2 c. hot cooked rice
1/2 c. (2 oz.) shredded Cheddar cheese
1 egg, beaten
1 tbsp. butter
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped broccoli
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar sliced pimento, drained
2 eggs, beaten
1/2 c. (2 oz.) shredded Cheddar cheese
5 drops hot pepper sauce
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. dried oregano leaves

Combine hot rice, cheese, egg, butter and salt. Mix until cheese and butter are melted. Press rice mixture into bottom and up side of 9-inch microwave-safe quiche or pie plate. Set aside. Place broccoli in 1-quart microwave-safe casserole. Cover with casserole lid.

Microwave high 5 to 6 minutes or until just about tender, stirring once. Squeeze out excess liquid. Add mushrooms, pimento, 2 eggs, cheese, pepper sauce, lemon juice, salt and oregano. Mix well. Spoon into rice crust. Cover with waxed paper.

Microwave (medium - 50%) 10 to 12 minutes or until set, rotating dish once. Let stand 5 minutes before cutting into wedges.

If rice is cold, microwave about 2 minutes to heat.

With full power, microwave 6 to 7 minutes for last step, rotating dish twice.