-1 hr rather than 45 min and even then, I was concerned it might be too al dente, but I think the 40 baking time afterwards finished the job so the rice was good. Husband loves it and suggested putting leftovers in a wrap with Frank’s hot sauce (he prefers the kick of that), add some lettuce and there’s a healthy lunch.