RICE CRUST SPINACH QUICHE

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Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Steps:

  • Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
  • Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
  • Bake in a 350º F (180º C) oven for 5 minutes.
  • Meanwhile, beat together remaining 4 eggs and milk.
  • Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
  • Pour into pre-baked crust.
  • Bake for 30 minutes or until a knife inserted near the centre comes out clean.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

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