2 c. cooked rice
4-5 oz. cheddar cheese, grated
3 eggs
1 tsp. salt
1 (10 oz.) pkg. frozen chopped broccoli or fresh
1/2 c. chopped onion
1 sm. can mushrooms
1/2 tsp. seasoning salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1 tbsp. milk

Combine rice, 3/4 cup cheese, 2 eggs, slightly beaten and 1/2 teaspoon salt. Press into greased 9" quiche/pie pan to resemble pie shell. Set aside.

Mix thawed or raw broccoli with onion and microwave at 100% power for 6 minutes, covered in 1 or 2 quart casserole. Let stand for 3 minutes and beat in remaining egg. Stir in seasonings, milk and mushrooms. Mix well and spoon into rice shell. Cook 8 to 10 minutes at 60% power and sprinkle with remaining cheese after cooking. Microwave another 20 seconds or so for cheese to melt. Let stand a minute or two before serving.

I always defrost my vegetables and drain before cooking them so they will be more crisp, like fresh, instead of soggy. This can happen if cooked and defrosted at the same time like most cookbooks suggest.