Best Low Fat Quiche With Rice Crust Recipes

MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST

Microwave Veggie Quiche With Brown Rice Crust image

I love this healthy alternative to the traditional quiche. The brown rice crust is surprisingly good. You can substitute whatever fresh veggies you have on hand. I love to add a little cheese.

Provided by tbean1

Categories Lunch/Snacks

Time 35m

Yield 1 9" quiche, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked brown rice
1 egg white
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/4 teaspoon season salt
1 cup thin sliced red onion
1 cup asparagus spear
1/2 cup carrot
1 teaspoon margarine
2 teaspoons flour
1/3 cup milk
10 ounces egg substitute
1/4 teaspoon dry mixed Italian herbs

Steps:

Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 232.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.6, Sodium 179.7, Carbohydrate 32.8, Fiber 3.7, Sugar 3.5, Protein 14.2

LOW FAT SPINACH AND ARTICHOKE QUICHE

Low Fat Spinach and Artichoke Quiche image

This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!

Provided by zomojen

Categories Breakfast

Time 55m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fat free sour cream
1 tablespoon salt
2 1/2 cups fat-free half-and-half
8 eggs
1 tablespoon pepper
1 pinch nutmeg
1 prepared pie crust
3/4 cup chopped spinach
3/4 cup artichoke heart
3 cups shredded part-skim mozzarella cheese
1/2 cup reduced fat parmesan cheese

Steps:

For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.
Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

CAJUN QUICHE IN A RICE CRUST

Cajun Quiche in a Rice Crust image

This recipe came from Cooking Light magazine, we aren't usually quiche fans but this was awsum! A tip: I like to put leftover cooked rice in the freezer, this way I always have precooked rice when I need it and I don't waste the leftovers. Also I add 1-2 tablespoons of Cajun seasoning to the egg mixture. Crust browns nicely! Hope you enjoy!

Provided by Blue Skies

Categories One Dish Meal

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 18

Ingredients

2 cups cooked white rice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 large egg, lightly beaten
cooking spray
1 ounce cheddar cheese, about 1/4 cup shredded
1/2 cup onion (I use sweet onions, diced)
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1 teaspoon garlic, minced
3 ounces andouille sausages (about 2/3 cup) or 3 ounces kielbasa, chopped (about 2/3 cup)
3/4 cup egg substitute
2 large egg whites, lightly beaten
1/4 cup plain fat-free yogurt
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tobasco or Wing-It, to taste)
1 ounce cheddar cheese, about 1/4 cup shredded

Steps:

Preheat oven to 375.
Prechop onion, celery, red pepper, sausage (or kielbasa).
To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 329.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 73.9, Sodium 949.8, Carbohydrate 34.6, Fiber 1.4, Sugar 4.4, Protein 19.3

RICE-CRUST QUICHE

Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :