Wild Rice Egg Bake

I'm already thinking Easter, so I whipped up an egg bake a few days ago. I wanted to test drive a new recipe before serving it for brunch, and I think it turned out really well.

It's kind of like a crust-less quiche, and it's good hot or cold. Plus, it's easy to make.

Wild Rice Egg Bake
Serves 10

1 cup cooked wild rice (frozen or canned)
one-half red pepper, diced
one-half cup asparagus, cut into one-half-inch-pieces
1 portabello mushroom cap, diced
1 cup dill havarti (or your favorite cheese), shredded
1 and one-half cup skim milk
4 egg whites
8 eggs

Preheat the oven to 350 degrees. Layer wild rice, red pepper, asparagus, mushroom and cheese in a 9-by-13-inch pan. Whisk milk, egg whites and eggs together. Pour egg mixture over vegetables, rice and cheese. Bake for 35 to 40 minutes, or until eggs are set. Let stand for a few minutes before serving.
Serve hot or cold.